Add the wet ingredients to the large bowl with the dry ingredients. Stir well until all ingredients are combined. Fold in the chocolate chips.
Using a spoon, scoop the cookie batter and arrange on the prepared baking sheet.
Bake in the preheated oven for 12 - 15 minutes until cookies are slightly golden. Allow to cool on the baking sheet for a few minutes before transferring to a wire cooling rack.
Nutrition information per serving:- 110 Cal, 5g Fat, 16g Carb., 12g Sugar, 2g Fiber, 2g Protein
Chocolate Drizzled Paleo Shortbread Cookies
These wonderful shortbread cookies made healthy Paleo style become mini treats when topped with caramel and chocolate drizzle sauce with a sprinkle of coconut.
Makes: 20 servings
Prep: 110 min
Cook/Bake: 12 min at 350°F
Ingredients:-
For Shortbread cookies:
1/4 tsp baking soda
10 tbsps. Butter
1/4 cup coconut flour
2 cups almond flour
2 tsp vanilla extract
1/2 cup coconut sugar
For Caramel:
1 tsp vanilla extract
1/2 cup honey
2 tbsps. Nut butter (nut butter of your choice)
For Chocolate drizzle sauce:
1/4 cup toasted unsweetened coconut flakes
5 tbsps. Cacao powder
2 tbsps. Honey
1/2 cup cacao butter, chopped
Directions: -
Preheat oven to 350°F and line a baking sheet with parchment paper.
In a large bowl, sift the almond flour, coconut flour, coconut sugar and baking soda. Using a fork, blend in the butter and vanilla extract. Keep blending until a smooth ball of dough is formed.
Place dough on a sheet of parchments paper and wrap. Place in the refrigerator for an hour to chill.
Once the cookie dough has chilled, place in between 2 parchment paper sheets. Roll the cookie dough using a rolling pin into a thin layer that is 1/4 inch thick.
Using a round 2 1/2 inch cookie cutter, cut out cookies and place onto prepared baking sheet.
Bake in the preheated oven for 12 minutes or until cookies have turned golden brown.
Allow to cool on the baking sheet for a few minutes before transferring the cookies on to a wire cooling rack to cool completely.
To make the chocolate drizzle and honey, heat honey for 35 minutes in a small pan over low-medium heat. Bubbles will start to rise but keep an eye out to make sure the honey does not start to boil or burn.
Take the pan off the heat and add the vanilla extract and nut butter then stir well.
Place the cacao powder, remaining 2 tablespoons of honey and cacao butter in a pan over low heat and allow to melt. Stir for a few minutes.
Begin assembling cookies by spreading a spoon of warm caramel on top of the cookies. Drizzle the chocolate sauce over the cookies and sprinkle the toasted coconut flakes on top.
Nutrition information per serving:- 85 Cal, 5.8g Fat, 8.8g Carb., 8.8g Sugar, 0.1g Protein
Click here to check out the rest of (THE BIG BOOK OF 500 BEST COOKIE RECIPES) on Amazon.
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If for some reason the links are not working, just copy paste the book title in the Amazon search bar!
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