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Chocolate Pecan Shortbread Cookies (gluten free) -- www.savorylotus.com

Chocolate Pecan Shortbread Cookies (gluten free)

  • Author: Katja from Savory Lotus
  • Yield: 48 cookies 1x

Scale

Ingredients

  • 2 cups blanched almond flour (I use THIS very finely ground brand)
  • 1/4 cup arrowroot flour (like this)
  • 1/3 cup cacao powder OR cocoa powder (like this)
  • 1/2 cup unsalted butter (one stick) – cold and chopped into several pieces
  • 1/3 cup maple syrup (like this)
  • 1 tsp vanilla extract (like this)
  • 1/4 tsp salt (omit if using salted butter)
  • 1 cup toasted pecans – roughly chopped **

FOR DIPPING CHOCOLATE

  • 1/2 cup chocolate chips OR finely chopped dark chocolate (I use THIS dairy and soy free brand)
  • 1 tsp coconut oil
  • pinch of salt

Instructions

  1. Combine almond flour, arrowroot, and cacao powder.  Mix well and set aside.
  2. In food processor, combine butter, maple syrup, and salt and process until creamy smooth.
  3. Add almond flour mixture one cup at a time and pulse into wet mixture until dough is well combined but not yet forming a ball of dough. Scrape sides and add chopped pecans. Pulse a couple of times to incorporate. Do not over-process as this makes pecan pieces disappear and makes dough too soft to handle.
  4. Scrape dough onto center of a large piece of parchment paper. Fold parchment paper over the dough and using your hands, form into a log about 2-3 inches in diameter. Place roll (still in parchment paper) into freezer to firm up – at least an hour. ***
  5. Preheat oven to 350’F. Line baking sheet with parchment paper.
  6. Remove dough from freezer and slice into 1/8 to 1/4 inch rounds. Bake for 12-15 minutes, until firm on edges. Watch carefully as these cookies will brown very quickly towards the end.
  7. Cool completely before dipping.
  8. TO PREPARE DIPPING CHOCOLATE: after cookies have cooled, melt chocolate, coconut oil, and salt in a double boiler. Stir, stir, stir until completely smooth. Remove from heat. Dip each cookie into melted chocolate, gently shake off excess, and place onto parchment paper to solidify. (this recipe makes enough to dip about half of the cookies- 2 dozen)

Notes

* I prefer to use raw cacao powder for the higher nutritional content.  Regular unsweetened cocoa powder will work as well.

** Toasting the pecan beforehand will bring out their flavor a bit.  Totally optional, but worth it.  Simply dry toast pecans in a hot skillet until fragrant.  Be careful not to burn them.

*** Cookie rolls are notorious for getting on one side while cooling in freezer.  I’m not a stickler for perfectly round cookies, but I’ve heard that cutting a paper towel roll open lengthwise and placing your cookie roll inside helps keep the round shape.  I didn’t have any paper towels around so didn’t get a chance to try it.