Gluten Free, Low Carb Cookies


1 tablespoon Prima Olive's Rosemary Olive Oil
Pinch of Himalayan salt
1/4 cup (30 g) raw cashew pieces

Dry ingredients
1½ cups (172 g) almond flour
2 tablespoons coconut flour
1/4 cup (28 g) tapioca flour
3/4 teaspoon baking soda
1/4 teaspoon Himalayan salt

Wet ingredients
1/2 cup Prima's Butter Olive Oil
1/2 cup (170 g) raw honey
1 cup (260 g) All-Natural Roasted Cashew Butter
1 large egg
1/2 teaspoon pure vanilla extract, (store-bought or homemade)

Prepare the add-ins: In a small skillet set over medium heat, heat  the oil and salt, then add the cashew pieces and roast, stirring almost constantly, until the cashews turn golden and become highly fragrant, about 2 minutes.
Remove to a bowl and let cool.
In a medium mixing bowl, whisk the flours, tapioca starch, baking soda, and salt together, then sift the mixture.

Put the oil  and honey in a separate bowl and beat on high speed with an electric mixer until smooth and creamy. Add the cashew butter and resume creaming until well combined and airy. Add the egg and vanilla extract and cream some more until light and fluffy.
Add flour mixture to the wet mixture and mix on low speed until just incorporated, no more. Add the roasted cashews and gently mix them in by hand with a rubber spatula or wooden spoon.
Transfer the cookie batter to the refrigerator, uncovered, and let it chill for a couple of hours.
Preheat the oven to 350°F (177°C) and line a 13" x 18" baking sheet with parchment paper.
Roll the dough into 1-inch (2.5-cm) balls (roughly the size of a Ping-Pong ball) and place them on the baking sheet, about 2 inches apart.
Make the traditional criss-cross pattern by pressing lightly on the balls with a fork. This will also take care of flattening the cookies for you.
Bake the cookies for a total of 8 to 10 minutes or until slightly golden.
Cool completely on a cooling rack and store in an airtight container for up to a week.