Prepare the add-ins: In a small skillet set over medium heat, melt the ghee 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 ghee 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.
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.
* Tips: For best results, I strongly recommend that you sift the flour mixture. It's the best way to ensure that all the lumps get broken down (coconut flour is especially lumpy) and any larger pieces get caught. * A small spring-loaded ice cream scoop works wonders to scoop the cookie dough. Not only does it get the spherical shape going, but it also helps tremendously in making uniformly sized cookies!