Paleo Chocolate Chunk Shortbread Cookies [with homemade honey sweetened chocolate chunks]

Paleo Chocolate Chunk Shortbread Cookies [with homemade honey sweetened chocolate chunks] might be just the dessert you are searching for. This recipe serves 12 and costs 75 cents per serving. One portion of this dish contains around 4g of protein, 13g of fat, and a total of 180 calories. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. A mixture of coconut oil, honey, vanillan extract, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 45 minutes. This recipe from The Healthy Foodie has 1465 fans. All things considered, we decided this recipe deserves a spoonacular score of 8%. This score is very bad (but still fixable). Similar recipes include Chocolate Chunk Shortbread Cookies, The Best Paleo Chocolate Chunk Cookies + video, and Paleo Cherry Almond Chocolate Chunk Cookies.

Servings: 12

 

Ingredients:

Equipment:

Cooking instruction summary:

Start by melting the cacao paste in the microwave. Chocolate is very fragile and burns very easily, so you want to be extra careful when you do that. First, make sure that your chocolate is very finely and evenly chopped (the finer it is, the quicker it will melt) and place it in a microwave safe bowl (glass preferred). Then, place it in the microwave on high but make sure that you check on it and stir well every 20 seconds or so, until it’s completely melted. This is very important as you do not want to burn your chocolate, and that can happen very quickly in a microwave. Chocolate will fully melt long before it gets truly hot, so do check on it often, and STIR! When the chocolate is fully melted, add the salt and honey and stir delicately until smooth. Transfer the chocolate to some kind of mold (use candy molds or small paper cups) and place it in the fridge to set. Once it’s completely set, simply cut it into chunks. Over a large mixing bowl, sift the almond, coconut and arrowroot flours together with salt and baking soda. Set aside. In the bowl of your food processor, cream the lard, honey and vanilla extract.Add the dry ingredients and process on pulse until the ingredients are well combined and resemble very coarse sand. Pulse in the coconut oil, one tablespoon at a time, until the dough just barely comes together. Transfer this batter to mixing bowl, add chocolate chunks and knead delicately until a soft dough forms.Turn that dough over onto a piece of plastic wrap, form it into a 10-12 inch long cylinder and refrigerate until firm, at least 4 hours, or better yet, overnight.Preheat oven to 375oFTake the cylinder out of the fridge and cut it into 12 to 18 roughly ¾” thick cookies. Don’t worry if the cookies crumble and break up a little bit, just press the pieces back together. In fact, this will only result in a nicer, more rustic looking cookie. Place on a baking sheet that’s been lined with parchment paper and bake for 6-8 minutes, until the cookies take a nice golden coloration. Let cookies cool on the baking sheet for 2-3 minutes, then remove them to a cooling rack and let cool completely…If you can!

 

Step by step:

1. Start by melting the cacao paste in the microwave. Chocolate is very fragile and burns very easily, so you want to be extra careful when you do that. First, make sure that your chocolate is very finely and evenly chopped (the finer it is, the quicker it will melt) and place it in a microwave safe bowl (glass preferred). Then, place it in the microwave on high but make sure that you check on it and stir well every 20 seconds or so, until it’s completely melted. This is very important as you do not want to burn your chocolate, and that can happen very quickly in a microwave. Chocolate will fully melt long before it gets truly hot, so do check on it often, and STIR! When the chocolate is fully melted, add the salt and honey and stir delicately until smooth.

2. Transfer the chocolate to some kind of mold (use candy molds or small paper cups) and place it in the fridge to set. Once it’s completely set, simply cut it into chunks. Over a large mixing bowl, sift the almond, coconut and arrowroot flours together with salt and baking soda. Set aside. In the bowl of your food processor, cream the lard, honey and vanilla extract.

3. Add the dry ingredients and process on pulse until the ingredients are well combined and resemble very coarse sand. Pulse in the coconut oil, one tablespoon at a time, until the dough just barely comes together.

4. Transfer this batter to mixing bowl, add chocolate chunks and knead delicately until a soft dough forms.Turn that dough over onto a piece of plastic wrap, form it into a 10-12 inch long cylinder and refrigerate until firm, at least 4 hours, or better yet, overnight.Preheat oven to 375oFTake the cylinder out of the fridge and cut it into 12 to 18 roughly ¾” thick cookies. Don’t worry if the cookies crumble and break up a little bit, just press the pieces back together. In fact, this will only result in a nicer, more rustic looking cookie.

5. Place on a baking sheet that’s been lined with parchment paper and bake for 6-8 minutes, until the cookies take a nice golden coloration.

6. Let cookies cool on the baking sheet for 2-3 minutes, then remove them to a cooling rack and let cool completely…If you can!

Nutrition Information:

covered percent of daily need