Hi ya’ll I’m back with an overdue cookie recipe. If you can remember, July was cookie month, but unfortunately I had to leave the blogging for about a month. I won’t bore you with my excuses (pretty legit though). But I am back and ready to roll! Here was the last cookie recipe I had for the month of July!
These chocolate chip shortbreads are really, really good. They are a spin on the Shortbread cookies shown in this post . BTW these are gluten-free and very easy to make. I have to admit that I ate all but one of these cookies, cause I had to let someone else taste test them for me. I got an approval so we’re good to go! Here is the recipe. I hope you enjoy them as much as I do. I haven’t made a second batch yet because I don’t want to eat them all!
4 TBSP softened butter
1c almond flour
1/2c powdered sugar
1/2c milk chocolate chips
-place softened butter in mixer bowl and mix until creamy
-mix in almond flour and powdered sugar until the mixture is a cookie dough consistency
-using a spoon, fold in chocolate chips. I chose to use milk chocolate chips in this cookie in order to keep it soft. I usually prefer dark or semi-sweet chips, but they usually don’t get very soft because of the small amount of cocoa butter.
-using a TBSP, place rounds of cookie dough on baking sheet and press down slightly. I rolled the dough into little balls before placing it on the cookie sheet.
-bake at 350 for about 9 minutes.
Now you have about 9 minutes to go relax a spell before your cookies are ready!