Pulse the raw cashews in a food processor or high-speed blender, a few seconds at a time, until they resemble a coarse flour. You don’t want any visible chunks of cashews. This should take about 1 minute. Be sure not to turn the cashew flour into cashew butter. Watch the texture closely.

Add the rest of the dry ingredients and pulse a few more times, until everything has been well incorporated.

Add the wet ingredients to the food processor and give it a few more pulses. Transfer to a bowl and stir in the chocolate chunks.

Transfer the bowl to the refrigerator for 20 minutes and preheat the oven to 350 degrees Fahrenheit. Adjust the oven rack to the middle position and line a baking sheet with parchment paper.

Use a cookie scoop to form cookies and place 2” apart on the prepared baking sheet. I used a medium size cookie scoop so my cookies are pretty large. You can make them smaller, but be sure to keep an eye on them in the oven. If you do make them smaller, start checking on them after 10 minutes! Press down very, very lightly to flatten - note that the cookies won’t spread very much, so press them down to the thickness you prefer.

Sprinkle with some more dark chocolate chunks on top if you'd like. Bake for 10 minutes (for smaller cookies) or 15 (for medium to large). When they begin turning golden brown around the edges, they're all done. 

Let them sit out and set for at least 30 minutes before carefully transferring to a wire rack to cool completely. Top off with flaked sea salt and enjoy!