Shortbread Cookies

Life is always busy when you have 5 kids at home, but these past couple of weeks in particular have been insanely busy! No free time whatsoever, except when I exercise and read scriptures from 5-7am in the mornings, and when I sleep at night. So that means I did not read my book club book this month and it means that I am a day late getting this post out. I apologize and I am praying things will get to a more manageable pace here pretty soon…it is the kids last week of school so hopefully that will help…or maybe it’ll make things worse “:). Only time will tell :). Until things calm down, I am going to do my best to stay on top of these weekly posts, but if I’m a day late, please bear with me.

I found a similar recipe for these shortbread cookies in Alicia Silverstone’s cookbook called the Kind Diet, and I just tweaked a couple of things and this is a recipe we love and have made for years. The cookie itself is not super sweet which I love, but still satisfies your sweet craving. When you add the carob or chocolate chip coating it definitely ups the sweet flavor, but it’s still not going to be sweet like a frosted sugar cookie. About half the time I make these just plain, with no dipping so they are great both ways.

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Preheat your oven to 350 degrees. In a large mixing bowl, whisk together the oil(will have to melt your coconut oil if it’s not liquid), syrup, vanilla, and water. Add the flours, baking powder and salt and stir together with a wooden spoon.

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Roll the dough out into 1/2 inch thickness between 2 sheets of parchment paper (this helps prevent sticking).

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Use cookie cutters to cut the dough into desired shapes.

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Arrange cookies on the prepared baking sheet (can cook them on the parchment paper on the baking sheet), and bake for 15-20 minutes or until lightly browned. Transfer to a cooling rack to cool completely.

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We made some into hearts for Valentine’s Day :). See how festive you can be, all the while eating healthily :).

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Now, these cookies are great just as is, or if you’re wanting something a little sweeter, you can make a chocolate/carob sauce to dip your cookies in halfway by combining  chocolate chips, syrup and oil in the top of a double boiler(I usually put a small glass dish in the top of my steaming veggies pan) and place over simmering water and melt ingredients and stir until smooth . Then dip each cookie halfway into the chocolate sauce and place on a sheet of wax or parchment paper. Let sit on counter for about 15 minutes (or in fridge to speed process), until hardened.

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And they are ready to eat! I hope you enjoy them as much as we do!

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Shortbread Cookies
*makes about 2 dozen

1/2 c coconut oil, melted
2/3 c maple syrup
2 tsp vanilla
1 tsp water
1 1/2 c whole white wheat flour
1 1/2 c spelt flour
1 tsp baking powder
1 tsp sea salt

Optional Chocolate Coating:
1 1/2 c carob or chocolate chips
1/3 c maple syrup
2 Tbsp coconut oil, or butter

Preheat oven to 350 degrees. In a large mixing bowl, whisk together the oil, syrup, vanilla, and water. Add the flours, baking powder and salt and stir together with a wooden spoon. Roll the dough out into 1/2 inch thickness between 2 sheets of parchment paper (this helps prevent sticking). Use cookie cutters to cut the dough into desired shapes. Arrange cookies on the prepared baking sheet (can cook them on the parchment paper on the baking sheet), and bake for 15-20 minutes or until lightly browned. Transfer to a cooling rack to cool completely.
Instructions for Optional Chocolate Coating:
While cookies are cooling, combine the chocolate chips, syrup and oil in the top of a double boiler(I usually put a small glass dish in the top of my steaming veggies pan) and place over simmering water and melt ingredients and stir until smooth . Dip each cookie halfway into the chocolate sauce and place on a sheet of wax or parchment paper. Let sit on counter for about 15 minutes (or in fridge to speed process), until hardened.

 

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Filed under Desserts, vegan

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