Preheat the oven to 325ºF and line a cookie sheet with parchment paper.

Mix together the almond flour, tapioca starch, baking powder, baking soda, and sea salt until completely combined.

Add the honey, melted ghee/butter, egg, vanilla, and almond extract. Stir until a stiff batter forms.

Portion out 8 cookies per sheet at 1 1/2 Tablespoons each. Flatten each cookie with the palm of your hand until it’s about 1/2″ thick.

Then bake the cookies until puffed in the middle, 8-10 minutes.

Repeat until all the batter is baked, and cool the cookies completely before glazing them.

To make the glaze, melt the coconut butter over low heat until no lumps remain.

Add the honey, vanilla bean seeds, and then whisk in the water 1 tablespoon at a time until the glaze is glossy. Dip the cookies into the glaze one at a time, then place them on a cooling rack to dry.

The glaze doesn’t fully harden, but it will mostly dry over the next couple of hours.

Then the cookies can be stored in an airtight container for up to 2 days at room temperature. Or you can freeze them for 2-3 weeks.