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Chocolate Dipped Shortbread Cookies (father's day, vegan, paleo, & refined sugar-free)
prep time
10 minutes
cook time
15 minutes
total time
25 minutes
yield
14 cookies
Ingredients

For shortbread cookie:

For Chocolate layer:

Instructions
  1. Pre-heat oven to 350 degrees.
  2. Get a large bowl to mix your cookie batter in.
  3. Add in the flour, coconut butter, vanilla bean extract and maple syrup first, then slowly mix in your milk of choice.
  4. You can use a mixer but I found using my hands to be the best.
    Note: cassava flour runs very dry therefore if you need to add more milk in and mix with hands well.
  5. Take your cookie cutter and press a handful of the dough into the shape, repeat this step for all the cookies.
  6. Bake cookies for 15 minutes. Let cool.
  7. In a double broiler melt chocolate chips down and add in your sweetener add in more to taste if you would like.
  8. Once cookies have completely cooled! Dip them into the chocolate and lay them flat on parchment paper for the chocolate to harden.
    Note: if you are using the tie cookie cutter be careful when dipping as they can break easily if you hold the cookie a certain way.
  9. ENJOY!
Magically Crafted By My Tiny Laguna Kitchen: http://mytinylagunakitchen.com/recipe/chocolate-dipped-shortbread-cookies-vegan-paleo-keto/