Low Carb Shortbread Cookies with Chocolate
Ingredients:
1/2 cup unsalted butter (COLD)
1 cup blanched almond flour
1/2 cup oat fiber
1/2 tsp sea salt
6 tbsp powdered erythritol
1/4 tsp stevia powder
6 tbsp lilys chocolate chips
1 tbsp coconut oil
Directions:
Preheat the oven to 180C/350F.
In a stand mixer with the dough hook attached, add the cold butter, almond flour, oat fiber, erythritol, stevia and sea salt.
Start the stand mixer on the lowest setting and mix for a couple of minutes until it forms a dough.
With your hands, grab the dough and form a ball. Place the ball on top of a parchment paper, place another piece of parchment paper over the ball and press down.
With a rolling pin, roll into a 0.3-0.4 inch/0.8-1cm thick disk. Cut into small bricks or cut using biscuit cutters, a knife or a pizza cutter. You should be able to make 40 cookies.
With a dough scraper, lift up each cookie and place onto the baking sheet lined with parchment paper. Bake for 12-15 minutes until golden brown.
Take out of the oven and let cool completely. This will solidify the cookies.
Once the cookies are cooled, you can dip them in chocolate. In a small bowl, add the chocolate chips and coconut oil and microwave 40ish seconds until melted. Stir with a spatula to make sure all of the chocolate has melted properly. Dip each cookie into the chocolate halfway (or whatever design you want) and place each dipped cookie back onto the parchment paper.
Servings: 40
Nutritional Information: Calories: 52, Fat: 5.21g, Carbohydrates: 3.6g, Fiber: 2.5g, Protein: .93g
