Gluten Free Salted Chocolate Chunk Shortbread Cookies

Directions

These are soft-baked bites of goodness! They have a nice crisp outer edge, but that inside is fluffy and soft and so delightfully smooth. PLUS, when you sprinkle some finishing salt on top, the sweet and salty vibe is pure perfection.

So let’s jump into the recipe and make some Salted Chocolate Chunk Shortbread Cookies!

Making these delicious cookies

Place the butter in a medium bowl and melt it in the microwave for 30 seconds (you can also do this in a saucepan over medium-low heat). Once softened, whisk in the agave nectar and vanilla until combined.

Add the blanched almond flour and salt to the bowl. Use a rubber spatula to fold everything together until combined.

Chop the chocolate bars into chunks. You can use chocolate chips or chunks in this recipe, it’s simply personal preference.

Fold the chopped chocolate into the cookie dough. Then, place the batter on a piece of parchment paper or aluminum foil and use your hands to spread it into a log. The easiest method tends to be folding the aluminum foil over the dough and pressing it into a log. Then, tap the ends in to make it an even cookie dough log that doesn’t taper off at the ends. Fold the paper or foil around the dough and freeze overnight.

Preheat the oven to 180C and cut the log into 12 slices. Place the slices on a baking sheet lined with parchment paper and bake for 10 – 12 minutes or until the edges and tops are golden brown. Allow the cookies to cool on the baking sheet for 15 – 20 minutes before transferring them to a cooling rack.

Sprinkle the cookies with a finishing sea salt and enjoy.

Instructions

• Place the butter in a medium bowl and melt it in the microwave for 30 seconds (you can also do this in a saucepan over medium-low heat).
• Once softened, whisk in the agave nectar and vanilla until combined.
• Add the blanched almond flour and salt to the bowl.
• Use a rubber spatula to fold everything together until combined.
• Chop the chocolate bars into chunks.
• Fold the chopped chocolate into the cookie dough.
• Place the dough on a piece of parchment paper or aluminum foil and use your hands to spread it into a log. The easiest method tends to be folding the aluminum foil over the dough and pressing it into a log.
• Tap the ends in to make it an even cookie dough log that doesn’t taper off at the ends.
• Fold the paper or foil around the dough and freeze overnight.
• Preheat the oven to 180C and cut the log into 12 – 14 slices, about 1/2 inch thick.
• Place the slices on a baking sheet lined with parchment paper and bake for 10 – 12 minutes or until the edges and tops are golden brown.
• Allow the cookies to cool on the baking sheet for 15 – 20 minutes before transferring them to a cooling rack.
• Sprinkle the cookies with a finishing salt.Try our ginger & banana bread recipe 

Try our tiramisu recipe if you’re a coffee lover