Preheat oven to 350° and line a sheet tray with parchment paper. Set aside.
In a large bowl, combine almond flour, coconut flour, sugar, salt, and baking soda. Mix well. Add in the coconut oil, egg, lime zest and juice. Mix well until everything is combined.
Divide into 10 equal portions, about 1 heaping tablespoon each. Roll into balls and place on the sheet tray. Gently press them down to about 1/2 inch thick. Bake for 10 minutes. Remove from the oven and let cool.
Once cookies are cool, make the glaze. Make sure coconut butter is liquid, you may need to microwave it for 30 seconds and stir it well. Combine the coconut butter, maple syrup, lime juice, and salt in a small bowl and stir well. Spoon on each cookie, covering the top.
These are best stored covered in the fridge.
*For vegan, use 1 flax egg in place of egg. Mix 1 tablespoon flax meal with 3 tablespoons water and let sit to thicken. Use in place of the egg.