Shortbread Cookies with Chocolate Chips (Almond Flour)

almondflourshortbreadchocolatechip If you need a gluten-free and grain-free treat this Christmas, these Almond Flour Shortbread Cookies are the perfect place to start. They’re simple to make, filled with classic flavours and can be festive too.

6 Tbsp. butter, softened
¼ cup Monk Fruit Sweetener with Erythritol (Powdered)
½ tsp. pure vanilla extract
½ tsp. pure almond extract (optional)
1 egg white
2 cups blanched superfine almond flour
⅓ cup mini chocolate chips, or regular chocolate chips, chopped up

Optional:
melted chocolate, for dipping, or to drizzle

To a large mixing bowl, add your butter and sugar and beat together with a mixer till creamy. Add your vanilla extract, almond extract, and egg white and briefly blend till just incorporated. Add your almond four and mix together till well combined. Add your chocolate chips and fold them in.

Place a piece of saran wrap on your counter (at least a foot long). Place your cookie dough in the middle of the saran wrap and use your hands to gently push it into a log (about 2½-3" wide). Wrap your cookie dough log in the saran wrap and place in the fridge to chill for at least 2 hours.

After two hours, preheat your oven to 350°F (180°C/160°C fan, Gas Mark 4) and line a pan with parchment paper.

Remove your cookie dough log from the fridge and using a sharp knife slice each cookie (~ ⅓-½" thick). Bake in the oven for 14-16 minutes, or till the edges are golden.

Let cool entirely. Drizzle with extra chocolate, or dip in extra chocolate if you prefer.

Cook's Notes:

Stored in an airtight container at room temperature these cookies last about 4-5 days.
Drizzling Chocolate: To drizzle extra chocolate across the top, melt ~ ¼ cup of your favourite chocolate chips. Drizzle using a spoon, piping bag, or ziploc bag with a bit of the end trimmed off.
To dip in extra chocolate: melt about ½-¾ cups of your favourite chocolate chips in a tall and thin bowl (I like to use my pyrex). Dip half of your cookie in and place on parchment paper.
After either dipping or drizzling, you can top your cookies with crushed candy canes, sprinkles, nuts, toffee bits, etc. Get creative.
You could dip your cookies in white chocolate and top them with crushed candy canes. Dark chocolate and crushed peanuts. White chocolate and festive Christmas sprinkles.