Double Chocolate Coconut Shortbread Cookies are the perfect buttery, chocolatey crisp cookies that is perfectly with a glass of milk or cup of coffee.
I get asked all the time what kind of diet I follow. Which is hard to answer because I EAT EVERYTHING! No seriously, I will pretty much eat anything, or at least I will try anything at least once. Which is pretty incredible because as a kid, picky I was!
Oh, my poor mother. My diet pretty much consisted of cereal and toast for breakfast, sliced ham or peanut butter and jelly sandwich for lunch, and then dinner was a tough one, because I would eat only a handful of what my mother would make, which let’s just say, made her mad a time or two, just saying. Now she just shakes her head in disbelief at what I will eat now.
As far as my diet, I prefer to eat foods that are in season, organic and as healthy as possible…but I am a huge fan of the baked good. I not only love eating cookies, cakes, muffins and did I say cookies, but I love to make them too.
One cookie that I love is the simple buttery, flaky shortbread cookie. Especially if it has a bit of chocolate, because chocolate makes everything better, and there are two doses of chocolate in this delectable little cookie. Oh yeah and some nutty coconut just to give you another layer of flavor.
- [br][b]Cookies:[/b]
- 1½ cup almond flour
- ¼ cup + 1 tablespoon coconut flour
- ¼ cup + 1 tablespoon tapioca flour
- ½ teaspoon baking soda
- 4 tablespoons ghee or unsalted butter
- 4 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup everyday life chocolate chips
- [br][b]Glaze:[/b]
- 1/2 cup of everyday life chocolate chips
- 1 teaspoon coconut oil
- 1/4 cup unsweetened coconut flakes
- Preheat oven to 325°. Line a baking sheet with parchment paper, or silpat.
- Add all the cookie ingredients in a food processor, except chocolate chips and pulse until completely combined. The dough will come together in a ball once combined. Add chocolate chips and stir in by hand.
- Place the dough in between two sheets of parchment paper or plastic wrap and flatten dough out flat, about 1/4” thick, using a rolling pin.{I used parchment paper}
- Using a cookie cutter {I used a 2 1/2 round} cut out circle cookies. Place cookies on baking sheet spacing 2” apart. {Bake in two batches} Bake in oven for 10-12 minutes, until slightly golden brown around edges.
- Let cool completely on a cooling rack before adding chocolate glaze.
- While cookies are cooling, in a small bowl add 1/2 cup of chocolate chips and coconut oil and microwave for 1 minute, remove and stir. Cook an additional minute, stirring until chocolate is smooth.
- Dip cookies in chocolate glaze and place back on cooling rack and sprinkle with a pinch of shredded coconut.
YOU MIGHT ALSO LIKE:
Paleo Cashew Coconut Chocolate Chip Cookies
No Bake Peanut Butter Chocolate Coconut Bars
Grilled Bison Ribeye Steak
Superfood Peanut Butter Protein Breakfast Cookies
Gluten Free Creme Brulee French Toast Casserole
I have made these twice and they are absolutely to die for. Best Paleo shortbread recipe. These are my new Paleo happy place