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!
Cook time 25 min
Prep time 30 min
Ingredients:
1 cup whole-grain wheat flour3 tbsp sugar
1/2 cup coconut oil
3 oz chocolate candies
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.
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 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 per serving
3 ServingsCalories 680kcal
Protein 7g
Carbohydrates 60g
Fiber 6g
Sugar 27g
Fat 45g
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