If you are looking for the perfect chocolatey bite you've come to the right place. These Chocolate Chip Shortbread Cookies are great with a cup of coffee or dunked into a big ole glass of milk. Give this chocolate chip shortbread recipe a try today, you won't be disappointed.
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The cookies just keep on coming! This is the time of year I eat cookies for breakfast more days than not.
I can't believe I just admitted that.
Anyway, these are fabulous. They are so easy and are right in between a traditional chocolate chip cookie and a traditional shortbread. A perfect combination in my opinion. The chocolate dip just adds to the flavor and makes them look a little bit fancy.
If you follow me on Instagram you may have seen this status. Yes, I really forgot to add the sweetener to the first batch. Thankfully I realized before I baked them. All that finger-licking comes in handy.
If you are following dietary needs and need a low carb, grain-free or sugar-free option, these chocolate chip shortbread cookies are the way to go. You get that shortbread flavor with bits of chocolate chips in each bite, that feels like such a reward. You can't tell they are a healthier version than other shortbread cookies, which is a nice plus.
How to get perfect round cookies
I use a cookie scoop
so that I can aim to get the same size of cookies in every batch. Not because I have to have the same size cookies for OCD reasons, but because when your cookies are the same size, they cook more evenly. You don't run into over-cooked cookies and under-cooked. It helps give you perfect cookies across the cookie sheet, which is awesome!
Chocolate Dipped Cookies
For dipping your cookies I find that dipping just half the cookie gives you that perfect amount of sweetness in the cookie. Plus it offers a stunning presentation. Sometimes if I am feeling festive, I have even topped it with a few sprinkles to fit the season or holiday we are in. I find little kids love the pop of color!
How To Make Low Carb Chocolate Chip Shortbread Cookies
These cookies are one of the quickest to make. Just around 15 minutes prep you have fresh homemade cookies in around 30 minutes. I love using my homemade sweetener as I find it adds the right amount of sweet to the cookies, but you can always use Trim Healthy Mama Gentle Sweet if you prefer. Having sugar free chocolate chips is also a great way to ensure you are making low carb cookies that everyone can enjoy. Gluten-free and low carb chocolate chip shortbread cookies that taste so sinfully good, no one has to know.
For another take on this recipe try my Keto Almond Shortbread Cookies! These delicious cookies are also the inspiration for the crust of my Keto Smores Bars!
Keto Christmas Cookie Tray
I will have enough cookies to cover this tray and one other one by Christmas. Cookies are a necessity in my home this time of year. As long as I stop sneaking them from the freezer I should be good. Between the shortbread cookies and the peanut butter cup cookies, I find myself getting in trouble sneaking them from time to time.
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📖 Recipe
Ingredients
Dough Ingredients:
- 4 oz cold salted butter cut into pieces
- 1 cup almond flour
- ⅓ cup coconut flour
- ⅓ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 2 teaspoon gelatin
- 1 teaspoon vanilla
- ⅔ cup sugar-free chocolate chips
Chocolate Coating:
Instructions
- Preheat oven to 350.
- Next, combine the first 6 dough ingredients in the food processor and pulse until a uniform dough forms. Stir in the chocolate chips.
- Divide into 16 balls and put on a parchment-lined baking sheet. Press down with your fingers.
- Bake for 16-18 minutes or until lightly browned around the edges. Cool completely.
- Melt the chocolate in the microwave or in a double boiler. I melt chocolate in the microwave stirring every thirty seconds. Dip the cookies halfway into the chocolate. Let the excess drip off and set them on waxed paper to harden.
Notes
Nutrition
Barb B says
WOW!! Are these Chocolate Chip Shortbread cookies wonderful! I read the comments before I made them and after the first one crumbled to pieces (still yummy) as I lifted it off the parchment, I stuffed the rest on the cookie sheet right into the fridge. Waited until they were completely cold, then lifted them to the cooling rack. Worked perfectly & no more crumbles! Thanks for the tip, Taryn...cookies are sooo good!
Brenda says
Could I sub coconut oil for butter in this recipe?
Taryn says
I haven't tested these with coconut oil but it should work. Let me know how they turn out!
Marilyn says
I don't use salted butter. Can I use unsalted? What effect would it have? Is there any adjustment I should make, maybe add a little salt to the ingredients? Thanks.
No rating until I make them but the recipe sounds like they will be delicious!
Taryn says
You can use unsalted butter and just add a pinch of salt. Enjoy!
Susan says
These look good. What can I substitute for the coconut flour, as I can't get it where I live? Can I add more almond flour, and if so how much?
Taryn says
Yes, I think all almond flour would work. I'd try 1.5 cups total for the almond flour.
Dana says
If I want to use eggs instead of gelatin, how many should I use?
Taryn says
You can use 1 whole egg but your cookies will be cakey, not crisp.
Kate says
How much butter is there is there in a stick of butter, want to try these substituting the almond flour for sunflower seeds flour.
From the UK and our butter comes in 250gm blocks. Can work in ounces and cups.
Thanks
Kate
Taryn says
4 oz. I just added a plugin to convert recipes to metric but it has to be done one by one. I'll try to get this one converted first. 😀
Kate says
Thanks, happy to work in ounces, I am old enough to have grown up with them
Best wishes
Kate
Taryn says
Thank you. I've gotten a few unkind comments about not using metric but 95% of my readers are in the US 🤷♀️
Paula says
I don't get unkind comments when you are offering us a free recipe. I appreciate your posts and can't wait to try this. Thank you!!
Jamie says
Hi, Taryn! These look amazing and I would love to make today. I am out of coconut flour though. I do have THM baking blend though. Would the amount of thm flour be the same as your almond flour and coconut flour? Thanks!!
Taryn says
They will not come out as crispy with all baking blend. If you have almond flour I would use 1 cup almond flour and 1/3 cup baking blend.
Stephanie C says
Funny/not funny story: I mixed these up in my Vitamix. Without realizing it the almond flour on the bottom of the container turned into almond butter while I was manually pulsing, trying to get the butter incorporated. There went my tastebud's dream of a shortbread cookie. Not one to waste food, I finished the dough by patting it into a parchment lined baking dish and baked them. They're soft bar cookies now, and completely edible. But I will make the shortbread version again, next time by using my pastry cutter and making the dough by hand.
Side note: I have successfully pulsed foods many times, because I don't own a food processor. And I make peanut butter weekly with peanuts in my VM, so I should've seen that coming.
Taryn says
I've accidentally made nut butters before so I completely understand. I'm glad they were tasty anyway!
Tina says
Does the chocolate harden up and stay had at room temperature?
Taryn says
Yes, unless it is very hot in your house.
Patti says
These cookies are very good but when I make them they crumble and fall apart. Any ideas?
Taryn says
They firm up more if you chill them. You could add an egg yolk next time but they won't be as crisp. Did you bake them on parchment paper?
September says
So these are so delicious! However, mine never turn out crispy or crunchy. They're always soft and chewy. And I can't figure out the problem. I had to turn my oven down to 325* otherwise they brown too quickly. But even still they're soft. Do you think you might know the problem?
Taryn says
They will never crisp up as much as a traditional flour sugar shortbread but they should crisp a little. Did you use the gelatin and keep the rest of the as listed?
Michele says
These cookies are SOOOO good! Be forewarned though; they're rather addicting.
Thanks for an awesome and delicious recipe!
Donna says
I'd love to make these with my son but he's nut free. Do you think they would turn out if I subbed a nut free baking mix, like Briana Thomas', for the almond flour?
Taryn says
That would make cookies but probably not a crispy shortbread. Sorry!
Avigail says
Wow! These look amazing! Can't wait to try!
carol davis says
Gelatin - the regular Knox brand? Can't wait to try these!
Taryn says
Yup!