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.
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.