These 3 ingredient shortbread cookies covered in dairy free dark chocolate and Valentine’s themed sprinkles are the perfect way to celebrate February 14th. They take less than 10 minutes to prep and are ready in under 30 minutes. They are vegan, gluten free, and will put a smile on anyone’s face!
To make this recipe, you will need:
- Almond Flour: this is a lighter flour I love to use in baking recipes!
- Maple Syrup: this gives the sugar cookie the sweetness and is a great not refined sugar option
- Coconut Oil: you will want to make sure you melt this in the microwave before adding to the recipe
- Chocolate Chips: I always use Hu Gems, they are clean and delicious
- Sprinkles
Tips:
- Storing your dough in the refrigerator allows it to harden a bit and makes it easier to roll into cookies
- You don’t need to have a cookie cutter to make these cookies and in fact you can use any shape. If you don’t have any cookie cutter, just roll 2 tbsp balls of dough and flatten them with your hand to about 1 inch thick
- Sprinkles are optional, many are filled with artificial dyes and sugar
- Can substitute flaky sea salt for sprinkles
How to Store:
In a sealed airtight container in the refrigerator for 3 days so the chocolate doesn’t melt!
Other cookies to try:
4 Ingredient Peanut Butter Cookies
Chocolate Shortbread Heart Cookies
Cooking & Baking Supplies
- Baking Tray
- Parchment Paper
Ingredients
- 2 cups almond flour
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1/2 cup chocolate chips, melted
- sprinkles (optional)
Instructions
- Preheat the oven to 350 degrees.
- In a medium bowl, mix together almond flour, maple syrup, and melted coconut oil. Mix it until a dough forms.
- Place the dough in the fridge for 10 minutes.
- While dough is in the fridge, line a baking tray with parchment paper.
- Remove the dough from the refrigerator and roll the dough into a ball. Flatten out the dough with your hands on a baking tray with parchment paper and use a cookie cutter to create cookie shapes and put these on the baking tray.
- Cook the cookies for 14 minutes (until the base of the cookie starts to brown). Remove the cookies from the oven and let them cool.
- Melt chocolate in the microwave in a deep bowl that you can use to easily dip the cookies. Start with 30 seconds, mix chocolate, then another 30 seconds and continue until chocolate is fully melted.
- Dip the top side of the cookie into the melted chocolate and place back on the baking tray and immediately top with sprinkles while the chocolate is still wet.
- Place the cookies in the fridge for 15-20 minutes to let the chocolate set and then ENJOY!
Did you make this recipe?Tag @girlswhoeat!
