In a large mixing bowl, combine all your ingredients, except for the candy buttons, and mix well. Using a rubber spatula, fold through the candy at the end.
Cover the mixing bowl and refrigerate for 30 minutes.
Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper and set aside.
Remove the mixing bowl from the fridge. Form 12 balls of dough and place them on the lined sheet, 1-2 inches apart. Bake the cookies for 10-12 minutes, or until the edges just begin to go golden.
Remove the cookies from the oven and let cool completely.
* You can use any drippy/smooth nut or seed butter of choice** If you'd like to make this without eggs, use 3-4 tablespoons ground chia seed. Start with 3 tablespoons and add a fourth if needed.*** You can use chocolate chips or some red/green mix-ins, like cranberries and pistachios. TO STORE: Leftover cookies will keep well at room temperature, in a sealed container, for up to 1 week. You can refrigerate them if you'd like them to be stored for longer. TO FREEZE: Place cookies in a ziplock bag and store them in the freezer for up to 6 months.