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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.