Chocolate-Dipped Shortbread Cookies

Total Time: 2 hours
Serves: 16

Ingredients:

• 1/2 cup Nutiva Organic Coconut Oil with Buttery Flavor
• 4 Tbsp. maple syrup
• 1 Tbsp. + 1 tsp. Nutiva Coconut Sugar
• 1/4 tsp. vanilla extract
• 1/8 tsp. real salt
• 2-1/4 cups King Arthur Gluten-Free Flour
• 1 Hu Dark Chocolate Bar

Instructions:

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a mixing bowl, whip buttery coconut oil on high until creamy and smooth.
3. Add maple syrup, real salt, coconut sugar, and vanilla; whip until smooth. Using a wooden spoon, fold in flour.
4. Shape dough into a ball, then flatten into a disk. If desired, use cookie cutters to cut out cookies. Arrange on baking sheet.
5. Bake for 13 to 15 minutes. Remove and let cool. Refrigerate cookies for one hour.
6. In a saucepan over low heat, melt chocolate. Dip cookies into chocolate. Arrange on a baking tray.
7. Refrigerate to set the chocolate.

This recipe was originally published on my Vitacost blog. Check out more recipes here.
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