8 Days of Recipes. Day 4: Dark Chocolate Shortbread with Macadamias and Coconut

Christmas cookies are tradition this time of the year.  Although it is fine to indulge a little, those with food allergies or health conditions may not be able to enjoy traditional treats, which is where gluten free and healthy sweetened cookies come in.  The recipe I am sharing with you today covers both.  These Chocolate Shortbread Cookies are delicious, and you would never be able to tell they are gluten free and non dairy.  Not only that, I use coconut sugar in this recipe because it is low glycemic; meaning it is less likely to spike blood sugar levels.  If you don’t like macadamia nuts and coconut, feel free to swap out for things like cranberries or another type of nut.

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 12 servings | Prep Time: 15 minutes | Cook Time: 15 minutes | Ready in: 30 minutes

Ingredients

• 1 1/4 cups Bob's Red Mill Gluten Free All Purpose Flour
• 1/3 cup unsweetened cocoa powder
• 1 tsp ground cardamom
• 3/4 cup finely shredded unsweetened coconut, toasted
• 1/2 tsp baking soda
• 1 stick plus 3 Tbsp Earth Balance Buttery Spread
• 2/3 cup plus 1/4 cup coconut sugar
• 1 Tbsp vanilla extract
• 1 Tbsp grated orange zest
• 1 tsp sea salt
• 1/2 cup chopped macadamias, toasted
• Turbinado sugar or additional coconut sugar for topping

Instructions

Preheat oven to 325 degrees. In a small bowl, whisk together flour, cocoa powder, cardamom, coconut, and baking soda. In a large bowl, beat together butter, sugar, vanilla, orange zest, and fleur de sel until light and fluffy. Mix in dry ingredients until well combined, and then the nuts until well incorporated. Turn out into a 10 inch tart pan with removable bottom, and press firmly into the bottom to the sides, and flat. Score the dough into 12 triangles, sprinkle with turbinado sugar (press in) and bake in the oven for 12-15 minutes until set. When done baking, score again, and cool on a wire rack completely before unmolding.