Chocolate Dipped Almond Shortbread Cookies with Sea Salt

December 16, 2015

Chocolate Dipped Almond Shortbread Cookies with Sea Salt

I firmly believe that shortbread is one of the simplest and most satisfying cookies there is.
And yet, there is a notable, sad absence for a shortbread recipe on this site and it’s like totally my fault.
But you see, authentic Scottish shortbread is made of just 3 ingredients: butter, sugar, and flour. And sugar and flour (2 out of 3) are not paleo-friendly.
Which means that shortbread is almost like paleo-poison: all one you need is one bite to be doomed for all eternity Mwahahaha Hahahaaha...

Chocolate Dipped Almond Shortbread Cookies with Sea Salt

All kidding aside — and knowing that eating shortbread won’t result in sudden death — I personally wouldn’t recommend eating shortbread every day if you’re trying to shed a few pounds or keep them off. Nor if you’re trying to avoid refined carbs and sugar.
Shortbread is amazing but it’s not, you know, green juice.
Yet, there is a way to make a paleo-friendly slightly healthier version of shortbread.
Because if there’s one thing I know is that there is myriad of ways shortbread can be adapted and still be as delicious as the original.

Chocolate Dipped Almond Shortbread Cookies with Sea Salt

So for this very paleo-friendly version I used almond flour and coconut sugar (arguably one of the most paleo-friendly granulated sweetener there is.)
I also dipped the shortbread in dark chocolate and sprinkled a bit of sea salt on top. Because, you know, chocolate.
The result is a crispy, buttery, nutty, fragrant, and perfectly salted shortbread.
I won’t go as far as saying that this shortbread is super healthy, but it’s so amazing I’m sure it will make you happier, and that's what matters.

Chocolate Dipped Almond Shortbread Cookies with Sea Salt                                     Print this recipe!
Greatly inspired and adapted from IBreatheImHungry

Makes 16 cookies

6 tablespoons butter (or coconut oil), melted
2 cups almond flour (I used Bob’s Red Mill)
½ cup coconut palm sugar (or any other granulated sweetener of your choice)
Dark chocolate for coating
Sea salt


Preheat oven to 375°F (190°C) and place a rack in the middle.
In a bowl combine melted butter, almond flour, and sugar. Mix well until a dough forms.
Form into a ball, cover with plastic wrap, and chill in the refrigerator for at least 10 minutes.
Press (or roll) between two sheets of parchment paper into a roughly 6x8 inch rectangle (it should be about ½-inch thick).
Remove the top parchment paper, transfer to a baking sheet, and cut with with a sharp knife into 3x1-inch rectangles. Wet the blade after each cut and do not separate the rectangles. Poke with the tines of a fork to decorate.
Bake for 14 minutes, until slightly golden brown.
Let cool completely, then cut along the scored lines.
Melt dark chocolate in a narrow double boiler (or in a coffee mug in the microwave) and dip the bottom ⅓ of each cookie into the chocolate.
Place on parchment paper lined baking sheet, sprinkle with sea salt, and let cool until the chocolate has completely hardened.

Nutrition facts

One cookies yields 152 calories, 12 grams of fat, 11 grams of carbs, and 3 grams of protein.


  1. They look so good! I have some peanut flour left, maybe that would work too

  2. Even though these are not that classic shortbread cookies, I do love this version, Mike! And any time you've got a craving for baking something not perfectly paleo, there's a solution. Make it and send to me. I will be glad to suffer a bit helping you out:)

  3. YES - i know chocolate! And chocolate dipped, sea salt sprinkled shortbread cookies would make my cup of coffee so happy (not to mention my tastebuds too)!

    1. Coffee and shortbread is a marriage made in heaven!

  4. These look amazing and so dunkable in coffee! I'm also alwaysss here for salted chocolate :)

  5. Love how you made these so healthy Mike, Happy Holidays to you!

  6. Very interesting.... I am quite intrigued because only recently I tried shortbread cookies for the first time (I know, living in a cave I am sure), and thought the texture was amazing!

    I am looking forward to making a batch of these babies, as almond flour is so flavorful...

    1. Wait a sec you only recently tasted shortbread? Like for realz?
      I'm glad you finally joined the dark side... ;)

  7. How delicious do these look?! Allllmost too good to eat. But not quite ;) Awesome recipe, Mike!

    1. Would you believe me if I tell you that they taste better than they look?
      Like seriously...

  8. These look so good, especially the chocolate sea salt coating! Not that I need to do anymore holiday baking, but these are going on my to-do list for the week!

    1. YAY! And btw I'm so making your snickerdoodle cookies this weekend...

  9. Looks like you made that paleo poison into magic. This look so good and with the chocolate and sea salt… I’ll email you my address. #WolfPackBakers

  10. I LOVE the combination of shortbread and chocolate! These NEED to happen in my house over the holidays!

  11. I FINALLY made a batch of these with a few tweaks...They are amazing!
    I used butter as my oil of choice, added a tsp of finely ground organic coffee and a tsp of salt to taste and a pinch of cinnamon (couldn't taste it) for glucose control. I omitted the chocolate since I'm lazy...