Chocolate Dipped Almond Shortbread Cookies

Prep Time 15

Cook Time 12

Servings small cookies

6 tbsp butter
¼ cup coconut sugar
1 tsp vanilla extract
2 cups almond flour
½ tsp kosher salt
½ cup dark chocolate chips, chunks, or use a chopped dark chocolate bar, melted
Flaky salt (optional)
Toppings: ~ chopped pistachios, chopped dried cranberries, crushed candy cane, sprinkles, etc…

Preheat oven to 350F. Line a baking sheet with parchment paper.
In a medium microwavable bowl, melt the butter. Add coconut sugar and vanilla and stir to combine. Add the almond flour and salt and mix until a uniform dough forms (use your hands!). It will be a bit crumbly, but you should be able to form it into a log (in the next step). If it seems too crumbly, add a splash of milk.
Transfer the dough to a sheet of parchment paper or plastic wrap and shape it into a 2-inch diameter log. It may be a bit crumbly, but it should come together to form a log. Make sure to make it nice and compact! You can use the parchment paper/plastic to help shape it (see video). Wrap tightly in the parchment or plastic and transfer to the freezer for at least 1 hour or fridge for 4 hours to chill.
Once chilled, remove the wrapping and use a sharp knife to slice into ½-inch thick rounds. Transfer to the baking sheet and bake for about 12 minutes, or until golden on the bottoms and edges (if baking from frozen, it will take closer to 16-20 minutes). Let cool completely!
Once cooled, dip half of each cookie in the melted chocolate. Place onto a parchment lined baking sheet or plate and repeat with remaining cookies. Sprinkle with your desired toppings and flaky salt (if using). Transfer to the fridge or freezer to let the chocolate solidify.

Substitutions:

Store leftovers in an airtight container at room temperature for 10 days, in the fridge for up to 2 weeks, or freeze for up to 3 months.