Even if you are avoiding refined sugar, you can still have some of this Stevia Chocolate Chip Shortbread. Lily’s Chocolate sent me some of their new stevia chocolate chips to try out. I really like them and they baked well in these cookies. Don’t expect them to be as sweet as regular chocolate chips though.
Their dark chocolate chips are vegan and gluten-free. They aren’t cheap, and a bag from Amazon will set you back about $7 or 8 dollars, but you can get them cheaper at VitaCost.com. The only other options are to chop up one of Lily’s stevia sweetened bars or make your own.
I want to talk a little about the difference between a regular chocolate chip cookie and a shortbread cookie. You probably look for regular cookies to be soft and chewy. Shortbread cookies are very dense and crumbly. Traditional shortbread is made with butter, sugar and flour. They do not use baking soda or baking powder.
These are full of coconut oil so they are a rich and decadent treat – even without any refined sugar.
I wanted to show you a bag of Lily’s Chocolate Chips so you can recognize them when they show up in your local store. They aren’t in my area yet, but I still have my fingers crossed.
Here’s the ingredient list in case you have allergies or are trying to avoid certain ingredients. I love that they have fair trade vanilla and cocoa in them.
Now back to the most important part – the cookies. As you can see, the batter (above) it’s not as moist and smooth as most cookie batters.
You want it just moist enough to hold together once you measure out 1 tablespoon of the dough and roll it into a ball.
Flatten the dough balls with your hand or the back of a spatula. After that, I try to round out the rough edges with my hands before they go into the oven.
These don’t brown a lot on the top, so you have to check the bottom of a cookie to see if they’re done.
Stevia Chocolate Chip Shortbread
Ingredients
- 1/2 cup coconut oil at room temperature
- 15 drops liquid vanilla stevia, or 1/4 teaspoon dry stevia
- 1 teaspoon vanilla extract
- 3 tablespoons unsweetened nondairy milk
- 1 cup unbleached flour, can sub whole wheat pastry flour
- 1/4 teaspoon salt
- 1/2 cup [url]Lily's dark chocolate chips∞http://www.amazon.com/gp/product/B00H2AAXMQ/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00H2AAXMQ&linkCode=as2&tag=healslowcook-20&linkId=VEF7WQNBIB2ZUI4R sweetened with stevia
Instructions
- Preheat the oven to 350 degrees and prepare a baking sheet by spraying with oil or covering with parchment.
- Add the coconut oil, stevia, vanilla and nondairy milk to a mixer and beat until smooth.
- Mix the flour and salt together in a separate bowl. Then add to the mixer and mix until combined. The dough will be a little crumbly but should hold together if you roll a 1 tablespoon piece with your hand.
- Stir in the chocolate chips with a wooden spoon.
- Take 1 tablespoon of the dough and roll into a compact ball, move to the baking panand flatten with your hand or the back of a spatula. Use your hands to smooth out the rough edges. Repeat for each cookie.
- Cook for 10 minutes, flip over one of the cookies to see if the bottom has turned brown. If they aren't put back into the oven for 3 more minutes.
Notes
Nutrition Information
Amount Per Serving Calories 123Saturated Fat 7gSodium 42mgCarbohydrates 10gFiber 1gSugar 3gProtein 1g
Annie says
YUM!
Laura @ Sprint 2 the Table says
These look perfect! I love shortbread cookies. Those Lilly’s sugar-free chocolates are awesome too! For some reason I can only fid the bars here, but they work well as chocolate chunks. 🙂
Rebecca @ Strength and Sunshine says
I was so excited about these chips, even ordered them, and then I realized what I thought said sunflower lecithin was actually soy 🙁 I’m allergic! Haha! I still think they’re fabulous though!
Kathy Hester says
I’m so sorry!
Kathleen says
Has anyone tried these with a GF flour?
Kathy Hester says
I have not tried them with a gluten-free flour. Since the sugar is replaced by stevia I think that would effect the results. Let me know if you try it and I’ll share your findings with everyone.
Jillian Liversidge says
We tried them with 1/2 gluten free flour mix and 1/2 buckwheat flour and no other adjustments and they were tasty but crumbly! May try adding an egg to help bind the next time. They melt in your mouth!
Victoria says
Awesome!!! THIS is my new favorite cookie recipe!
Sandy says
Non-dairy milk? Can I use plain milk?
Kathy Hester says
I don’t eat any dairy products so it’s not been tested with plain milk. With that said it should probably work.