Traditionally, shortbread cookies are made with sugar, lots of butter and flour. This recipe is actually missing all of those ingredients, but in my opinion still has that wonderful shortbread texture with the added bonus of chocolate and Sunbutter.
- 3/4 c almond flour
- 1/4 c coconut flour, sifted
- 1 large egg, whisked
- 1 tbsp maple syrup (the real stuff)
- 1 tsp baking soda
- 1/4 tsp sea salt
- 1/4 c coconut oil, melted
- 1 cup dark chocolate
- 3 tbsp Sunbutter
Pre-heat oven to 370F.
Line an 8×8 baking pan with parchment paper
Place all the ingredients EXCEPT the coconut oil, in a medium bowl and mix.
Once mixed, add the coconut oil.
Let the mixture sit for 5-10 minutes to allow the coconut flour to absorb the moisture.
Firmly pat the dough into the pre lined baking pan and bake in the oven for 10 minutes or until golden brown.
Remove from the oven and while still warm, add 1/2 c chocolate chips and the 3 tbsp of Sunbutter and gently spread over the baked cookie. Add remaining 1/2 c chocolate chips and spread evenly over the cookie.
Place in the refrigerator and allow to cool for at least an hour, or until the chocolate hardens.
When the cookie is ready to go, remove the entire cookie by pulling it out with the parchment paper.
Place on cutting board and cut into the size you like.
Makes…well…depends on how big you slice the cookie 😉
COMMENTS: These should be stored in the refrigerator.