If you’re wondering what cookies to bake for yourself this holiday season while everyone else is eating gluten, look NO FURTHER than these paleo shortbread cookies. My sister was visiting for Elliott’s birthday and we put together the most delicious recipe for my favorite cereal company, Lovebird (keep reading for a discount code!). They make Autoimmune Paleo friendly cereal that I have auto shipped to my house every month because it is just SO GOOD. Elliott also loves it, which is such a blessing because we’ll put it in a little container if we’re on the go and he devours them. While the cereal is a little on the pricier side, you can save 10% on your order with the code ROOTED at checkout! Yay!
What Kind of Chocolate Should I use in paleo shortbread cookies?
If you’re sticking to paleo this holiday season, you can’t go wrong with Hu Chocolate. I love this brand of chocolate because they use zero refined sugar and sweeten everything with coconut sugar. If you’re looking for a little treat outside of baking, I highly recommend the crunchy mint (OMG SO GOOD!). Use the code WHITNEYS for 10% off. YAY!
Can I make any Substitutions?
You can absolutely try, but I can’t guarantee the results. If you don’t tolerate chocolate, you could try doing this with carob chips or making your own carob chocolate to dip the cookies in. I have not tried this. If you do not tolerate almonds, you may be able to sub with coconut flour but I’m honestly not sure it would taste that good. For an AIP cookie recipe, check out these Molasses Cookies.
Paleo Chocolate Dipped Shortbread Cookies
- 1 cup + 1 Tbsp almond flour
- 3/4 cup 3/4 cup of lovebird flour blend approximately 2.5 cups of whole lovebird cereal then measure (see post for discount)
- 1/4 tsp sea salt
- 1/4 cup maple syrup
- 1/3 cup coconut oil melted
- 1 tsp vanilla
- 1 cup dark chocolate chips I use HU Kitchen see post for discount code
- 1 tbsp coconut oil
- Preheat oven to 350
- Combine almond flour, lovebird flour, and sea salt in a bowl. If ingredients are too wet, sprinkle a little bit more almond flour until it has a dough like consistency.
- Make a well in the center of the bowl and add in maple syrup, melted coconut oil, and vanilla, and stir to combine
- Roll out dough between two sheets of parchment paper to approximately 1/2 inch thick
- Chill dough for 30 minutes and cut into desired shapes (we used a glass to cut these into circles)
- Bake at 350 for 10-12 minutes
- When cookies are done, place in the freezer to chill (do not skip this part or the chocolate won't be cute!) for about 15-20 minutes
- While cookies cool, slowly melt the dark chocolate and coconut oil either in a sauce pan or double boiler
- When cookies are ready, dip them in the chocolate mix and sprinkle with flakey sea salt, more lovebird cereal, or candy cane crumbles!
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