I Am Sacred: Cafe Gratitude’s Spiced Shortbread Cookies

What is wellness in California without Cafe Gratitude? Indelibly connected to what it means to eat clean to most of us here on the left Coast, Cafe Gratitude's food is legendary, instructive and -- whether you blush, deep breathe, ponder or cringe every time you order off the menu -- absolutely beloved.

Cafe G's new book Love is Served: Inspired Plant-Based Recipes from Southern California is everything you'd hope it would be -- and incredible way to support the healthy institution while California's tough rules on restaurants are still in play.

We're sharing a few recipes from the cookbook through the holidays, including these clean, gluten-free holiday cookies!

'I Am Sacred' Spiced Shortbread Cookies

Makes 16

Ingredients
¼ cup coconut oil
¼ cup powdered sugar
1½ teaspoons vanilla
1½ teaspoons ginger juice
½ cup chopped pecans
1 cup gluten-free flour
¼ teaspoon Himalayan salt
¼ teaspoon clover
½ teaspoon nutmeg
½ teaspoon cinnamon
½ teaspoon grated ginger
zest of one lemon

Method:
Make the batter

Preheat your oven to 350 degrees.

In a KitchenAid mixer, beat together with the paddle, the coconut oil and sugar until well combined. Then proceed to add the rest of the ingredients until well incorporated.

You may use the zester to grate the ginger along with the lemon.

Scoop the dough using a small scoop (about 2 tablespoons) and flatten them out to about ½ in. thick in a tray lined with parchment paper.

Place in the fridge for about 10 minutes. Then bake for 20 minutes. Rotate the tray after 10 minutes, then continue baking to make sure they get baked evenly until they are light golden in color.

Let them cool completely, and then roll them in powdered sugar.

The post I Am Sacred: Cafe Gratitude’s Spiced Shortbread Cookies appeared first on The Chalkboard.

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