Preheat your oven to 350 degrees and line a baking sheet pan with parchment paper.
In a large mixing bowl, combine the cashew butter and maple syrup, stirring well using a fork or spoon.
Add in the tapioca flour, quick oats, coconut flour, pecans, and white chocolate chips. Mix thoroughly until a dough forms.
Using a spoon, scoop out a small amount of dough, roll it into a ball, and then flatten it with the palm of your hand. Place the flattened cookies onto the baking pan and repeat until all the dough is used.
Bake in the oven for 7 to 10 minutes.
Allow the cookies to cool for 10 minutes before moving them to prevent crumbling.
Enjoy!
Store any leftovers covered in the refrigerator for up to one week. Happy baking!