Description
This delicious shortbread cookie recipe has ALL the flavor of traditional shortbread but without all of that refined sugar and unhealthy fat – just amazing flavor!!
Ingredients
Units
Scale
Dry Ingredients:
- 1 cup of almond flour
- 1/3 cup coconut flour
- 1/4 teaspoon Himalayan Salt
Wet Ingredients:
- 1/4 cup maple syrup
- 1/3 cup coconut butter
- 1 teaspoon vanilla extract
Chocolate Coating:
- 1/2 cup dark chocolate chips (we used Enjoy Life)
- 1 teaspoon coconut oil melted
Instructions
- Preheat your oven to 350° Fahrenheit. In a medium-size bowl, add all your dry ingredients and whisk to break up any lumps.
- In a small bowl, add the wet ingredients and stir to combine.
- Add the wet ingredients to the dry and stir to combine. This is a dry dough so, at this point, you might be better off getting your hands in there and pull the dough together. If it is too dry, add a teaspoon of liquid – either maple syrup or coconut butter and mix it in.
- You can technically roll out the dough right now, but we feel it is easier to work with once it’s been in the refrigerator for about 30-45 minutes.
- Roll out between to pieces of parchment paper and cut into the desired shapes. You want the dough to be no more than a quarter of an inch thick. Place cut out cookies on a cookie sheet lined with parchment paper and bake for 10 minutes.
- Allow the cookies to cool completely before decorating with the chocolate coating.
- To make the chocolate coating, melt the chocolate chips and coconut oil together and stir until all the chips are melted. We suggest doing this in the microwave in 15-30 second intervals, stirring in between.
- You can dip the cookies into the chocolate mixture or spoon it on – however you like! Let the chocolate harden on the counter or pop them in the fridge to speed up the process. Now, you can enjoy your cookies!!
