Chocolate-Dipped Shortbread Cookies
Prep Time
1 hr 45 mins
Cook Time
15 mins
Total Time
2 hrs
Servings: 16
Calories: 87.45 kcal
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
-
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.
-
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.
Recipe Notes
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Nutrition Facts
Chocolate-Dipped Shortbread Cookies
Amount Per Serving
Calories 87.45
Calories from Fat 62
% Daily Value*
Fat 6.94g11%
Saturated Fat 5.89g29%
Sodium 20.16mg1%
Potassium 11.25mg0%
Carbohydrates 6.78g2%
Fiber 0.38g2%
Sugar 3.64g4%
Protein 0.38g1%
Calcium 7.95mg1%
Iron 0.14mg1%
* Percent Daily Values are based on a 2000 calorie diet.