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.
Preheat oven 250 F. It's a lower than normal oven temperature to start for cookies, you'll raise it later.
Mix ingredients together into a dough. I used a hand-mixer.
1 cup almond flour, ¼ cup maple syrup
Fold in the chips using a spoon or spatula.
⅛ cup mini chocolate chips
Press the dough flat between two sheets of parchment paper on a quarter-sized cookie sheet. Freeze the flattened dough about 15 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. *
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.
About coating
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.
½ cup chocolate chips, 1 tablespoon coconut oil
Storing Cookies
Store the cookies for 3-4 days in a sealed container at room temperature. Or refrigerate for two weeks or freeze them for 3 months or longer.
Notes
*Don't dust with flour to roll; depend on the parchment paper layers to keep dough from sticking otherwise you'll change the texture.Freeze unbaked dough. You can freeze the unbaked and stored in the freezer until you are ready to bake them. Thaw at room temperature for 30 minutes, and bake according to the recipe.Rolled cookies: These cookies can be shaped into a cylinder, chilled and sliced and baked. Just roll the dough into a long cylinder, wrap in plastic wrap and chill for an hour or so in the refrigerator. Use a sharp knife to cut ½-inch thick rectangular slices from the chocolate chip shortbread cookie dough. Bake cookies as stated in recipe.