I am not gluten free. Let me repeat that: I am not gluten free. I like bread too much to be gluten free.
I write a lot of Paleo recipes, which are gluten free, and while I’ll pass on a lot of them, sometimes I come across one that’s pretty good. Like these gluten free shortbread cookies. The cookies are good by themselves, mind you. Buttery and rich. But, like a lot of things in life, they’re kind of better dipped in chocolate.
They’re also pretty easy to make and only have a few ingredients. Just mix them in a bowl, pat the dough, cut, and bake. Easy peasy.
They are crumbly, so if you’re dipping, be careful, or they’ll break. Especially when warm.
You can skip the dipping if you want to save a step or you (gasp!) don’t like chocolate.
Gluten Free Chocolate Dipped Shortbread Cookies
Ingredients
Cookies:
- 1/2 cup coconut flour
- 2 tablespoons cornstarch or arrowroot for paleo
- 1/4 teaspoon sea salt
- 2/3 cup melted butter
- 2 tablespoons honey
- 1 teaspoon vanilla extract
Chocolate Sauce:
- 1/4 cup coconut oil
- 1/4 cup cocoa powder
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- Pinch of sea salt
Instructions
- Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, whisk the coconut flour, cornstarch, and salt. In a large measuring cup, whisk the butter, honey, and vanilla. Pour into the flour mix and stir until well combined and you have a thick dough.
- Transfer the dough to a clean, dry surface and pat into a square, about 1/2 inch thick. Cut the dough into cookies, using either a cookie cutter, or just a sharp knife. Transfer to your baking sheet. Bake for 7-8 minutes, until cookies are very light brown.
- To make the chocolate sauce, put all of the ingredients in a small saucepan and heat until cocoa powder is dissolved. Stir, turn off heat and allow to cool slightly.
- When the cookies are cool, carefully dip each one halfway into the chocolate sauce. Lay them on the parchment and let the chocolate set before eating.
