In bowl combine: almond butter, tahini, clarified butter. Add coconut sugar & honey. Beat with mixer till fluffy.

In food processor, add shredded beat and beans, add buttery mixture (from mixer), vanilla and brown rice flour. Blend till smooth.

In bowl add almond flour, oat flour, tapioca starch, carob powder and salt. Add wet mixture. Combine and knead dough with hands.

Divide dough into 4 even portions, shape in balls, put each ball in plastic wrap, flatten, cover with another piece plastic wrap and roll with pin to 3/8 (1cm) thick. Repeat with other balls of dough. Place all four dough into freezer on flat surface and freeze 1 hour

Place parchment paper on cutting board, place on flat dough circle on it. Cut out cookies.

Preheat oven 350°F

Bake cookies 10-12 minutes