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
- 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
- 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.