Chai Gingerbread Cookies
1 tablespoon solid coconut oil
3 tablespoons pure maple syrup
2 tablespoons blackstrap molasses
1 tea bag of masala chai contents
1 large egg
2 cups almond flour (I use Bob's Red Mill brand)
1/2 tsp ground ginger
1/2 tsp ground cardamom
1/2 tsp ground cinnamon
1/2 tsp all spice
1/2 teaspoon baking soda
1/2 teaspoon Himalayan pink salt
Preheat oven to 375 degrees, and place a piece of parchment paper on a baking sheet.
Combine the coconut oil, molasses, and the pure maple syrup to a large bowl until thoroughly mixed. Then, to the same wet mixture, add the egg.
In a separate bowl, combine the almond flour, baking soda, tea bag contents, dry spices, and salt to make your dry flour mixture.
Add this dry mixture to the wet mixture and stir together until combined.
Take out one tablespoon at a time of the batter and gently mold it into the shape you want (mine are usually slightly flat and round).
Bake for 10 minutes or until golden. Remove from oven and let cool.