Preheat your oven to 350° Fahrenheit, and line two baking sheets with parchment paper.
Place all of the ingredients in a large mixing bowl, and use a large spoon to mix until creamy.
Scoop out overflowing tablespoon sized dollops onto your parchment lined baking sheet, leaving plenty of room between cookies because they will spread out quite a bit. Sprinkle a little more cinnamon and coconut sugar on top.
Place your baking sheets in the oven and cook for 11-12 minutes, or until the edges turn golden brown. Remove from oven once done and let cool completely before removing from parchment paper. Store in an airtight container on the counter for about a week.
Paleo Chai Spiced Cookies (GF, Dairy-Free, Egg-Free + Refined Sugar-Free)