Have a cookie baking sheet ready with greaseproof paper on it
In to a blender (or you can do it yourself in a mixing bowl) place the coconut sugar, cinnamon, mixed spice and blend until fully combined
Add in nut butter and blend until fully combined (it will be clumping together)
Now add coconut flour and egg and allow to blend until it has all come together in to a cookie ball (if it doesnt, don't worry, just stop once it's all combined)
Place dough between two sheets of baking parchment and roll out to desired thickness (0.6-1.0cm for cookies and 0.3-0.4 for biscuits)
Using cookie cutters, cut out your biscuits and carefully place on baking sheet
Place in oven for 10 mins until golden brown
Remove and LEAVE to cool for about 20-25 minutes to firm up or until you can pick one up easily (you mustn't try to move them off the sheet when they first come out as they need to solidify)
Keep in an air tight container for up to 10 days
Notes
Make sure you have stirred your nut butter before use- it should have a caramel thickness to it. If dough does seem too wet once made, add another 1-2 TBSP coconut flour
Recipe by at https://thelowcarbkitchen.co.uk/?p=5515