Ginger Shortbread Cookies
Ingredients
The cookie dough
-
1½
cups
blanched almond flour
-
¼
teaspoon
celtic sea salt
-
¼
teaspoon
baking soda
-
1
tablespoon
ground ginger
-
2
tablespoons
palm shortening
-
3
tablespoons
honey
The chocolate coating
-
2
ounces
chocolate chips
-
1
package
gluten-free sprinkles
Instructions
- Combine almond flour and salt in a food processor.
- Pulse in baking soda and ginger.
- Add shortening and honey, pulse until dough forms.
- Scoop batter onto a parchment-lined baking sheet and flatten.
- Cut out circles with a 2-inch cookie cutter.
- Bake at 350°F for 7-10 minutes until golden brown.
- Let cool on the baking sheet.
- Melt chocolate over low heat.
- Dip each cookie halfway into the chocolate and let excess drip off.
- Cover with sprinkles if desired and let chocolate harden.
Nutrition Facts (estimated)
Servings
12
Calories
150
Total fat
8g
Total carbohydrates
18g
Total protein
2g
Sodium
50mg
Cholesterol
0mg
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