Preheat oven to 325° and line a baking sheet with parchment paper.
In a large bowl, combine the cashew butter and ghee with an hand mixer. Once combined, add in the coconut sugar and egg and beat again until smooth.
Add in the almond flour, coconut flour, salt and baking soda and mix again until mixture is well combined. Remove the beaters, scraping off any that stuck to them.
Scoop into 1 tablespoon balls, place on baking sheet and press down to 1/2 inch thick each. You can do a fork criss-cross here if you want. Bake for 12 minutes. Makes 16 cookies.