Shortbread cookies are a classic treat that brings a sense of comfort and nostalgia. For those on a gluten free or keto diet, finding a delicious shortbread cookie can be a challenge. These chocolate-dipped gluten free shortbread cookies are the perfect solution, offering the rich, buttery taste of traditional shortbread without the gluten or excess carbs.
Whether you’re hosting a tea party, celebrating a special event, or just looking for a sweet treat to enjoy with your afternoon coffee, these keto-friendly gluten free shortbread cookies are an excellent choice. The combination of almond flour, low carb sweetener, and rich chocolate creates a cookie that is both flavorful and satisfying. The addition of almond and vanilla extracts enhances the nutty, buttery flavor, making each bite something to remember.
Making the Perfect Gluten Free Shortbread Cookies
Achieving the perfect batch of gluten free shortbread cookies is all about balance and technique. Accurate measurements are crucial in baking, especially when working with almond flour and sweeteners. Here are a few top tips:
- Do not pack the flour down. Let it be light and fluffy in the measuring cups.
- Chilling the dough before baking helps the cookies maintain their shape and prevents them from spreading too much. It also enhances the flavor as the ingredients meld together.
- Ensure your cookies bake evenly by rotating the baking sheet halfway through the baking time. This step is particularly important if your oven has hot spots.
- Finally, allow the cookies to cool completely on a wire rack before dipping them in chocolate. This step ensures the chocolate sets properly and adheres to the cookies.
What to Eat with Chocolate Dipped Gluten Free Shortbread Cookies
Pairing these cookies with the right beverages and accompaniments can really make or break your experience. The classic combination of shortbread cookies with tea or bulletproof coffee never gets old. Choose a robust black tea or a smooth, rich coffee to complement the buttery texture and chocolate coating of the cookies.
For a dairy-free option, almond milk is a perfect match. The subtle nutty flavor of almond milk pairs wonderfully with the almond flour in the cookies.
Additionally, a bowl of fresh berries such as strawberries, raspberries, or blueberries can add a refreshing contrast to the rich, buttery cookies. The natural sweetness and tartness of the berries balance the flavors beautifully.
Lastly, a dollop of homemade whipped cream can add an extra layer of indulgence. If you can’t make your own, then opt for a sugar-free version to keep it keto-friendly.
Substitutions
Flexibility in recipes is essential, especially when catering to specific dietary needs or preferences. For those who are not a fan of almond flour, coconut flour can be used as a substitute for almond flour. However, keep in mind that coconut flour is more absorbent, so you’ll need to adjust the amount used and possibly increase the liquid ingredients.
Instead of the specified low-carb sweetener, other keto-friendly sweeteners such as erythritol, monk fruit sweetener, or stevia can be used. Just ensure you choose a powdered form to maintain the smooth texture of the cookies. This 0 calorie sweetener guide is a great place to start for substitutions.
For the non butter folks, you can substitute the butter with coconut oil. This change will slightly alter the flavor but will still result in a delicious cookie.
If you don’t have access to Lily’s baking chips, any sugar-free chocolate chips will work. You can also chop up a keto-friendly chocolate bar if needed.
Storage Tips for Gluten Free Shortbread Cookies
To keep your chocolate-dipped gluten free shortbread cookies fresh and delicious, they should be stored in an airtight container at room temperature for up to one week. Ensure the container is well-sealed to prevent the cookies from becoming stale.
You can store the cookies in the refrigerator if you prefer a firmer texture. They will keep for up to two weeks when refrigerated. Be sure to bring them to room temperature before serving for the best flavor.
For longer storage, freeze the cookies in an airtight container or a freezer-safe bag for up to three months. To thaw, simply leave them at room temperature for a few hours or overnight in the refrigerator.
Keto Shortbread Cookies
Equipment
Ingredients
- 1 ½ cups almond flour
- ¼ cup low carb powdered sweetener
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- 6 tablespoons softened butter unsalted
- ¼ cup Lily’s baking chips
- 1 tablespoon coconut oil
Instructions
- Combine the almond flour, softened butter, swerve sugar substitute, vanilla extract and almond extract in a mixing bowl. Beat on high until well combined.
- Wrap the dough in plastic wrap, and chill in the fridge or freezer for at least half an hour.
- Roll the dough out to about ½ an inch thick between two pieces of parchment paper.
- Preheat the oven to 350 degrees.
- Use a cookie cutter to cut 12 cookies from the dough.
- Transfer the cookies to a parchment or silicone mat lined baking sheet and bake for 10 minutes, or until beginning to brown around the edges.
- Let the cookies cool completely.
- Place the baking chips and coconut oil in a bowl that is microwave safe. Heat at 30 second intervals until the chocolate is melted and the mixture is combined.
- Dip one half of each cookie into the chocolate mixture, and place the cookies back onto a parchment or silicone mat lined baking sheet to set.
- You can speed this process up by placing the cookies into the freezer for 5-10 minutes before serving.
Nutrition
Trina Krug is a Holistic Nutritionist, Integrative Health Coach and host of the Carbless Conversations Podcast. With a Master’s Degree in Complementary and Alternative Medicine, her single mission in life is to facilitate self-healing in herself and those around her through awareness, lifestyle shifts and low-carb eating. As a current Doctor of Science student, she continues her studies in functional nutrition.