Shortbread Cookies with Chocolate
Want to satisfy your sweet tooth quickly? You'll be blown away at how fast you can make these and the chocolate dip makes them even better. Why not whip these up for company? Your friends will be impressed!
This batch will make 12-14 cookies.
- 2 1/2 cup blanched almond flour
- 6 tbsp butter, softened
- 1/2 cup coconut sugar
- 1 tsp vanilla extract
- optional: 1 cup dark chocolate chips
In a medium bowl, with a hand mixer, blend the butter, coconut sugar and vanilla until creamy. Add the almond flour a half cup at the time with the mixer until it's blended and crumbly.
Turn on the oven to 350°F. Line a baking sheet with parchment paper.
Take a cookie scoop or a small handful of crumbly dough in your hands. Squeeze it together and roll into a ball until it's about 1½ inches in diameter.
In the palm of your hands, press the dough into a round disk just under 1/2 inch thick. Place on the parchment paper and repeat.
You may need two baking sheets, but the cookies can be close together, as they will not spread out when they bake. Bake for 10 minutes and check. They should be slightly golden brown on the top or edges.
Cool completely.
- For the chocolate coating
In a small pot add about a cup of water. Bring it to a boil and either place a heat-proof a glass or stainless steel bowl on top of the pot.
Reduce to a simmer and add the chocolate chips to the bowl. You may need a heat-resistant cooking glove while you stir the chocolate chips.
Once the chocolate is melted and shiny, coat the cookies in any creative way you want!