cookie - Grain-Free Shortbread Drizzled with Chocolate

By tinathorn

Ingredients

• 1 1/4 cup almond flour (where to buy almond flour)
• 3/4 cup coconut flour (where to buy coconut flour)
• 2 tsp sea salt + extra for sprinkling on top (where to buy)
• 3 Tbsp honey (where to buy raw honey)
• 1/2 tsp vanilla (where to buy vanilla)
• 4 Tbsp ghee or butter in cold chunks (how to make ghee) (Where to buy ghee)
• Coconut oil for greasing the pan (where to buy coconut oil)
• Ingredients for the Topping Melt 3 – 4 ounces of your favorite chocolate (I like this one) (this one is made with honey not sugar) on low in a small pot

Details

Servings 1
Adapted from realfoodforager.com

Preparation

Step 1

In a bowl mix all the dry ingredients with a fork
Place half of the pieces of ghee or butter along with all the honey and mix with your hands
The technique should be a kneading technique where you are breaking up the pieces of ghee or butter into smaller bits and mixing
Add the vanilla here
The goal is to have pea sized pieces of ghee or butter in the dough; add more ghee or butter and continue to knead the dough to get a pliable consistency
Prepare the pan by thoroughly coating with coconut oil (really well or it will stick)
Place the dough into the pan and pack the dough evenly into the pan with your hands
Use the salt shaker and sprinkle the top with as much salt as you like (we like ours salty)
Bake at 300 degrees F for 25 minutes — check and add a few more minutes (6 – 10) until the edges start to brown
While still warm use a pizza wheel or a knife cut the squares around 3/4″ (or however large you like)
Let cool in pan
Instructions for topping
Drizzle the chocolate over the square and let set in the refrigerator for one hour before serving