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Grain-Free Double Chocolate Shortbread

adapted from Elena’s Pantry
Course Dessert
Keyword almonds, cacao nibs, chocolate, cookies, honey, shortbread, unrefined sugar
Prep Time 7 minutes
Cook Time 7 minutes
Total Time 14 minutes
Makes 20 small cookies


  • 2 cups almond meal (either blanched or unblanched works)
  • 1 tbsp. cocoa powder or raw cacao powder
  • ½ tsp. baking soda
  • ¼ tsp. coarse sea salt
  • ¼ cup palm shortening or solid coconut oil
  • 2 tbsp. raw honey
  • 1 tbsp. pure vanilla extract
  • cup cacao nibs


  • Preheat oven to 350°.
  • Blitz the almond meal, cocoa powder, baking soda, and sea salt in a food processor for 20 seconds, or until the cocoa powder has worked all the way through the almond meal.
  • Add the shortening, honey, and vanilla and process until combined. Add the cacao nibs and pulse to combine.
  • Scoop by teaspoons onto a Silpat- or parchment-lined cookie sheet. Press the tops slightly to flatten into discs.
  • Bake for 7-8 minutes, until the outsides appear dry. Allow to set on the cookie sheet for 5-10 minutes before moving to a cooling rack.


Store in an airtight container in the freezer for up to 1 month.