Chocolate-dipped shortbread cookies

Indulge in these irresistible Chocolate-Dipped Shortbread Cookies made with whole-grain wheat flour and sweetened with a touch of sugar. Perfectly crisp and buttery, each cookie is dipped in rich, melted chocolate candies for a delightful treat. Easy to make and even easier to enjoy!

  • 10 Mar 2025
  • Cook time 25 min
  • Prep time 30 min
  • 3 Servings
  • 4 Ingredients

Chocolate-dipped shortbread cookies

Chocolate-dipped shortbread cookies are a delightful treat that blend the rich flavors of coconut oil and chocolate with the buttery goodness of shortbread. Perfect for an afternoon snack or a delightful addition to your dessert table, these cookies are both easy to make and delicious to eat.

Ingredients:

1 cup whole-grain wheat flour
120g
3 tbsp sugar
36g
1/2 cup coconut oil
110g
3 oz chocolate candies
81g

Instructions:

1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Prepare the Dough:
- In a medium-sized mixing bowl, combine the whole-grain wheat flour and sugar.
- Add the coconut oil to the dry mixture. Use a fork or your hands to mix until the dough forms a crumbly texture that holds together when pressed.
3. Form the Cookies:
- Take about a tablespoon of dough at a time and shape it into small balls.
- Place the dough balls onto the prepared baking sheet, spacing them about an inch apart.
- Flatten each ball gently with the palm of your hand or the bottom of a glass to form round cookies.
4. Bake:
- Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges of the cookies are lightly golden.
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
5. Melt the Chocolate:
- While the cookies are cooling, place the chocolate candies in a microwave-safe bowl.
- Microwave the chocolate in 15-second intervals, stirring in between, until the chocolate is fully melted and smooth.
6. Dip the Cookies:
- Once the cookies are completely cool, dip each cookie halfway into the melted chocolate, allowing any excess to drip off.
- Place the dipped cookies on a sheet of parchment paper or a cooling rack to let the chocolate set. If desired, you can place them in the refrigerator to speed up the setting process.
7. Serve and Enjoy:
- Once the chocolate has fully set, your coconut oil chocolate-dipped shortbread cookies are ready to be enjoyed.
- Store any leftovers in an airtight container at room temperature for up to a week.

Tips:

- Ensure your coconut oil is in a semi-solid state for easier mixing with the flour and sugar. If it’s too liquid, consider refrigerating it for a short time before use.

- Don't overmix the dough once it comes together, as this can lead to tougher cookies.

- For an extra touch, you can sprinkle a bit of sea salt over the chocolate before it sets to enhance the flavor.

These chocolate-dipped shortbread cookies are simple yet decadent, combining the wholesome qualities of whole-grain wheat with the rich taste of chocolate and coconut oil. Whether you're making them for a special occasion or simply to satisfy your sweet tooth, these cookies are sure to be a hit.

Nutrition Facts
Serving Size120 grams
Energy
Calories 680kcal34%
Protein
Protein 7g5%
Carbohydrates
Carbohydrates 60g17%
Fiber 6g17%
Sugar 27g26%
Fat
Fat 45g54%
Saturated 36g118%
Cholesterol 1.98mg-
Vitamins
Vitamin A 0.57ug0%
Choline 20mg4%
Vitamin B1 0.21mg17%
Vitamin B2 0.07mg5%
Vitamin B3 2.43mg15%
Vitamin B6 0.12mg7%
Vitamin B9 16ug4%
Vitamin B12 0.07ug3%
Vitamin C 0.00mg0%
Vitamin E 0.48mg3%
Vitamin K 3.25ug3%
Minerals
Calcium, Ca 33mg2%
Copper, Cu 0.49mg54%
Iron, Fe 3.87mg35%
Magnesium, Mg 100mg23%
Phosphorus, P 200mg16%
Potassium, K 310mg9%
Selenium, Se 11ug19%
Sodium, Na 8mg1%
Zinc, Zn 1.90mg17%
Water
Water 4.07g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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