Coconut oil chocolate-dipped shortbread cookies
Indulge in these irresistible Coconut Oil 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!
- 04 May 2024
- Cook time 25 min
- Prep time 30 min
- 3 Servings
- 4 Ingredients
Coconut oil 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:
Instructions:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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 coconut oil 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 Size | 120 grams |
| Energy | |
| Calories 680kcal | 27% |
| Protein | |
| Protein 7g | 5% |
| Carbohydrates | |
| Carbohydrates 60g | 17% |
| Fiber 6g | 17% |
| Sugar 27g | 26% |
| Fat | |
| Fat 45g | 54% |
| Saturated 36g | 118% |
| Cholesterol 1.98mg | - |
| Vitamins | |
| Vitamin A 0.57ug | 0% |
| Choline 20mg | 4% |
| Vitamin B1 0.21mg | 17% |
| Vitamin B2 0.07mg | 5% |
| Vitamin B3 2.43mg | 15% |
| Vitamin B6 0.12mg | 7% |
| Vitamin B9 16ug | 4% |
| Vitamin B12 0.07ug | 3% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 0.48mg | 3% |
| Vitamin K 3.25ug | 3% |
| Minerals | |
| Calcium, Ca 33mg | 2% |
| Copper, Cu 0.49mg | 0% |
| Iron, Fe 3.87mg | 35% |
| Magnesium, Mg 100mg | 23% |
| Phosphorus, P 200mg | 16% |
| Potassium, K 310mg | 9% |
| Selenium, Se 11ug | 19% |
| Sodium, Na 8mg | 1% |
| Zinc, Zn 1.90mg | 17% |
| Water | |
| Water 4.07g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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