• Cooking Time: 15
• Servings: 12
• Preparation Time: 15
• 1 ¾ cup cashew flour
• 2 tsp coconut flour
• ¼ tsp baking soda
• ¼ tsp sea salt
• 1 tsp cinnamon
• ½ tsp ground ginger
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• 3 tbsp butter, softened
• 2 tbsp coconut oil
• ¼ cup granulated stevia blend
• 1 tsp vanilla
• 1 egg

1. Preheat oven to 350 degrees.
2. Place parchment paper over a cookie sheet and set aside.
3. Grind cashews in coffee grinder until you have the required amount.
4. Pour into small mixing bowl.
5. Add coconut flour, baking soda, sea salt, and spices, and mix well. Set aside.
6. In medium mixing bowl, cream together butter, coconut oil, and granulated stevia blend.
7. Add egg and vanilla, and mix until creamy.
8. Add in dry ingredients and mix well until all is incorporated.
9. Drop by tablespoon on prepared cookie sheet roughly an inch apart, and flatten slightly.
10. Bake for about 15 minutes, or until sides are golden and the tops are slightly dry.
11. Let sit on stove for about 5 minutes, and then carefully transfer to a cooling rack.
12. Cool completely, and serve.

My daughter loves Chai tea. Loves it! So when the local food co-op started selling chai spice cookies, she absolutely went nuts. In my quest to make healthier cookies for my family, I have gone the grain and sugar free route. I tried this recipe to lure my daughter off sugar...they are still her second favorite cookie, only to the co-op's version. Enjoy!