Chocolate Chip Shortbread
A rich and decadent shortbread treat.
Ingredients & Directions
Ingredients
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1⁄2 cupcoconut oil at room temperature
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15 dropsliquid vanilla stevia (or 1/4 tsp dry stevia)
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1 tspvanilla extract
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3 tbspsunsweetened nondairy milk
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1 cupunbleached flour (can sub whole wheat pastry flour)
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1⁄4 tspsalt
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1⁄2 cupLILY'S 55% Dark Baking Chips
Directions
Equipment Needed
oven
parchment
baking sheet
mixer
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.