![](https://static.wixstatic.com/media/43226f_b972d417465b426981e78aee275d6894~mv2.jpg/v1/fill/w_147,h_196,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/43226f_b972d417465b426981e78aee275d6894~mv2.jpg)
Ingredients
1/4 cup coconut flour
1/2 cup arrowroot flour
1/4 tsp sea salt
1 tsp dried organic lavender (food grade) - mine is from Mountain Rose Herbs
1/2 cup coconut shortening
2 tbsp honey
Method
1.Preheat oven to 350F
2.Use a hand or stand mixer, cream the palm shortening and honey.
3.Add the coconut flour, arrowroot, sea salt, and lavender and mix
4.Pour the mixture into a piece of parchment paper and let it refrigerate for 30 minutes
5.Once you remove from fridge, pat the dough out flat with a rolling pin and use a cookie cutter to cut shapes out .
6.Bake for 15-20 minutes.