Recipe from: Maya Krampf, Wholesome Yum
Buttery shortbread cookies, with 4 ingredients and no refined sugar. A gluten-free, healthy dessert! Try the optional chocolate dip for extra yumminess!
Prep: 10 minutes
Cook: 12 minutes
Serves: 18 Cookies
Ingredients
Shortbread Cookie
2 1/2 cups Blanched Almond Flour
6 tbsp Salted Butter (softened; or coconut oil with a pinch of salt for dairy-free)
1/3 cup Monk Fruit Sweetener (or 1/2 cup pure allulose or pure erythritol)
1 tsp Vanilla Extract
Chocolate Dip
1/2 cup Sugar-Free Dark Chocolate Chips
2 tsp Coconut Oil
3 tbsp Pecans (chopped)
Directions:
Shortbread Cookies
Step 1: Preheat the oven to 350 degrees F (177 degrees C). Line a cookie sheet with parchment paper.
Step 2: Use a hand mixer or stand mixer to beat together the butter and sweetener, until it’s fluffy and light in color.
Step 3: Beat in the vanilla extract. Beat in the almond flour, 1/2 cup (64 g) at a time. (The dough will be dense and a little crumbly, but should stick when pressed together.)
Step 4: Scoop rounded tablespoonfuls of the dough onto the prepared cookie sheet. Flatten each cookie to about 1/3 in (.8 cm) thick. (You can make them thicker or thinner to your liking. Keep in mind they will not spread or thin out during baking, so make them as thin as you want them when done.)
Step 5: Bake for about 12 minutes, until the edges are golden. Allow to cool completely in the pan before handling (cookies will harden as they cool).
Chocolate Dip
Step 1: Allow gluten-free shortbread cookies to cool and harden completely before dipping in chocolate. Line a small baking sheet with parchment paper (one that will fit in your fridge).
Step 2: Melt sugar-free chocolate and coconut oil in a double boiler. Once melted, dip the cookies halfway into the chocolate and place onto the lined pan. Immediately sprinkle with chopped nuts before the chocolate sets.
Step 3: Chill in the refrigerator before handling, until the chocolate is firm.