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
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.