These cookies are so light and buttery, very much like traditional shortbread cookies. Dipping them in melted chocolate just takes them to a whole new level of decadence!
Ingredients
1 ¾ cup almond flour
1/2 cup grass-fed butter, room temperature
1/2 cup Swerve Confectioners
2 teaspoons vanilla extract
½ tsp of Salt
3 ounce bar of Lily’s dark chocolate, chopped
1 tablespoon coconut oil, melted
Preparation
Preheat oven to 350F.
Add the butter and sugar to the bowl of a stand mixer with a paddle attachment, and mix together until well combined.
Add in the vanilla extract and continue mixing.
Add in the salt and almond flour, mix until combined.
Place the dough onto a piece of parchment paper and add another piece over the top.
Roll out the dough to your desired thickness, then cut out the cookies using a small biscuit cutter.
Regather the scraps and roll out to cut more cookies, until all the dough is gone.
Set each cut cookie onto a baking sheet lined with a Silpat or parchment paper.
Bake for 10 minutes or until slightly golden.
Allow to cool a bit, before placing on a cooling rack.
Once the cookies have cooled, add the chopped chocolate and coconut oil into a glass bowl and microwave for 20 seconds. Microwave for another 10 seconds if not melted.
Dip one end of the cookie into the melted chocolate and place on a fresh piece of parchment paper to set.
Once set, serve and enjoy!
Make about 56 Cookies
Serving Size: 4 Cookies
Macros: Fat 14 grams – Protein 3 grams – Carbs (net) 2 grams
- 1 ¾ cup almond flour
- 1/2 cup grass-fed butter room temperature
- 1/2 cup Swerve Confectioners
- 2 teaspoons vanilla extract
- ½ tsp of Salt
- 3 ounce bar of Lily's dark chocolate chopped
- 1 tablespoon coconut oil melted
-
Preheat oven to 350F.
-
Add the butter and sugar to the bowl of a stand mixer with a paddle attachment, and mix together until well combined. Add in the vanilla extract and continue mixing.
-
Add in the salt and almond flour, mix until combined.
-
Place the dough onto a piece of parchment paper and add another piece over the top. Roll out the dough to your desired thickness, then cut out the cookies using a small biscuit cutter. Set each cut cookie onto a baking sheet lined with a Silpat or parchment paper.
-
Regather the scraps and roll out to cut more cookies, until all the dough is gone.
-
Bake for 10 minutes or until slightly golden. Allow to cool a bit, before placing on a cooling rack.
-
Once the cookies have cooled, add the chopped chocolate and coconut oil into a glass bowl and microwave for 20 seconds. Microwave for another 10 seconds if not melted.
-
Dip one end of the cookie into the melted chocolate and place on a fresh piece of parchment paper to set. Once set, serve and enjoy!
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