Buttery, crisp and intensely chocolatey! These totally flakey gluten-free and keto chocolate shortbread cookies are the real deal… at just 1g net …
- 1/2 cup (1/4 lb.) butter or margarine, softened
2 cups almond meal or almond flour (both will work, although almond flour makes a stickier cookie that’s harder to work with)
6 T Stevia-in-the-Raw Granulated Sweetener (or sweetener of your choice)
2 T brown sugar (or use 2 T more Splenda or Stevia for completely sugar-free cookies)
1/2 tsp. salt (or less if you use salted butter)
1 tsp. vanilla
3 T unsweetened cocoa powder
- Preheat oven to 300F/150C. Put butter or margarine in a plastic bowl and let soften, or microwave for a few minutes on lowest power, then when it’s soft, cut into pieces.
- Add almond meal, Splenda or Stevia granulated sweetener, brown sugar (if using), salt, and vanilla and use stand mixer or electric hand mixer to beat until well combined. (This took much longer to combine with the almond flour than it did with the almond meal.)
- When ingredients are combined, add the cocoa powder and mix again until it’s evenly mixed into the batter.
- When it comes together it will all stick to the beaters.
- Turn on high and let the dough spin off the beaters. (I put the bowl in the sink when I did this!)
- Put a piece of parchment paper on a baking sheet.
- Scoop out less than one tablespoon of dough at a time and roll into balls, arranging on parchment and spacing them far enough apart that you can smash down the cookies. (They don’t spread out much when they’re baking.) Smash down with a fork so they’re about 1/4 inch thick.
- Bake for 40 minutes, then remove cookies, let them cool on the baking sheet a few minutes, then slide the parchment off onto a cooling rack and let cool about 20 minutes more; 30 minutes total cooling. (I did cook them that long, in the center of the oven, but some commenters have reported their cookies were too dark, so I would start checking about 30 minutes and remove them when they seem done!)
- Cookies will last for several days in a plastic container with a lid if you can manage to keep from eating them sooner than that. (I’m sure they could last even longer in the fridge, but I didn’t refrigerate them.)