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Chocolate-Dipped Shortbread Cookies
Total Time: 2 hours
Serves: 16
Ingredients:
- 1/2 cup Nutiva Organic Coconut Oil with Buttery Flavor
- 4 Tbsp. maple syrup
- 1 Tbsp. + 1 tsp. Nutiva Coconut Sugar
- 1/4 tsp. vanilla extract
- 1/8 tsp. real salt
- 2-1/4 cups King Arthur Gluten-Free Flour
- 1 Hu Dark Chocolate Bar
Instructions:
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Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
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In mixing bowl, whip buttery coconut oil on high until creamy and smooth.
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Add maple syrup, real salt, coconut sugar and vanilla; whip until smooth. Using a wooden spoon, fold in flour.
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Shape dough into a ball then flatten into a disk. If desired, use cookie cutters to cut out cookies. Arrange on baking sheet.
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Cook 13 to 15 minutes. Remove; let cool. Refrigerate cookies for one hour.
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In saucepan over low heat, melt chocolate. Dip cookies into chocolate. Arrange on baking tray.
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Refrigerate to set.
This recipe was originally published on my Vitacost blog. Check out more recipes here.
Use code: EARTHDIET at checkout on Vitacost to save 10% on your next order.
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