These delectable and adorable sugar cookies have a hint of chai spice and are topped with coconut butter and honey glaze!
Ingredients
2 cup
Almond Flour
1/4 tsp
Salt
1 tsp
Cinnamon
1 tsp
Ginger, ground
1/4 tsp
Cardamom, ground
1 dash
Ground cloves
1 dash
Black pepper
1 large
Egg
1/4 cup
Butter, unsalted
(or ghee)
1/3 cup
Coconut sugar
1/3 cup
Coconut butter
(for icing)
1 tsp
Vanilla extract, pure
1 tbsp
Honey
(for icing)
1 tsp
Coconut oil
(amount depends on desired thickness of icing; add an additional tsp if needed)
Instructions
Preheat oven to 350F (177C).
In a large bowl mix the almond flour, salt, cinnamon, ginger, cardamom, cloves, and black pepper.
In a small bowl mix the egg, butter, and coconut sugar.
Add the wet ingredients into the dry ingredients and mix until combined.
Roll the batter into a large ball, then place the ball of dough onto a sheet of parchment paper on a cookie sheet. Flatten the dough with your hands, place a sheet of parchment on top, and roll out the dough.
Place the cookie sheet with the rolled-out dough (between 2 sheets of parchment) into the freezer for 15 minutes.
Remove the dough and the top layer of parchment paper. Use your selected cookie cutters to make your cookies. Place the cookies directly onto a cookie sheet. If the dough becomes too soft, stick it back into the freezer for a few minutes, then work quickly to cut the remaining cookies.
Bake for 10-12 minutes, remove when edges just begin to brown.
While the cookies are baking, prepare the icing:
In a double boiler (or in a small saucepan within a large saucepan that contains some water) heat the coconut butter, vanilla, honey, and coconut oil until smooth and melted. Do not overheat. Add more coconut oil if needed to thin out the icing.
Remove the cookies from the oven and let them cool before icing.
