Place the cashew butter and oats in a large bowl and set it aside.
Combine the coconut sugar, water, oil, cinnamon, ginger, cloves and salt in a small saucepan over medium-high heat and bring the mixture to a boil. As soon as the liquid starts bubbling around the edge of the saucepan, set a timer for 2 minutes. Let it boil without stirring.
Once the timer goes off, turn off the heat and quickly pour the boiled mixture into the bowl with the oats and cashew butter. Stir well to combine– the mixture will be sticky. Use a heaping tablespoon to drop the mixture onto a cookie sheet lined with parchment paper, and then use your fingers to gently flatten each cookie. Allow the cookies to cool completely at room temperature before serving.
These cookies should store well in an airtight container at room temperature for up to 2 days, or in the fridge for up to 2 weeks.