This Mocha Shortbread combines the wonderful flavors of chocolate and espresso and then are dipped into a decadent chocolate ganache. They happen to be grain and gluten-free and are oh so very addictive!
So this week we caught up on all our favorite holiday movies- Elf, A Christmas Story, and How the Grinch Stole Christmas. As you know Cricket loves to dress up so I made her the one-antler wonder (with help from my mom, thanks mom!), just like Max, from the Grinch! Between her costume and the holiday music on non-stop it’s definitely Christmasy around here!
As you know I love chocolate but my other true love is coffee! Do you drink your coffee black? I am in awe of all you that do. It seems so cool and edgy to order a black coffee. I wish I could too, but I’m a coffee wimp! Don’t get me wrong I love my java, but I’ve got to add some sweetness and creaminess and make it more like a dessert. I’m addicted to my coffee creamer and I’ve been known to take it along with me to Dunkin Donuts, no joke 🙂  So here is my love of coffee, chocolate, and creaminess in cookie form! I’ve also sprinkled on some crushed candy cane on some, and coconut on a few others so a few incredible flavor combinations- any peppermint mocha lovers out there??
Another great quality of these shortbread cookies is you can make the dough ahead of time. Just roll it into a log, wrap and freeze. When you’re ready to make your cookies, just thaw, slice and bake- and there you go- fresh and ready to serve!
I hope you love these as much as I do!
Mocha Shortbread {Grain-Free, Gluten-Free, Paleo}
This Mocha Shortbread combines the wonderful flavors of chocolate and espresso and then are dipped into a decadent chocolate ganache. They happen to be grain and gluten-free and are oh so very addictive!
- 2 cups almond flour
- 1/4 cup arrowroot powder
- 1/4 cup cocoa
- 1 teaspoon espresso powder (such as Medaglia D’Oro)
- 1/4 teaspoon celtic or Himalayan sea salt
- 1/4 cup coconut sugar
- 1/2 cup pastured raised butter (such as Kerrygold, softened or palm shortening)
Chocolate Ganche:
- 1/3 cup chocolate chips
- 1 + tablespoon coconut milk (full fat)
- Preheat oven to 350 degrees F.
- Combine and mix the almond flour, arrowroot powder, cocoa, espresso powder, salt and coconut sugar.
- Add the softened butter and mix into the dry ingredients until a dough is formed.
- Place the dough on a piece of parchment paper and roll into a 2″ log.
- Wrap the log up in the parchment and chill thoroughly in the fridge (or freezer), about 1/2 hour.
- Once chilled remove the log and slice into 1/2″ cookies and place them onto a cookie sheet.
- Bake at 350 degrees F for 10 minutes, remove and let cool.
- Meanwhile in a double boiler (or in saucepan over a larger saucepan with water) melt the chocolate chips and coconut milk. Add more coconut milk if needed to reach desired consistency.
- Dip half of each cookie into the ganache and place on a parchment lined cookie sheet, sprinkle with candy cane or coconut if desired, then chill in the fridge until the chocolate it set.
