Preheat oven to 375°F. Line a baking sheet with parchment paper.
Pour the Cassavaberry Chocolate Chip Cookie Mix into a mixing bowl.
Add the peanut butter, honey or maple syrup, water, and vanilla. Stir until a dough forms.
If the peanut butter is on the dry side and the dough feels too dry, add a small amount of additional water (1–2 teaspoons at a time) until the dough comes together.
Let dough rest for 10 minutes.
Scoop dough onto the prepared baking sheet and gently flatten each cookie to 1/2 inch.
Bake for 8–10 minutes, or until cookies are lightly golden.
Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Store cookies in an airtight container. For longer storage, refrigerate or freeze.
