Preheat oven to 350 degrees. Line two baking sheets with parchment paper, set aside.
Whisk flours and salt together in a large bowl.
Stir in the shortening, honey, egg, vanilla extract and bean.
Scoop dough using a small cookie scoop, roll between hands to smooth, and place on prepared baking sheet.
Place a small sheet of parchment paper over the cookie dough, then press down with a glass until flattened.
Bake cookies for 8 to 10 minutes, until set and golden brown around the edges.
Remove cookies from oven and allow to cool on the baking sheet for ten minutes before moving to a wire cooling rack.
Cool cookies completely before storing in a container.
Notes
Choose a neutral flavored honey if possible. Mesquite is too strong, and so is Simple Truth Organic, unfiltered, raw honey. Clover honey worked better for me, until I ran out.
I preferred working with palm shortening, it was smoother and blended in easier than the ghee. I did not try coconut oil.
The potato flour was added to “add a moist crumb” to the cookies…it says so on the package.
You can substitute coconut flour for the cassava flour, but you will need to adjust your liquid measurements. I have not tried it, I am allergic to coconut.
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