In a medium mixing bowl using a hand-held mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream the butter, coconut sugar, and vanilla extract together until pale and fluffy, 2 to 3 minutes, scraping down the sides as needed.

Add the tapioca flour, almond flour and salt and mix on low until just combined. Add the chopped walnuts and mix once more on low until combined.

Line a large baking sheet with parchment paper. Form the cookie dough into 1-inch balls and place on the prepared baking sheet. Transfer to the fridge and chill until ready to bake or while you preheat your oven, at least 30 minutes.

Preheat the oven to 350℉. Transfer the chilled cookie dough balls to the oven and bake until the cookies are golden brown and firm, about 12 minutes.

Remove from the oven and let cool enough to handle, about 5 minutes. Pour the powdered sugar in a shallow bowl.

Very gently roll each ball in the powdered sugar to coat and set back on the baking sheet. Continue until all have been rolled and let them completely cool before giving one more roll in the powdered sugar.

Serve and enjoy!