Chocolate chip shortbread cookies made with just 3 ingredients that melt in your mouth. High in protein, vegan and gluten-free. Cut out shapes or roll the dough and create a slice-and-bake cookie. Either way, too fun not to make these easy delicious cookies.
Chocolate Chip Shortbread Cookies
Chocolate chip shortbread cookies are so easy to make, and so buttery and light. Even though there is no butter in my cookies. I wanted a shortbread cookie recipe that was lower in calories than the traditional, and with a shorter ingredient list. So I invented these! Adding chocolate chips is genius if I can say so. The burst of chocolate in each bite is a little chocolate party.
What Is In These Chocolate Chip Shortbread Cookies?
My shortbread cookies consist of only almond flour, maple syrup, cornstarch and chocolate chips. They come out crispier than traditional shortbread which is more crumbly.
What Tastes Better Shortbread or Sugar Cookies?
Oh dear, that's like trying to name your favorite child, lol. I think my shortbread recipe is delicious and so is my sugar cookie recipe version here.
The Difference Between Scottish Shortbread, Regular Shortbread and Vegan Shortbread Cookies?
Regular shortbread is generally made of flour, butter and sugar.
My shortbread is made of flour and sugar only. I leave off the butter and instead use the fat coming from almond flour. So while my shortbread can't be considered authentic, it is healthier without the added fat of butter and shortening. And it is even healthier than Scottish shortbread which differs from regular and my own because it uses shortening as the fat.
What Kind Of Sugar Do You Use for Shortbread?
Again, traditional shortbread would call for cane sugar or brown sugar. But I wanted mine to be a bit healthier, so I used maple syrup. Maple syrup has some essential minerals and is made from tree sap, making it a plant-based ingredient. Of course, it is still sugar though, so I'm not going to call it healthy.
Why Do You Add Cornstarch to Shortbread?
Cornstarch helps make a lighter, crispier cookie. If you want to, add ½ tsp of arrowroot instead. Arrowroot can have less impact on making the cookie crispy but it is healthier, adding essential nutrients that cornstarch does not.
Are Shortbread Cookies Supposed to Be Dry?
Well, the dough can be on the crumbly side. This is useful when cutting out the dough or using a cookie press. But the finished cookie is not exactly dry. I would say more buttery and crumbly, thanks to the almond flour.
How to Make Chocolate Chip Shortbread Cookies
This recipe is super easy to make. Just blend up finely ground almond flour with maple syrup. I used a hand mixer to create a crumbly wet dough. I pressed the dough between two sheets of parchment and put it in the freezer for 15 minutes, and then cut out cookies.
Cutting out the cookies involves pressing in the cookie cutter, and using a sharp tool to pull away the excess. That way you don't have to ruin the cookie shape.
Tips On How to Make These Shortbread Cookies
1. Use a quality almond flour
I use Bob's Red Mill's almond flour. I use their finely ground version. Since almond flour is the main ingredient in this recipe, be sure it is fresh.
2. Can you swap out the flours?
I have not tried any swaps. Next I will test tigernut flour or even oat flour to make it nut-free. Let me know if you try it first.
3. Can I use a different sweetener?
Yes, if you are not vegan, honey might work. I can guess that monkfruit syrup might also work for my keto friends.
If you like my desserts, you also might want to try these recipes:
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Chocolate Chip Shortbread Cookies
- 1 cup almond flour (see blog post for nut-free option)
- ¼ cup maple syrup
- ⅛ cup mini chocolate chips
- ½ tsp cornstarch or arrowroot optional for a more snappy texture
Make 2-Ingredient Sugar Cookies
- Preheat oven 250 F. Mix the almond flour and maple syrup and corn starch or arrowroot (if you are using them) together into a dough. I used a hand-mixer.
- Fold in the chips using a spoon or spatula.
- Press the dough flat between two sheets of parchment paper on a quarter-sized cookie sheet. Freeze the flattened dough about 30 minutes or refrigerate overnight.
- Peel off the top parchment and cut shapes with a cookie cutter, and pick away the dough between the dough shapes, leaving the cut out cookies on the parchment paper. Don't dust with flour to roll; depend on the parchment paper layers to keep dough from sticking.
- Bake at 325 F for 15-20 minutes. Start checking at 10 minutes. They are done if they are slightly browned. If your oven is hotter than mine, yours might be done at 10 minutes. These brown very fast so keep watch.
- Want to dip them? To dip them in chocolate, allow the cookies to cool. Then microwave ½ cup of chocolate chips and coconut oil for 60 seconds.Dip each cookie into the chocolate halfway. Sprinkle the chocolate with any toppings while it is still wet, and set the dipped cookie onto a cool rack. Allow chocolate to set. To speed up the process, set the cooking rack into the refrigerator.
- Store the cookies for 3-4 days in a sealed container at room temperature. Or freeze them for 3 months or longer.