Gluten free, egg free, purely delicious.

I wanted to update a classic and make it healthier. Using almond flour gives a huge protein kick to these cookies, making them a perfectly healthy and balanced treat that won’t spike blood sugars. Cacao and coconut sugar have nutrients such as antioxidants and magnesium.

You can take this up another notch by using grass fed organic butter. The flavour is so rich and creamy, and the fatty acids found in grass fed butter help to nourish our brains. You know, in the event of a zombie apocalypse.

Feel free to share this recipe using the sharing buttons at the bottom of this page and if you make it yourself, take a picture and post it over at my Facebook page or on Instagram and tag @coconutlimenutrition!

Find the recipe here!

Chocolate Shortbread Cookies
Yields 24
A gourmet treat you'd be proud to serve to guests at a cocktail party or kids at a birthday party.
Write a review
Print
Cook Time
10 min
Cook Time
10 min
Ingredients
  1. 2.5 cups almond flour (unbleached; almond flour is simply ground up almonds)
  2. 1/2 cup raw cacao powder (please ensure you purchase raw cacao, not cocoa - two completely different products.)
  3. 1/2 tsp sea salt (I used Himalayan)
  4. 1/2 cup butter (I used organic salted butter, if you can find grass fed butter use that)
  5. 1/2 cup coconut sugar
  6. A bit of Fleur de Sel or Maldon Sea Salt (or any finishing salt)
Instructions
  1. Pulse the almond flour, cacao and salt for a minute or so in your food processor.
  2. Add the butter in smaller pieces, coconut sugar and continue pulsing until well mixed. (see note)
  3. Separate into two balls of dough.
  4. Roll out dough between two pieces of parchment paper.
  5. Freeze for 30 minutes - this is important.
  6. Preheat oven to 350F
  7. When ready, use your cookie cutters or the top of a jar or glass to cut out shapes in the dough.
  8. If the dough starts to become too malleable (soft) re-roll it and place it back in the freezer for a minute or two.
  9. Place your cookies on a parchment lined cookie sheet, sprinkle with the finishing salt - be careful not to over-salt, and cook for approx 10 minutes. Keep an eye on them since it will be hard to see if they're burnt due to the chocolate.
  10. Let them cool on the cookie sheet before handling or they will crumble.
  11. Store in an airtight container, in the fridge is good.
Notes
  1. As it's processing, it may start to form large balls in your food processor so just make sure it's been well incorporated - you might want to break them up once and re pulse to make sure it's mixed well.
  2. Since these have no GLUEten in them they will be slightly more fragile than regular cookies so handle with care. =)
Adapted from Inspired by Elanas Pantry
Adapted from Inspired by Elanas Pantry
Krisha Young https://www.krishayoung.com/

If you like what you see, why don’t you sign up for my newsletter! That way you’ll never miss a post =) Plus you get my free holistic guide on weight loss.