Who doesn’t love Alison Roman’s Salted Butter Chocolate Chip Shortbread that went viral on the web. I mean every baker made that recipe! #bakergoals right? Find her recipe on her new book Dinning In which also became a Best Seller. Then I was also inspired by the famous Capello’s cookies and wanted to merge those 2 ideas together in this recipe. Watch my YouTube video on how to make this recipe. I adapted these cookies from Yummy Mummy Kitchen.
- 2 cups almond flour (220 gr) I suggest you scale this amount
- 2 tablespoons arrowroot flour (no substitutions)
- 1 teaspoon baking soda (at high altitude use ½ teaspoon) I love Bobs Red Mill
- ¼ teaspoon himalayan sea salt
- 5 tablespoons melted refined coconut oil (sub half of the oil for cashew butter and you have a great cookie dough also)
- 3 tablespoons pure maple syrup
- 1 teaspoon vanilla extract or ½ teaspoon vanilla paste
- ½ cup GUITTARD dark chocolate CHIPS 63 % (Just use these trust me)
- Maldon Salt or Jacobsen salt flakes to sprinkle on top
- In a medium bowl, whisk together the almond flour, arrowroot, baking soda, and sea salt. Make a well in the middle. Add the melted coconut oil, syrup, and vanilla extract. With a
- rubber spatula or wooden spoon, stir the wet ingredients into the dry ingredients until completely combined. The mixture will be crumbly but should stick together when pressed between your fingers.
- Place the dough onto a sheet of plastic wrap and form a log with your hands. Wrap tightly in the plastic and place in the freezer for 20 minutes to firm. Preheat the oven to 350 degrees F.
- Unwrap the dough and cut into ¼-1/2″ thick slices. Place on a perforated cookie sheet lined with parchment or a Silpat. Bake for aprox 8-11 minutes, or until lightly golden brown.
- Remove from tray and let cool on a perforated tray.
- Store in a recycled salad container (the ones that have washed spinach) at room temperature for about 4 days.
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