Preheat the oven to 350º F.
Line an 8x8 baking pan with parchment paper, and set aside.
In a medium sized mixing bowl, add all of the dry ingredients, and mix to combine.
In a stand mixer bowl, add the softened butter and the monk fruit sweetener, and mix until a fluffy mixture is formed. Add the cashew butter, and mix to combine.
Into the stand mixer bowl, add the rest of the wet ingredients, except chocolate chips. Mix to combine well.
Add the dry ingredients into the wet ingredients, and mix again until all the dry ingredients are incorporated into the cookie dough.
Remove the bowl from the stand mixer, and fold in the chocolate chips.
Add the cookie dough into the prepared baking pan, and use wet hands to press the mixture into an even layer.
Top with additional chocolate chips, if desired.
Bake the cookies for 27-29 minutes. They will be very soft when they come out of the oven. Allow to fully cool, and then refrigerate for an hour prior to slicing, for the cleanest cut bars.
Store cookies in the refrigerator wrapped tight or in an air tight storage container for up to a week. These cookies last for 3 months if frozen.