Preheat oven to 350F and prepare parchment lined baking sheet.

In a large bowl, combine almond butter, coconut oil, coconut sugar, egg, maple syrup and vanilla.

In a separate bowl, mix together almond flour and coconut flour.

Add in spices, baking soda, and salt.

Pour dry ingredients into wet ingredients and stir to combine.

Add in cashews.

Refrigerate dough for at least 30 minutes.

Scoop about 2 Tbsp dough either using a cookie dough scoop or spoon onto baking sheet, pressing down slightly.

Bake for 12-14 minutes and let cool completely.

I topped mine with extra sea salt for an added touch.

Store on counter for up to 3 days or in freezer.