Preheat oven to 350 degrees and line a baking sheet with parchment paper.
In a mixing bowl, beat butter with electric mixer on low speed or by hand until creamy, then blend in egg, brown sugar and cinnamon. Slowly add dry cookie mix and blend until incorporated.
In a small bowl, mix together the cane sugar and cinnamon. Form dough into tablespoon size balls and roll in cinnamon/sugar mixture. Place cookies 2” apart on prepared pan and gently press to flatten slightly.
Bake for 12-15 minutes until golden around the edges. Remove from oven, cool on cookie sheet 5 minutes then move to a wire rack to cool completely. Break up cookies, 6-10 at a time, into a blender. Pulse until the mixture resembles sand. Pour crumbs into a large bowl and repeat with remaining cookies.
Whisk powdered sugar into the cookie crumbs. Place cashew butter and coconut oil into a microwave safe bowl. Heat 30-40 seconds until melted. Pour into cookie crumb mixture, then stir to combine with a large spoon.
Divide cookie butter evenly between jars, then chill 10-15 minutes in the refrigerator. Will keep in the refrigerator for up to a week!