Roast the almonds and cashews again using an air fryer at 285°F (140°C) for 5 minutes to remove moisture.

Grind the cashews into a powder to use as a cookie flour substitute. Once ground, set aside.

Blend the almonds until smooth to make almond butter. This step takes a while; keep blending until the nut oils release naturally. You don't need to add oil, but you can add a little water to reduce the thickness of the butter.

Mix the almond butter with the cashew flour until well combined. You may add a little water if needed.

Pour onto parchment paper and bake using an air fryer for 15-20 minutes at 320°F (160°C).

Once done, let cool slightly before storing in an airtight container. They can be enjoyed for several days.