Coconut Chocolate Chunk Shortbread (Vegan)
There have been 2 chocolate chip recipes taking the food blogging world by storm lately - the pan banging ones I talked about last week and Alison Roman's salted chocolate chunk shortbread cookies. Seriously you guys are giving me real #FOMO problems over here. I was simply dying to try the shortbread recipe, but of course it's not gluten-free or dairy-free. And seeing as how shortbread is typically made with just four ingredients: flour, butter, sugar and salt. It's a pretty big deal to sub out two of the big three. So I sat down with my calculator and did a lot of calculations and came up with a version using coconut flour and coconut oil and I set to work. Unfortunately, as I'm aware from past baking endeavors, coconut flour makes for a very dry product. So there was no way my cookie dough was going to be cut into cute little circles like hers. So half-way through the recipe, I decided to just wing it and the result, while nothing like the inspiration, was definitely delicious. So here's a recipe completely my own that will NOT be the salted shortbread cookies of Alison Roman's dreams, but will be yummy in your tummy.
- 3/4 C + 1 Tbsp (200g) Coconut Oil, room temperature
- 1/2 C (100g) Sugar
- 1/4 C (50g) Light Brown Sugar, packed
- 1 tsp Vanilla
- 1/2 tsp Coconut Extract
- 1 C (108g) Coconut Flour (careful here, the package says 3/4 C should weigh 108g, but it was very light. I actually had to squish mine in a bit to get it to fit in a 1C measure, use a scale if you have it)
- 3/4 C (135g) White Rice Flour
- 1/4 C (27g) Arrowroot Powder
- 3/4 tsp Salt
- 1/4 tsp Xanthum Gum
- 1/4 C Water
- 6 oz High Quality Dark Chocolate, roughly chopped
In a medium size bowl, combine flours, arrowroot, salt and xanthum gum. Set aside.
In the bowl of an electric mixer, combine coconut oil and sugars. Beat on medium speed for 2-3 minutes. You do not want it to get too fluffy. Scrape down the bowl. Add the extracts. Turn the mixer to the lowest setting. Slowly add in the flour mixture, alternating with the water. Add the chopped chocolate. Refrigerate the dough for about 30 minutes before baking.
Preheat oven to 325. I prefer to use a rectangular tart pan for this because the removable bottom makes it easier to get the shortbread out without breaking. If you don't have that, then make sure to line a 9x9 baking pan with parchment paper and leave wings on the side to lift the bars out.
Dump the dough into the pan and press it in with your hands. You do not have to press firmly, just make sure it is in an even layer. If you're using the tart pan, place it on a cookie sheet before putting it in the oven, in case any oil leaks out. Bake for 25 minutes.
Remove from the oven and let cool in the pan for 10 minutes. Using a very sharp knife, cut the bars while still in the pan. Carefully lift the bars out of the pan and place them onto a parchment lined baking sheet leaving a little space between. Bake for an additional 10-15 minutes. Keep an eye on them so they don't get overly browned.
Once cooled, you will have delicious crispy shortbread bars with a hint of coconut flavor. Store them in an airtight container. I found them to be most delicious after sitting overnight.