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A close up of an almond flour shortbread cookie that was dipped in chocolate and sprinkled with coarse salt.
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Chocolate-Dipped Almond Flour Shortbread Cookies

These lower-sugar almond flour shortbread cookies are sweet and buttery, dipped in rich dark chocolate.
Course Dessert
Cuisine American
Keyword almond flour shortbread cookies, lower sugar
Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings 15 cookies
Calories 167kcal
Author Snacking in Sneakers

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 analysis (approximate per cookie): 167 calories, 16 g fat, 6 g saturated fat, 75 mg sodium, 13 g carbohydrate, 2.5 g fiber, 4.5 g sugar, 4 g added sugar, 3 g protein, Vitamin D: 0%, Calcium: 3%, Iron: 2%, Potassium: 4%

Nutrition

Calories: 167kcal