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.
1/4cupsweetenerI like Pyure stevia blend.
1/2teaspoonvanilla extract or vanilla beanpowder
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.