Add the cashew butter, coconut oil, honey, and vanilla to a stockpot over low heat and stir until combined.
Remove from heat and transfer the mixture to a large mixing bowl. Add the oats, gluten-free flour, cacao powder, and sea salt and mix well.
Place in the fridge for 20 minutes to make the dough easier to roll. While waiting for the cookies to chill, line a baking sheet with parchment paper.
Once chilled, add the chocolate chips and stir to combine.
Form into cookie rounds, and flatten on the parchment-lined baking sheet. Transfer to an air-tight container, and store in the fridge until ready to enjoy.