Paleo, Vegan Chocolate Shortbread Cookies 英式牛油曲奇餅 (GF, Refined Sugar Free)
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Serves: 15-16 cookies
 
Ingredients
  • 2 cups almond flour (meal)
  • ⅓ cup coconut oil, melted
  • ⅓ cup maple syrup (can use honey, but maple syrup gives it a better flavor)
  • 1 Bar of Good quality milk/semisweet/dark chocolate (make sure its dairy free, vegan or soy are for those with allergies
Instructions
  1. Combine all the ingredients in a bowl with a spatula until well mixed.
  2. Preheat the oven to 350F.
  3. Cover with plastic wrap and leave in the fridge for 15-20 minutes.
  4. Take it out and shape into long ovals/balls. You can pretty much make them any shape or size (we preferred to make them thicker).
  5. Place them carefully onto a parchment paper lined cookie sheet.
  6. Bake for 7- 8 minutes, depending on thickness and size. (You want to make sure that they are cooked but still soft inside).
  7. Break the chocolate bar in a bowl and microwave on high for 1-2 minutes.
  8. Allow them to cool completely. Use a fork to drizzle the chocolate carefully on the cooled shortbread. You can even dip the cookies into shortbread if you like, but we prefer it looking like this! (don't they look so elegant?)
  9. Fridge the cookies, or let them set OR you could serve immediately.
Notes
**We packed them in cute little boxes and wrote notes for our friends!**
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2016/02/15/paleo-gluten-free-vegan-chocolate-drizzled-shortbread-cookies/