Chocolate Chip Shortbread

Name: Chocolate Chip Shortbread
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

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

parchment

baking sheet

mixer

spatula

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

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

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

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

Stir in the chocolate chips with a wooden spoon.

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.

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

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.