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Chocolate Chip Shortbread

A rich and decadent shortbread treat.

Ingredients & Directions

Ingredients

  • 1⁄2 cup
    coconut oil at room temperature
  • 15 drops
    liquid vanilla stevia (or 1/4 tsp dry stevia)
  • 1 tsp
    vanilla extract
  • 3 tbsps
    unsweetened nondairy milk
  • 1 cup
    unbleached flour (can sub whole wheat pastry flour)
  • 1⁄4 tsp
    salt
  • 1⁄2 cup
    LILY'S 55% Dark Baking Chips

Directions

Equipment Needed 
oven oven
 parchment parchment
 baking sheet baking sheet
 mixer mixer
 spatula spatula
1

Preheat the oven to 350 degrees and prepare a baking sheet by spraying with oil or covering with parchment.

2

Add the coconut oil, stevia, vanilla and nondairy milk to a mixer and beat until smooth.

3

Mix the flour and salt together in a separate bowl. Then add to the mixer and mix until combined.

4

The dough will be a little crumbly but should hold together if you roll a 1 tbsp piece with your hand.

5

Stir in the chocolate chips with a wooden spoon.

6

Take 1 tbsp of the dough and roll into a compact ball, move to the baking pan and flatten with your hand or the back of a spatula.

7

Use your hands to smooth out the rough edges. Repeat for each cookie.

8

Cook for 10 minutes, flip over one of the cookies to see if the bottom has turned brown. If they aren't put back into the oven for 3 more minutes.

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