Chocolate Almond Shortbread Cookies
Vegan, Soy-Free, Gluten-Free possible
Prep time: 20 minutes
Cook time: 16-18 minutes
1/2 cup almonds, blended into a meal
1 cup whole wheat flour (sub gluten free flour if you prefer a gluten free version)
1/2 tsp salt
1/2 cup almond butter
1/2 cup organic coconut oil, melted
1/2 cup maple syrup
1/4 cup turbinado sugar (organic cane sugar would work too)
1/2 tsp almond extract
1 tbsp almond milk
Optional (but recommended!): Vegan chocolate (this is my favorite brand) or dark chocolate for dipping. If you use dark chocolate, double check ingredients to make sure it doesn't contain a milk product.
Preheat oven to 350F. Line a baking sheet with parchment paper. Do not grease baking sheet.
Begin by blending your almonds into a fine meal. Alternatively, pre-made/store bought almond meal would work as well.
In a small bowl, combine almond meal, flour, and salt.
In a stand mixer, beat remaining ingredients until smooth. Slowly add the flour mixture and continue to beat until a stiff dough forms.
Spoon dough onto prepared baking sheet and gently press down to flatten slightly. Bake for 16-18 minutes or until golden brown.
Remove cookies from oven and let cool. If desired, melt chocolate in a saucepan over low heat or in a coffee mug in the microwave. Stir frequently so it doesn't burn. Dip the cookie about halfway into the chocolate and let cool on wax paper until chocolate is firm, about 30-45 minutes.