Cinnamon Shortbread Cookies

Yield: 24 Cookies

• Prep Time: 30 minutes
• Bake Time: 10 – 12 minutes
• Chill Time: 40 minutes
• Total Time: 1 hour, 20 minutes

Ingredients: For the cookies

• 1 cup coconut flour, plus additional for dusting
• 1 cup almond flour
• 1 teaspoon cinnamon
• ¼ teaspoon salt
• ¼ teaspoon xantham gum
• 1 cup unsalted butter, softened
• 1 cup Swerve confectioners
• 1 egg
• 1 teaspoon vanilla extract

For the topping:

• 1 (9-ounce) package Bake Believe ^® Semi-Sweet Chocolate Chips
• 1 teaspoon coconut oil
• Sprinkles (optional)

Instructions: For the cookies

1. Combine coconut flour, almond flour, salt and xanthium gum in a bowl. Set aside.
2. Beat the butter and swerve on medium speed with an electric mixer until light and fluffy, about 2 minutes. Beat in the egg and vanilla. Gradually add the flour mixture and continue mixing until fully combined and a stiff dough has formed.
3. Wrap dough in plastic wrap and flatten into a to a disk. Refrigerate for at least 30 minutes.
4. Preheat oven to 350°F. Line cookie sheets with parchment paper and set aside. Roll out dough on a lightly coconut-floured surface to about ¼ -inch thickness. Cut out cookies with a cookie cutter. Collect and reroll scraps as necessary. Transfer cookies to prepared baking sheets.
5. Bake for 10 to 12 minutes or until cookies are golden. Remove from oven and let cool completely.
6. Line a baking sheet with parchment paper. Combine chocolate chips and coconut oil and melt over a double boiler or in a microwave on low power, stirring every 15 to 30 seconds until melted and smooth. Dip cookies in chocolate. Transfer to prepared baking sheet and sprinkle with festive sprinkles.
7. Transfer to refrigerator until chocolate is set and enjoy! Store cookies in an airtight container.