Grain-Free Double Chocolate Shortbread
adapted from Elena’s Pantry
Makes 20 small cookies
Ingredients
- 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
- ⅓ cup cacao nibs
Instructions
- 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.
Notes
Store in an airtight container in the freezer for up to 1 month.
