Cookies are such a great treat in our house. As much as I bake and cook you would think that wasn’t so. But it seems I never make it around to making cookies.
But lately I have been on a mission to change that. These Chocolate Drop Shortbread Cookies are heavenly and they were my first cookie recipe of the season.
The buttery taste of the low carb cookie base goes so well with the dark chocolate drop in the center.
It did take a few tries at the recipe but with some minor adjustments here and there I have finally produced a crispy buttery shortbread base that is super simple and delicious.
These have really been a hit with my boys! I must admit I have loved them too.
When I say simple, I am not kidding. I really do mean simple. The whole recipe for this shortbread base consists of only 5 ingredients.
There are no hard to find or special ingredients in this cookie base. The ingredients are: butter, almond flour, coconut flour, pure vanilla and Pyure brand sweetener (erythritol and Stevia blend). All of which can luckily be found at most grocery stores.
This egg free cookie dough will bake about 18-20 small cookies and it comes together in a matter of minutes. The simplicity and a bonus of the easily found ingredients make these Chocolate Drops a great dessert to toss together in a hurry.
To make the cookie dough just add your softened butter into you mixer and add in your sweetener. Cream those together then add in your vanilla and your dry ingredients.
Combine those well and there you have it. See, I told you they were easy! Next take a small cookie scoop of dough and form it into a round ball. Place them on the baking sheet about 2 inches apart.
These cookies will not spread when baked like traditional cookie dough. To form the center of cookie that will house the chocolate I use a tool from Pampered Chef called a Tart Shape. It is basically a wooden tool with a rounded ball on the end.
You can see what that tool looks like here. If you do not have the tart press tool you can use your thumb or the back of the cookie scoop.
Once you have your cookies formed you can place them on the baking sheet place them in a preheated oven and bake them for 10-12 minutes.
Watch them carefully as the nut flours will get dark quickly if over baked. Transfer the baked cookies to a cooling rack to cool completely.
The filling for the center of these cookies is just as easy. I take sugar-free chocolate chips and add them to a small microwave safe bowl with a tablespoon of heavy cream.
Then I microwave them just about 30-40 seconds until the chocolate starts to melt. Once the chocolate has started to melt take it out and stir the mixture together until the cream is all mixed in and it is smooth.
I am lucky enough to have a local store that sales Lily’s Stevia Sweetened Chocolate Chips so that is my chocolate of choice. But if this is an item that you can’t get locally then you could use some 85% dark chocolate or your favorite brand of sugar-free chocolate.
Just be careful when melting the chocolate, you don’t want it to cook to long. It will split and not come together smoothly.
Once mixture is nice and smooth add in about a tsp into the center of each cookie. When all the cookies are done it helps to place them in the fridge for a bit to set the centers.
I will be honest and say mine always go straight to the freezer because the sooner I can get a couple of these on a place with my coffee the better!
There you have it you guys, a simple but delicious Chocolate Drop Shortbread. I can’t wait to try some of the different filling ideas I have floating around in my head. Stay tuned for those!
Tender buttery cookies with a dark chocolate center. A delicious little bite sized cookie for your next snack or party tray.
- 2 cups almond flour
- 2 Tbsp coconut flour
- 8 Tbsp salted butter
- 6 Tbsp of THM Gentle Sweet (or 4 Tbsp of Pyure)
- 1 tsp vanilla
- 1/3 cup sugar free chocolate chips (I use Lily's)
- 1 Tbsp heavy whipping cream
- In a bowl cream together your softened butter and sweetener.
Add in your vanilla and your dry ingredients and mix until all are incorporated.
- Use a small cookie scoop to form balls of the dough and place them on a cookie sheet 2 inches apart. These cookies will not spread so you just need another to press them down when forming the indention in the center.
- To form the center I use my Pampered Chef Mimi Tart Shaper. If you do not have a tool like this you could use the back of your small cookie scoop or your thumb to press the cookies down forming the center that will hold the chocolate.
- Bake the the cookies at 350 degrees for 10-12 minutes. They will be a light golden brown when done. Remove them from the oven and let them sit for a couple of minutes on the cookie sheet before transferring them to a cooling wrack.
- Be careful the cookies will be soft and easily broken when warm. They will crisp up as they cool.
- For the filling melt your chocolate chips and the heavy whipping cream in a microwave safe bowl. If you are using a very dark chocolate you may need to add a little powdered sweetener to adjust it to your liking.
- Only warm the chocolate enough for it to start to melt. Then remover it and stir the mixture until the cream is incorporated and the mixture is smooth. Do not over heat the mixture or your chocolate may split and the mixture will not be smooth or easy to fill your cookies with.
- When your chocolate is nice and smooth add a teaspoon to each of the centers of the cookies and let them set up before serving. I like to transfer mine to the refrigerator so they cool and set faster.
I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!