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When you're on a healing or weight loss journey, it's very important emotionally to have sweet treats. These Chocolate-Dipped Shortbread Cookies fit the bill! They're allergy-friendly, grain-free, gluten-free, low-carb, and THM:S! | TraditionalCookingSchool.com

Sugar-Free Chocolate-Dipped Shortbread Cookies

Delicious, beautiful, and guilt free! {THM:S, grain-free, & low-carb!}

Course Dessert
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 10 to 12 cookies
Author Lindsey Dietz

Ingredients

Instructions

  1. Combine all ingredients, except fleur de sel, in the bowl of a stand mixer fitted with the paddle attachment.
  2. Mix until a dough forms.
  3. Turn out onto parchment paper and roll into a cylinder about 6 inches long.
  4. Wrap in the parchment and place the roll into the freezer for 15 to 20 minutes.
  5. Preheat the oven to 350 degrees Fahrenheit.
  6. Remove the dough from the freezer.
  7. Cut into 1/4" slices.
  8. Lay each slice on a parchment-lined cookie sheet 1 to 2 inches apart.
  9. Bake 15 to 20 minutes, or until golden brown on the edges and underside.
  10. Remove from the oven.
  11. Gently transfer the hot cookies to a cooling rack.
  12. Cool completely before dipping in chocolate.
  13. Melt 1/2 cup stevia-sweetened chocolate chips (such as Trim Healthy Mama brand) over a bain marie (water bath).
  14. Dip each shortbread halfway in the chocolate.
  15. Shake or tap off excess chocolate.
  16. Place on parchment paper.
  17. Sprinkle a small pinch of fleur de sel over the chocolate.
  18. Allow the chocolate to harden completely in the fridge before peeling off parchment paper.
  19. Enjoy!