Cinnamon Roll Shortbread Cookies

recipe

How to make cookies:

1. Put all dry ingredients (almond and coconut flour + baking soda + sea salt) into the blender and mix until combined.
2. Add vanilla and butter – you can cut it into squares. Mix until dough form small ball.
3. Spread between two sheets of parchment paper and roll. Try to make rectangular shape as much as you can and roll until the dough is around 1cm ( 3/8″ ) thick. If the dough is a little too sticky put in into the fridge for around 30min. It will stiffen a little and will be more manageable.
4. In different bowl combine erythritol with cinnamon. Then sprinkle it into the dough.
5. Using parchment paper roll the dough then chill it for another hour in fridge.
6. Preheat oven to 190°C or 375°F.
7. Slice the dough into 1-2 cm thick discs.
8. Put cookies on the parchment paper and bake for 10min or until gold.
9. Let the cookies cool on the baking sheet for 5 minutes before taking off.
10. Sprinkle with powdered erythritol.