Chocolate-Dipped Shortbread Cookies
Total Time: 2 hours
- 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
Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
In mixing bowl, whip buttery coconut oil on high until creamy and smooth.
Add maple syrup, real salt, coconut sugar and vanilla; whip until smooth. Using a wooden spoon, fold in flour.
Shape dough into a ball then flatten into a disk. If desired, use cookie cutters to cut out cookies. Arrange on baking sheet.
Cook 13 to 15 minutes. Remove; let cool. Refrigerate cookies for one hour.
In saucepan over low heat, melt chocolate. Dip cookies into chocolate. Arrange on baking tray.
Refrigerate to set.
This recipe was originally published on my Vitacost blog. Check out more recipes here.
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