Paleo Chocolate Dipped Shortbread Cookies
These deliciously buttery cookies are a holiday winner!
Ingredients
- 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
Chocolate dip
- 1 cup dark chocolate chips I use HU Kitchen see post for discount code
- 1 tbsp coconut oil
Instructions
- 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!