Chocolate Dipped Shortbread Oat Squares

I absolutely love that time of year when Christmas baking emerges from the kitchens of my friends and family!  One of my favorite Christmas baking treats is definitely the one, the only, the shortbread cookie.  With just 3 little ingredients, it sure satiates my sweet tooth; however, if you’re trying to stay away from flour, sugar and dairy, well, you end up with nothing!  So, I decided to try creating a healthier version of this beloved Christmas treat.  Really it’s just all about healthy swaps.

I decided to swap out white flour for oat and almond flour.  That was my first move.  Secondly, I felt that butter should still be present in the cookie somewhat, so instead of all butter, I cut it in half and added equal parts coconut oil. This way I would still get the buttery, salty flavor of the butter, but with less of it, therefore making the cookie a bit healthier.  Blend the flours with the butter and coconut oil until it starts sticking together, then add to parchment lined pan.

Next use a flat instrument like a spatula or meat mallet (see pic) to press mixture flat into pan.  You can use your hands too, but this makes it a little more uniform.  Now it’s ready to bake, but when it’s finished baking carefully remove parchment paper with the “large cookie” and place on a cutting board. Cut in desired sized pieces.

Allow to cool completely before dipping in chocolate.  In fact, I let it cool in the fridge until I was ready to dip the cookies.  Once you’ve dipped them, let set on parchment paper in the fridge.  Store cookies in the fridge or freezer.  Enjoy your healthier Christmas Baking!

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Chocolate Dipped Shortbread Oat Squares

No flour, no refined sugar shortbread recipe

Course Dessert

Cuisine American

Keyword chocolate overnight oats, coconut oil, coconut sugar, cookie with almond flour, no flour, no refined sugar, oat squares, shortbread

Ingredients

• 1 cup ground oats (grind in magic bullet or blender)
• 1 cup ground almond flour
• 1/2 cup coconut sugar
• 1/4 cup butter, softened
• 1/4 cup coconut oil
• 1/4 tsp kosher flaked salt
• You'll also need parchment paper
• 1 ounce unsweetened baker's chocolate
• 2 tbsp coconut oil
• 1/4 cup Krisda chocolately chips (chips sweetened with stevia)
• 1 tbsp coconut sugar

Instructions

1. Put oats, almond flour, coconut sugar and salt in mixing bowl. Blend together.  Add butter and coconut oil and blend until a crumbly mixture (about 2 minutes). I used a kitchen aid mixer for this or a hand blender would also work.

2. Line a 9x9 square inch pan or 8x10 square inch pan with parchment paper.  Pour cookie mixture into pan.  Flatten with a flat utensil like a spatula or the edge of a meat tenderizer (see photo in write up).

3. Preheat oven to 325F and bake in oven for 30 minutes.  Carefully transfer parchment paper with “large” cookie to cutting board and slice in rectangles. Let cool completely. Store in refrigerator.

4. Melt unsweetened chocolate, coconut oil, and chocolate chips together in microwave. Stir in sugar. Stir well as coconut sugar does not dissolve as well as regular sugar. If you wish to use maple syrup instead, add 1 tbsp of maple syrup and take away 1 tbsp of coconut oil for a nice chocolate mixture!

5. Dip each cookie into the melted chocolate halfway and place on a parchment paper lined plate or cookie sheet. Place in refrigerator to set. Keep cookies stored in fridge or freezer.

Recipe Notes

Krisda Chocolatey Chips

Parchment Paper