Preheat the oven to 350 degrees and butter a baking sheet
You will use a food processor for this recipe. In the food processor add the butter, eggs, stevia, vanilla extract, almond extract, and coconut milk and turn the food processor on for 30 seconds and mix to combine
In a small bowl add the almond flour, coconut flour, pink salt, baking powder, cinnamon, cardamom, ginger and allspice. Using a fork or spoon give the mixture a stir to combine the dry ingredients
Add ½ of the dry ingredients to the wet and pulse the food processor until it is combined. Add the second half of the dry ingredients and turn the food processor on for 30 seconds to mix all of the ingredients thoroughly
Using a 1 Tablespoon cookies scoop place the dough 1 inch from each other on the baking sheet. They aren't going to expand in the oven so they don't need to be spaced apart very much
Bake for 13-15 minutes. Once you take them out of the oven you can put them on a cooling rack
Makes 4 dozen cookies. Store in an airtight container in the refrigerator. The coconut milk needs to be refrigerated or the cookies will go bad quickly at room temperature
Recipe by Meghan Birt at https://meghanbirt.com/2013/12/day-8-chai-tea-drop-cookies/