Flourless Sugar-Free Chocolate Shortbread Cookies (Video)
Flourless Sugar-Free Chocolate Shortbread Cookies just might become your favorite Christmas or Valentine’s Day cookie! And these delicious cookies are also gluten-free. Use the Diet-Type Index to find more recipes like this one.
Watch the video to see if you’d like to make Flourless Sugar-Free Chocolate Shortbread Cookies!
If you’ve followed my blog for a while it’s probably obvious that I’m definitely more of a savory cook than a baker. But lately there’s been a cookie-baking spree going on at my house as I’ve been working with Kara to update some of my favorite cookie recipes on the blog, sometimes with slight changes in sweeteners or other ingredients to give a better result. When we’ve tested a new batch of cookies, I’ve been putting cookies in the freezer for later during the holidays. And I’m not going to lie, lately I’ve been grabbing one of these Flourless Sugar-Free Chocolate Shortbread Cookies to enjoy with my coffee in the morning.
This is a cookie I previously made with Stevia-in-the-Raw Granulated Sweetener and a little bit of brown sugar, which was my preferred sweetener combination for quite a few years. Then I discovered Monkfruit Sweetener, and then Lakanto Golden Monkfruit Sweetener, and now I am liking a combination of Stevia Granulated and Golden Monkfruit for a sugar-free cookie. But if there’s one thing I know about sweeteners, it’s that they don’t taste the same to everyone, so if you have a preferred no-calorie sweetener, go ahead and use that in the cookies! I also replaced the coarser-ground almond meal that I first used for these with finer-ground blanched almond flour and used a little more for a slightly firmer cookie.
Put the butter in a plastic bowl and let it soften for a while before you start the cookies. Preheat the oven to 300F/150C. You can make these cookies with a hand mixer, but we used a KitchenAid Stand Mixer to combine the softened butter, Stevia Granulated Sweetener, Monkfruit Golden Sweetener, salt, and vanilla.
Then add the cocoa powder and almond flour and continue to mix until they’re well combined with the other ingredients. We scooped out the dough with a metal tablespoon measuring spoon, which made 20 cookies. We used parchment paper sheets to bake these on.
Use a fork to mash down the balls and make the cookies the same size. Bake Flourless Sugar-Free Chocolate Shortbread Cookies at 300F/150C for 30-35 minutes, or until the cookies feel slightly firm to the touch when you press with a finger. They will be somewhat soft until they cool. Cool a few minutes on the baking sheet, then slide the parchment paper off onto a cooling rack and let them cool longer, about 30 minutes total cooling time.
You can keep these in the freezer like I do if you want to keep from eating them all right away!
More Tasty Ideas for Sugar-Free Cookies:
Check out Delicious Sugar-Free (or Low-Sugar) Cookies for more cookie ideas. (Many of these recipes are being updated for Christmas 2018, stay tuned!)
Flourless Sugar-Free Chocolate Shortbread Cookies
Flourless Sugar-Free Chocolate Shortbread Cookies just might become your favorite Christmas cookie! And WAAAY back in my early days of blogging, these cookies were featured on Oprah.com!
- 1/2 cup (one stick) softened butter
- 6 T Stevia-in-the-Raw Granulated Sweetener (or use your favorite no-calorie sweetener)
- 4 T Lakanto Golden Monkfruit sweetener (or use your favorite brown-sugar flavored sweetener, or use brown sugar if you prefer)
- 1/4 tsp. salt
- 1 tsp. vanilla
- 3 T dark cocoa powder
- 2 1/2 cups blanched almond flour
- Put the butter in a plastic bowl on the counter and let it soften for a while before you start the cookies.
- Preheat the oven to 300F/150C. Put parchment paper sheets on to a large baking sheet.
- Use a stand mixer or a hand mixer to combine the softened butter, Stevia Granulated Sweetener, Monkfruit Golden Sweetener, salt, and vanilla.
- Then add the cocoa powder and almond flour and continue to mix until all ingredients are well combined.
- Scoop out the dough with a metal tablespoon measuring spoon and roll with your hands to make 20 balls.
- Use a fork to mash down the balls and make the cookies the same size.
- Bake cookies for 30-35 minutes, or until the cookies feel lightly firm to the touch when you press with a finger. They will be somewhat soft until they cool.
- Cool a few minutes on the baking sheet, then slide the parchment paper off onto a cooling rack and let them cool longer, about 30 minutes total cooling time.
Flourless Sugar-Free Chocolate Shortbread Cookies were adapted from a cookie recipe from 500 More Low-Carb Recipes by Dana Carpender.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
The updated version of these Flourless Sugar-Free Chocolate Shortbread Cookies with almond flour, Stevia-in-the-Raw granulated sweetener, and Lakanato Golden Monkfruit Sweetener should be suitable for low-carb and low-glycemic diets. Cookies made with butter aren’t really approved for the South Beach Diet (and almond flour is only for phases two or three) but I bet you could get a good result making these with an approved margarine if you’re strictly following South Beach, or even if you used butter I don’t think this is that much of a splurge compared to other holiday cookies you’ll run across!
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there. (Yummly information will not be accurate for this updated version until it’s updated on their site.)