There are moments…
…when you're on a healing journey (even healthy weight loss) that it's really important emotionally to have a treat.
It helps you to endure the rest.
These Sugar-Free Chocolate-Dipped Shortbread Cookies fit the bill.
Yes, they're sweet cookies, yet you can enjoy them guilt-free because the recipe uses nourishing ingredients… and there's no sugar!
(If you're wondering whether or not sugar alcohols are healthy and safe, or even what they are, this #AskWardee will help you decide that for yourself.)
This recipe comes from my friend Lindsey's brand-new eCookbook Sweet Without Sugar that's currently 40% off. She's graciously agreed to share the recipe here with you. Thank you, Lindsey!
And now for the recipe! I made these the other day and the family announced they were keepers and we should make them again and again! Enjoy!
- Combine all ingredients, except fleur de sel, in the bowl of a stand mixer fitted with the paddle attachment.
- Mix until a dough forms.
- Turn out onto parchment paper and roll into a cylinder about 6 inches long.
- Wrap in the parchment and place the roll into the freezer for 15 to 20 minutes.
- Preheat the oven to 350 degrees Fahrenheit.
- Remove the dough from the freezer.
- Cut into ¼" slices.
- Lay each slice on a parchment-lined cookie sheet 1 to 2 inches apart.
- Bake 15 to 20 minutes, or until golden brown on the edges and underside.
- Remove from the oven.
- Gently transfer the hot cookies to a cooling rack.
- Cool completely before dipping in chocolate.
- Melt ½ cup stevia-sweetened chocolate chips (such as Lily's brand) over a bain marie (water bath).
- Dip each shortbread halfway in the chocolate.
- Shake or tap off excess chocolate.
- Place on parchment paper.
- Sprinkle a small pinch of fleur de sel over the chocolate.
- Allow the chocolate to harden completely in the fridge before peeling off parchment paper.
Want More Nourishing Recipes Using Erythritol?
If you're ok using sugar alcohols like erythritol in moderation (find out what it is, if it's healthy, and why you might consider it here), then you may notice it's hard to find tried-and-true nourishing dessert recipes using it.
Yes, there are lots of low-carb recipes on the Web with xylitol or erythritol, but the other ingredients are not necessarily nourishing, whole foods, or allergy-friendly. The recipes are pretty scary, actually!
Which is why I'm thrilled to introduce you to this brand-new 40% OFF eCookbook (the shortbread cookie recipe is a free release from it)…
40% OFF — Sweet Without Sugar eCookbook: A Collection Of Nourishing Allergy-Friendly Low Carb Desserts
If you want nourishing, no-sugar recipes for those special occasions and you're ok with using erythritol now and then, you've got to check out my friend Lindsey's brand-new eCookbook Sweet Without Sugar. (Lindsey is our content director here, by the way…)
The Sweet Without Sugar eCookbook contains 59 original recipes for cheesecakes, tarts, curds, pies, cakes, ice cream, brownies and more using nourishing ingredients like butter, coconut oil, eggs, gelatin, and collagen. It's high fat, high protein, low-carb, THM-friendly, Paleo or Primal, and allergy-friendly. And… it's currently on sale for 40% off!
We absolutely love these recipes. The fun part? Because we eat treats only occasionally, these 59 recipes (plus a bonus free recipe… see below) will last us for years to come! Literally! 😉
P.S. If you purchase the Sweet Without Sugar eCookbook through this link, I'll throw in a sugar-free recipe of my own — Sugar-Free REAL ice cream (pictured above). Just forward me your receipt from Lindsey and I'll reply with my recipe! (Forward to wardee at traditionalcookingschool dot com.)
What are your favorite nourishing, sugar-free desserts? Do you use sugar alcohols occasionally?
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