Gluten Free Dark Chocolate Dipped Matcha Shortbread Cookies

 

These Dark Chocolate Dipped Matcha Shortbread Cookies are easy to make and perfectly soft, plus they are Gluten-Free! Here is how to make these yummy matcha cookies:

For the cookies:

• 2 cups blanched almond flour
• 5 tbs gluten free all purpose flour
• ¼ tsp pink sea salt
• 2 tsp matcha powder 
• ½ cup unsalted grass fed butter, softened 
• 3 tbs raw honey 

 

For the dipping chocolate:

• 1 bar of Classic Blackout Bar 
• ½ tsp coconut oil

Directions:

1. Whisk together the almond flour, gluten free flour, sea salt, and matcha powder in a bowl.
2. In a separate small bowl, use a hand mixer or fork to cream together the softened butter and honey.
3. Gently mix the dry ingredients into the butter and honey mixture until a crumbly, soft dough forms.
4. Using your hands, gently form a ball with the dough, and place into the fridge. Chill until the dough is firm, at least 1 hour. 
5. Preheat the oven to 325ºF and line a baking sheet with parchment paper. Place the ball of dough on a surface lightly sprinkled with gluten free flour. Using a rolling pin, roll the dough out to around ¼-inch thickness.
6. Cut the cookies out with a cookie cutter (tip- use a small mason jar lid if you don't have a cookie cutter). Re-roll dough scraps to ¼-inch thickness and cut out additional cookies.
7. Carefully transfer the cookies to the parchment-lined baking sheet, about 1 inch apart.  
8. Bake for 12-15 minutes until slightly golden brown on the edges. They will puff up just a little in the middle.
9. Allow the cookies to cool completely before dipping in chocolate. 
10. Melt your chocolate and coconut oil together in a small saucepan on simmer. Remove from the pan immediately once melted. Add to a small container that is deep enough for the cookies to dip half way. 
11. Dip each cookie into the melted chocolate and transfer back to the parchment to cool. Let the chocolate cool completely - this will keep it from sticking to the parchment. Feel free to do a double layer if you like a thicker layer of chocolate. Once cooled, store in an air-tight container in the fridge.