Delicious chai shortbread cookies, made with freshly brewed tea, coconut flour, butter, sweetener and chai spices. These are sure to impress your friends and family! Gluten-free, grain-free, low-carb, ketogenic. 
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Chai Shortbread Cookies (Low-Carb, Gluten-Free)

Delicious chai shortbread cookies, made with freshly brewed tea, coconut flour, butter, sweetener and chai spices. These are sure to impress your friends and family! Gluten-free, grain-free, low-carb, ketogenic. 
Prep Time10 mins
Cook Time10 mins
Total Time40 mins
Servings: 8 cookies

Ingredients

  • 1/2 cup coconut flour
  • 1/4 cup butter room temperature
  • 1/4 cup sweetener I like Pyure stevia blend.
  • 1 bag black tea
  • 3 tablespoons boiling water
  • 1 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/2 teaspoon vanilla extract or vanilla beanpowder
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon black pepper

Instructions

  • Steep teabag in boiling water for 5 minutes.
  • Mix tea, cinnamon, nutmeg, vanilla and black pepper together until well incorporated.
  • Mix coconut flour, room temperature butter, sweetener and chai mixture together in a bowl. Mix with your fingers until the butter is well-incorporated with the other ingredients. You don't want any clumps of butter left in the mixture.
  • Roll dough into a log and place in the fridge for 20-30 minutes, or until the dough has hardened a bit and can be sliced without crumbling.
  • Preheat oven to 350F.
  • Slice dough into 1/4" thick cookies and place on a baking sheet.
  • Bake for 8-12 minutes, or until the edges begin to brown.