Coconut Chai Shortbread Cookies

Coconut Chai Shortbread Cookies

*Preheat oven to 350 degrees (makes 12)

5 Tablespoons of Organic Coconut Flour

6 Tablespoons of Organic Unsweetened Coconut Flakes (whiz in food processor if they aren’t shredded) plus more for dipping

6 Tablespoons of Non Dairy Butter

A Small Pinch of Fine Sea Salt

1/4 teaspoon of Chai Mix

2 Tablespoons of Pure Maple Syrup

2 Organic Medjool Dates, pitted and diced

In a medium bowl combine the flour, coconut flakes, butter, and salt with a fork. Add the chai spices, dates, and syrup. Mix with fork until thoroughly combined.

Line a baking sheet with parchment. Roll dough lightly into 12 small balls. Flatten dough with a glass dipped in shredded coconut. (Rub a little dough on the bottom of the glass to begin). Once flattened, sprinkle with a little more coconut.

Bake in a preheated oven for 9 minutes (I use convection, keep your eye on them) or until edges are golden. Allow to cool completely on the baking sheet.