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

Using a coffee grinder or small food processor grind your walnuts down until there are not large chunks left. Make sure you don't over grind them and turn them into nut butter.

Add ground walnuts, coconut flour, tapioca flour, coconut palm sugar, and sea salt to a mixing bowl and stir together.

Break your butter into little chunks and add it to the bowl. Add vanilla.

Knead the butter into the flour mixture until it makes a soft ball.

If it is sticky, place the dough in the fridge for about 15-20 minutes so that you can easily shape the dough with your hands.

Depending on your preference, you can roll small cookie balls and press them flat with the bottom of a glass. I like the form the dough into a small rectangle about 1 inch thick by 6 or 7 inches, then cut them into about 1/2 a cm thick rectangles, like you see in the picture above. I ended up with about 16-18 cookies.

Place in the oven and bake for 10-12 minutes. You don't want the edges to brown. If you cut them really thick they might need longer to cook.

Remove from the oven and let the cookies cool for a couple of minutes on the baking sheet. This step is very important because if you try to move them too soon they will crumble into oblivion.

Once set, move to a cooling rack. Make sure your cookies are fully cooled before storing in an airtight container.