Chocolate Shortbread Cookies
This is a remake of the original recipe published here about 5 years ago using almond and coconut flour, https://youtu.be/qEzNi5PXYd0. Classic shortbread cookies are meant to be buttery and crumbly. These chocolate shortbread cookies are tender, chocolatey and deliciously buttery. And they are so easy to make and definitely a crowd pleaser. I literally eat them straight out of the freezer as they taste so good.
1. For best results, weigh the ingredients with a digital scale.
2. Preheat the oven at 320F or 160C.
3. In a big bowl, add the butter, powdered sweetener, salt, vanilla extract and whisk with a handheld mixer at low to medium speed until light and fluffy.
4. Add the flour, cocoa powder and whisk to combine at low speed.
5. Use a spatula to mix the dough well. Then add the almond nibs and mix until well combined.
6. Divide the dough into 2 portions. This recipe makes about 40 cookies in total.
7. Option 1 - this is an easy method. Just roll dough into a ball then flatten until desired thickness. Chill for about 20 to 30 minutes before baking. This is to prevent over spreading of the dough during baking.
8. Option 2 - use a non-stick U-shaped mold. Line the mold with parchment paper. Shape the dough into a log then place into the mold. Press down the dough and flatten it evenly including the sides. Fold the paper over and flip the mold over. Remove the mold and fold the sides of the paper. Place the wrapped dough on a tray or any flat container and freeze for 1 hour.
9. Option 3 - use the core of a kitchen towel roll. Make a cut across the core. Place the dough on a parchment paper. You can also use a cling wrap. Shape the dough into a log. Then roll over with the parchment paper. Place the wrapped dough into the core of the kitchen towel roll and secure with a rubber band. Freeze for 1 hour.
10. After freezing for 1 hour, remove the dough and it should be firm enough to cut. Slice into 1/4-inch thickness and place on a baking tray lined with parchment paper. After cutting all the dough, it is best to chill them for 20 to 30 minutes before baking. This is to prevent the butter from leaking during baking which will cause the cookies to be crumblier.
11. Bake for about 8 to 12 minutes until the edges are browned.
12. After baking, the cookies may appear very soft but don't worry, just let it cool on the tray for about 15 to 20 mins or until its firm enough to transfer to a wire rack. Let them cool completely on the wire rack and the texture will firm up further.
13. Store in airtight containers at room temperature for up to 2 weeks. They can be stored in the fridge for up to 2 weeks or frozen for up to a month or longer. I actually like to eat them straight from the fridge or freezer as the texture becomes firmer and they taste so good.
[Total Servings = 40]
NUTRITION INFO PER SERVING
Total Carb = 1.5 g
Dietary Fiber = 0.8 g
Net Carb = 0.7 g
Calories = 58
Total Fat = 5.6 g
Protein = 1.2 g
This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.
Recipe by lowcarbrecipeideas
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