Well, it’s Valentine’s Day! This is a day to celebrate love, in all its forms. Love for your family, your friends, your pets, your lover, your garden, your home, and above all, yourself. Today is a good day to give yourself a little extra care. Maybe an epsom salt bath, maybe a special nourishing dinner, maybe an extra square of dark chocolate.
And you all know how I love my luxurious dark chocolate. The flavour of these cookies comes primarily from the chocolate, so please feel free to excite your palate with the 72%, 75%, 80% dark chocolate you’ve been eyeing for some time now but haven’t purchased for yourself. Now is the time.
Because this shortbread uses coconut oil as the main fat, the cookies are more crunchy than crumbly. If you used Earth Balance or similar vegan butter, or a grass-fed dairy butter, I imagine you would get a feel more similar to classic shortbread. That being said, coconut oil is a wonderful, energizing, healthy fat, so I can sacrifice a little texture to get some more of that healthy fat in.
If you want a few other colours, feel free to add pistachios, dried cranberries, or maybe even some orange zest. Wow. That combo would be amazing (mental note for a future recipe).
If you’re looking for a nice meditation for the day, I used this solar plexus chakra meditation from Cauldrons and Cupcakes. The solar plexus chakra is your third chakra, and it’s where your will, self-esteem, and self-identity reside. It’s a great focus point for when you’re asking questions about what you need/want. And, this meditation particular is awesome for taking 10 minutes to ask yourself: what is best for me right now?
So happy love day! Feel all that positive energy floating around and let it boost you up.
Chocolate Chip Shortbread with Dark Chocolate and Coconut Oil – v, gf
- Author: Recipe from Unconventional Baker, with full credit given to the recipe found here here. Tweaks (and the addition of chocolate) by Emily Joldersma, R.H.N.
- Recipe Notes: dairy-free, egg-free, gluten-free, nut-free, soy-free
- 1/2 cup coconut oil, softened (use refined coconut oil if you prefer cookies without a coconut taste)
- 1/3 cup maple syrup (room temperature)
- 2 1/4 cups gluten-free flour blend (I used 1 3/4 cups white rice flour and 1/2 cup tapioca flour/starch)
- 1/4 teaspoon pure vanilla extract
- 1/4 teaspoon sea salt/Himalayan pink salt
- 1/8 teaspoon ground cinnamon
- 1/3 cup chopped dark chocolate PLUS 1/2 cup dark chocolate (for melting and dipping).
- Preheat oven to 350F.
- Beat softened coconut oil until smooth.
- Add maple syrup, vanilla extract, and salt and beat until combined. Scrape down the bowl.
- Stir in the gluten-free flour, ground cinnamon, and chopped dark chocolate, and mix until fully combined (the dough should moist, so that when you press it together it holds in a ball shape).
- Pour dough out onto counter (sprinkled with gluten-free flour to prevent the dough from sticking) and place some wax paper over the dough.
- Roll out the dough until it is your preferred thickness. and cut out shapes with heart cookie cutter (or whatever cutter you have on hand and want to use).
- Place cookies on baking sheet and chill briefly in fridge or freezer, for about 5 minutes.
- Bake for 10-12 minutes or until lightly browned on bottom of cookie.
- While cookies are cooling, prepare chocolate for dipping. In a double boiler, melt chocolate until liquid and smooth. Individually dip cookies and place on a baking sheet lined with wax paper or silicon.
- Chill in the fridge until firm. The cookies can be kept in the fridge or at room temperature, though note that the chocolate will be most crisp (because it wasn’t tempered when melting) if stored in the fridge.
- Enjoy and share the love!
Happy Valentine’s Day!
© Eat Well, Live Vibrantly