Chocolate Shortbread Cookies (sugar free • gluten free • low carb • dairy free • gaps)

This recipe has been revisited and revised.  It's new and IMPROVED!!

One of my favorite cookies is a shortbread cookie.  I just love that buttery sweet flavor that melts in your mouth.    Here, I have attempted to make a healthy, sugar free version.  I am pretty darn happy with them too.   This recipe is also really easy and can be whipped up super quick!

I find that Almond Flour is better for cakes and cupcakes, but the almond meal also works great for most cookie recipes and muffins (plus it's often cheaper).  Mixing half of each works well too.  Almond flour is almonds ground up with the skins removed, almond meal leaves the skins on.

The secret to good shortbread is the quality of the butter and vanilla extract.  Don't skimp on these and you will have a fantastic cookie on your hands!

Chocolate Shortbread Cookies
gluten free, sugar free, dairy free options, GAPS options

For a delicious variation, and to make them GAPS legal, use 1/4 C raw honey, omit the applesauce and stevia, and reduce the cooking time to 30 minutes!


Ingredients:

• 1/2 C (1 stick) unsalted room temperature Butter, Ghee or Coconut Oil
• 1 tsp Vanilla extract
  
• 1/4 C Organic Unsweetened Applesauce, bring close to room temperature
• 2 C Almond Flour or Meal (or a mix of both)
• 3 Tb Unsweetened Cocoa Powder
• 1/4 tsp + 1/8 tsp Pure Stevia Extract Powder
• 1/2 tsp Salt

Directions:

1. Preheat oven to 300 degrees.
2. Blend together softened butter, applesauce and vanilla extract until smooth.
3. Whisk together almond meal, cocoa powder, stevia and salt.
4. Add dry ingredients to the butter mixture and blend till everything is well combined.  I usually have to hold my mixer up while still spinning to fling the extra batter off.
5. Let dough chill in the refrigerator for atleast one hour.
   
6. Spoon out a rounded Tablespoon of batter, roll into balls, and place 2" apart onto a cookie sheet covered with a silicone baking sheet (or you could use parchment paper).  Us a fork to flatten cookie in a cross pattern.
7. Bake for 35-40 minutes.  You want them to be a little soft still, but then cool harder.
   
8. Cool for 10 minutes, then transfer to a cooling rack until completely cool.
9. Enjoy!

Makes about 20 cookies.

I store these on the counter in an airtight container.  I am not sure how long they should be good for cuz we usually eat them up within a few days.



This post is part of Fight Back Friday at Food Renegade and the Healthy Home Economist's Monday Mania.