Preheat oven to 350 degrees F. Line a couple baking sheets with parchment paper and set aside.
Add softened butter, ghee or coconut oil to a large bowl with the raw honey and coconut sugar. Using a hand mixer, cream together for 1-2 minutes. Then, add the egg, lemon juice, lemon zest and vanilla. Mix again with the hand mixer.
In a separate bowl, mix together the cassava flour, poppy seeds, baking soda and sea salt. Slowly pour into the butter mixture and stir to incorporate. Then, chill the dough in the refrigerator for 10-15 minutes.
Scoop chilled dough in heaping tablespoon size amounts and place on prepared baking sheets. Make sure cookies are spaced about 2 inches apart.
Bake in preheated oven for 10 minutes or until light golden brown. If pans won’t fit side-by-side, you may want to bake the cookies in two batches. Otherwise, keep a close eye to make sure the cookies are browning evenly. Remove from oven and let cool completely (about 25-30 minutes) on baking sheet before serving.
If desired, drizzle with melted coconut butter and garnish with extra lemon zest. Store in an airtight container.