Nut Butter Cookies

• 3/4 C almond flour
• 1/2 C + 1 T cassava flour
• 3 T coconut flour
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1/2 C palm shortening or grass-fed butter
• 3/4 C coconut sugar
• 1/4 C maple sugar
• 1/2 C cashew butter, unsalted
• 1/4 C almond butter, creamy and unsalted
• 1 egg
• 1 tsp vanilla extract

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1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. You may need two baking sheets, depending on the size you have.
2. In a large bowl, whisk the almond flour, coconut flour, cassava flour, baking soda, and salt.
3. In a medium bowl using a hand mixer or the bowl of a stand mixer with the paddle attachment, cream the palm shortening or butter and the coconut sugar and maple sugar. This takes about 2-3 minutes. Add in the cashew and almond butter and continue to mix, stopping to scrape the sides of the bowl occasionally. Mix in the egg and vanilla until combined.
4. Add in the flour blend 1/3 at a time, mixing thoroughly in between. Once everything is combined, use a small cookie scoop and scoop balls onto the sheet pan until all the cookie dough is used.
5. Gently press down on each dough ball with a fork, making a crisscross pattern. Place in the oven and bake for 10-12 minutes. When the cookies are done, place them on a cooling rack for a few minutes before eating.