Break out your baking supplies and make these chocolate-dipped almond flour shortbread cookies. This balanced treat is sure to satisfy your sweet tooth this holiday season! With a dip of rich dark chocolate, they feel decadent while having less sugar than a traditional chocolate dipped cookie. Simple to make and gluten-free!
Ingredients
Here’s a photo of all the ingredients you’ll need (yes, only eight ingredients – two of which are salt!). You’ll also find selected ingredient notes below:
- Almond flour – You’re probably familiar with almond flour, but just in case you haven’t used it before – it’s essentially just ground up almonds! I use superfine and blanched almond flour. Superfine means that the flour is ground into a fine texture that’s good for baking, and blanched means the skins from the almonds were removed prior to grinding.
- Allulose – This is a rare sugar that is found naturally in raisins, figs, wheat and other products. Manufacturers can isolate it and produce it as a sugar substitute, which is what I’ve used in this cookie recipe. I love it because it tastes sweet but research suggests it provides very few calories and doesn’t affect blood sugar. I used NOW Food’s allulose (disclosure – client). However, you can easily sub with granulated sugar if you don’t have allulose or don’t want to use it.
- Chocolate – This is melted and used to dip the cookies. I like dark or semisweet chocolate for this recipe. However, if you’d like to reduce the sugar further in this recipe, you can use stevia-sweetened chocolate like Lily’s instead.
Instructions
You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips.
Start by creaming together the butter and allulose. You want it to be light and fluffy, like this:
Mix in the vanilla and almond extracts.
Add the almond flour and table salt, and stir until combined. Note that you’re just adding the table salt at this time, not the coarse salt – the later will be used for sprinkling on later.
Roll the dough into tablespoon sized balls, then press them between the palm of your hand into a little disc, about ½-inch thick. These cookies don’t rise or spread, so you want to shape them as you’d hope the final cookie will look.
Place those on a parchment lined baking sheet and pop ‘em in a 350 degree oven for about 9-12 minutes. You want the edges and bottoms to be turning a light golden brown color. It’s a careful balance — if you don’t bake them long enough, the cookies may be too soft and crumble when you dip them in chocolate. If you bake too long, then can overbake on the bottom. Just be sure to keep an eye on ’em and pull at the right time! 🙂
Remove and let cool completely on the pan. This is important – if you try to dip the cookies in chocolate while they’re still warm, they can crumble.
Once cool, melt the chocolate using the microwave. The key is to do this in short intervals to avoid burning the chocolate. Use 30-second intervals, and stir between each one. It should only take 2-3 intervals to fully melt the chocolate.
Dip each cookie in, coating half the cookie, then place back on the parchment paper. Sprinkle with sea salt.
Let the chocolate harden – either at room temperature which will take about 30 minutes, or in the fridge which will take about 10 minutes.
Now dig in and enjoy!
Recipe FAQ
Here are some common questions that may come up as you’re preparing this recipe:
Store in an airtight container or ziptop bag at room temperature for up to 3 days. Keep in mind that almond flour cookies tend to absorb moisture, so they are better stored in the fridge or freezer for longer storage.
This recipe is designed for almond flour. It has a different absorbency and texture than white flour or other flours (like coconut flour), so it’s not recommended to substitute for any other type of flour.
Yes. Prepare as directed, then transfer to a ziptop bag or airtight container once cookies and chocolate are completely cool. Freeze and use within 3 months for best quality. When ready to enjoy, let thaw at room temperature.
Why You’ll Love This Recipe
This is sure to be a winner…
- Made with minimal ingredients
- Only 4 grams of added sugar per cookie
- 2.5 grams of fiber per cookie
- 3 grams of protein per cookie
- Gluten free option for you or guests with celiac or intolerances
- Coarse salt sprinkled on chocolate is heavenly!
More Sweet Treats
If you’re looking for more sweet treats with a nutritious spin, be sure to give one of these recipes a try:
- Chocolate peanut butter protein whoopie pies
- Cottage cheese cookie dough
- Chocolate covered prunes
- Air fryer caramelized peaches
I hope you enjoy this recipe! If you get a chance to try it, feel free to leave a recipe rating or comment below.
Chocolate-Dipped Almond Flour Shortbread Cookies
Ingredients
- 6 tbsp butter, softened
- ⅓ cup allulose (or granulated sugar)
- ½ tsp vanilla extract
- ½ tsp almond extract
- 2 cups almond flour (recommend superfine blanched)
- ⅛ tsp table salt
- ¾ cup dark or semisweet chocolate chips
- ¼ tsp coarse kosher salt or sea salt
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a mixing bowl, cream together the butter and allulose until light and fluffy.
- Add the vanilla extract and almond extract and mix well.
- Add the almond flour and ⅛ teaspoon of table salt. Stir until well combined.
- Portion the dough into tablespoon-sized balls, pressing them between your palms into a flat disc, about ½-inch thick (these cookies don’t rise or spread, so you’ll want to shape them before baking). Place them on the parchment-lined baking sheet.
- Bake the cookies at 350 degrees on the center rack for 9-12 minutes, until they start turning a golden-brown color around the edges. Let cool completely on the pan.
- When the cookies are cool, melt the chocolate. Place the chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each one (it should only take 2-3 intervals to fully melt the chocolate).
- Dip the cookies halfway into the chocolate, then place back on the parchment lined baking sheet. Sprinkle with the coarse salt.
- Let the cookies sit at room temperature until the chocolate hardens, about 30 minutes (or place in the refrigerator; the chocolate will harden in about 10 minutes). Enjoy!
Notes
- You want the cookies to be turning golden brown on the bottom/edges before pulling them from the oven. If you pull them too early, the cookies can end up too soft and may crumble as you’re dipping them in the chocolate.
- If you would like to reduce the added sugar content further, feel free to use a sugar-free chocolate for dipping.
- The nutrition analysis below assumes use of allulose; using granulated sugar will change the nutrition facts.
Nutrition
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