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Home » Dessert » Stevia Chocolate Chip Shortbread

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Stevia Chocolate Chip Shortbread

January 27, 2015 by Kathy Hester 10 Comments

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Stevia Chocolate Chip Shortbread

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.

Stevia Chocolate Chip Shortbread

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.

Stevia Chocolate Chip Shortbread

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.

Stevia Chocolate Chip Shortbread

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.

Stevia Chocolate Chip Shortbread

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.

Stevia Chocolate Chip Shortbread

You want it just moist enough to hold together once you measure out 1 tablespoon of the dough and roll it into a ball.

Stevia Chocolate Chip Shortbread

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.

Stevia Chocolate Chip Shortbread

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.

Print Recipe
3.93 from 13 votes

Stevia Chocolate Chip Shortbread

Prep Time15 mins
Cook Time13 mins
Total Time28 mins
Servings: 15 small cookies
Calories: 123kcal
Author: Kathy Hester

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[/url] 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

Note: In cool weather your coconut oil may be too firm to use straight out of the jar. You can heat in the microwave for about 15 seconds to loosen it up.

Nutrition

Calories: 123kcal | Carbohydrates: 10g | Protein: 1g | Fat: 9g | Saturated Fat: 7g | Sodium: 42mg | Fiber: 1g | Sugar: 3g
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Stevia Chocolate Chip Shortbread

 

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Filed Under: Dessert, Fall, Product Review Tagged With: coconut oil, Lily's chocolate chips, stevia, vegan shortbread

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Comments

  1. Annie says

    January 27, 2015 at 11:21 am

    YUM!

    Reply
  2. Laura @ Sprint 2 the Table says

    January 27, 2015 at 1:30 pm

    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. 🙂

    Reply
  3. Rebecca @ Strength and Sunshine says

    January 27, 2015 at 4:03 pm

    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!

    Reply
    • Kathy Hester says

      January 27, 2015 at 8:40 pm

      I’m so sorry!

      Reply
  4. Kathleen says

    February 8, 2015 at 8:57 am

    Has anyone tried these with a GF flour?

    Reply
    • Kathy Hester says

      February 10, 2015 at 9:27 am

      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.

      Reply
    • Jillian Liversidge says

      February 22, 2017 at 8:24 am

      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!

      Reply
  5. Victoria says

    July 8, 2017 at 1:35 am

    Awesome!!! THIS is my new favorite cookie recipe!

    Reply
  6. Sandy says

    June 9, 2019 at 5:06 pm

    Non-dairy milk? Can I use plain milk?

    Reply
    • Kathy Hester says

      June 18, 2019 at 11:59 am

      I don’t eat any dairy products so it’s not been tested with plain milk. With that said it should probably work.

      Reply

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