Chocolate-Dipped Shortbread Cookies
These decadent, chocolaty chip cookies are perfect with your morning beverage of choice. Featuring our Organic Monk Fruit 1:1 Sugar Replacement, these cookies are white sugar free but still have all the sweet flavor yet none of the extra calories. If you haven’t tried monk fruit as an alternative baking sweetener to sugar yet, this is the perfect recipe to get try out and get started! You won’t regret it.
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In a medium microwave safe bowl, melt butter. Add almond flour, all-purpose flour, and Organic Monk Fruit 1:1 Sugar Replacement. Stir until combined. Using your hands, form into a ball.
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Form dough into a 2 x 6-inch log. Wrap with plastic wrap and place in freezer for 40 minutes.
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Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
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After 40 minutes, unwrap dough and slice into ½-inch thick cookies. Place cookies on prepared baking sheet.
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Bake for 11 to 13 minutes, until edges begin to brown slightly. Let cool completely.
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While cookies are cooling, combine chocolate chips and coconut oil in a microwave safe dish. Microwave in 15 second intervals, stirring well in between, until smooth.
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Dip cookies halfway into melted chocolate and place back on parchment paper. Top with pinch of flaky sea salt.
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Place chocolate-dipped cookies in freezer for 10 minutes, or until chocolate is set. Serve immediately.
Chef’s Tips:
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This cookie dough is great to have on hand in the freezer. When craving cookies, simply slice and bake!
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Transfer melted chocolate into a small cup to make dipping your cookies even easier.
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Gluten free? Simply skip the all-purpose and add another cup of almond flour.
