Choco Bite Shortbread

Cookies

• 100g (1 1/4 cups)

  Almond flour

  • Note: Almond flour is necessary for the texture, this is where the buttery-ness comes from.
• 100g (3/4 cup)

  Quinoa flour

  Alternative: If you don't like quinoa flour or don't have it, just use the all-purpose flour below for the full amount.
• 100g (3/4 cup)

  All purpose gluten-free flour

  Alternative: These cookies have a slightly better texture with gluten-free flours, but wheat flour and spelt flour also work. Brown or white.
• 1 teaspoon

  Vanilla extract

• 100mL (1/2 cup)

  Almond milk, or any other plant-based milk.

• 40g (1/4 cup)

  Plant-based chocolate

  Alternative: Cacao nibs

• Sweetener

  To taste

  Use the sweetener that best works for you. Here are some options:

  • 80g (1/3 cup)

    Coconut sugar

  • 104g (1/2 cup)

    Erythritol

  • 80g (1/3 cup)

    Monk fruit sweetener

  • 64g (1/3 cup)

    Stevia sweetener

  • 80g (1/2 cup)

    Xylitol

  • 96g (1/3 cup)

    Date paste

  • Note 1: To confirm the amount for your specific product, follow the sweetener to sugar ratio recommended on the label.
  • Note 2: Adjust the amount of sweetener to your taste preference.

Preparation

1. 1

   Preheat your oven to 325°F or 160°C. Have a tray and some baking parchment ready.

Make the cookies

1. 2

   In a large mixing bowl, whisk together the almond flour and quinoa flour until well combined.

1. 3

   In a separate bowl, mix the almond milk, vanilla extract, and sweetener. Stir until the sweetener is fully dissolved.

1. 4

   Add the wet ingredients to the dry ingredients, stirring continuously with a spatula until a thick dough forms.

   Note:

   The dough should be firm and maybe slightly sticky. You should be able to roll it out easily. If it is too wet, add a bit more quinoa flour. If it is too dry and you find yourself wrestling with it while trying to roll, add a small amount of almond milk.

1. 5

   Place the dough onto a lightly floured surface or onto baking parchment. Using a rolling pin, roll out the dough to about 1/4-inch (6 mm) thickness. Try and not nibble too much on this delicious cookie dough 😝.

1. 6

   In the interest of speed, I usually roll on the baking parchment and just use a knife to cut a grid through the dough. Then I space the squares out directly on the baking parchment. Next, I just pop the baking parchment with the cookies onto the tray. Et voila. Cute little squares (like in the images). However, if you want to make these really pretty, you can use cookie cutters to cut out desired shapes and carefully transfer them to a lined baking tray.

   

   You can cut a grid through the cookie dough with a knife to create squares or rectangles (or go freestyle on more creative shapes). Pull out the cookies to space them out on the baking parchment to allow for even baking.

1. 7

   Bake in the preheated oven for 15-20 minutes, or until the edges are just gaining a little golden tint.

1. 8

   Remove the cookies from the oven and allow them to cool on the baking tray for 10 minutes before transferring them to a wire rack to cool completely, if you are so inclined. Enjoy!