Salted Chocolate Chunk Shortbread Cookies

These gluten free Salted Chocolate Chunk Shortbread Cookies are easy to prep ahead for a quick and delicious slice and bake cookie dessert!

When I first started my blog 5 plus years ago, I made this slice and bake cookie recipe with almond meal. The cookies were a bit more savory with some rosemary and… I forget what else. But, I remember feeling like although they weren’t quite “blog-worthy,” that I was on to something with the whole slice and bake thing.

After all, slice and bake cookie dough logs at the grocery store are pretty popular, am I right? Is it weird I remember being in second grade and the first time I ever saw a slice and bake cookie dough log? Even back then, I had my priorities straight.

Well, here I am, five years later, inspired to make a sweet chocolate chunk cookie dough log. I LOVE using a chopped up chocolate bar for the chunks because it creates this beautiful chocolate sprinkle throughout the cookie, some bigger chunks, some little ones.

Salted Chocolate Chunk Shortbread Cookies

These are also SOFT BAKED!! They have a nice crisp outer edge, but that inside is fluffy and soft and so delightfully smooth. PLUS! One of my absolute favorite things to do is sprinkle some finishing salt on top, so the sweet and salty vibe is pure perfection.

So let’s jump into the recipe and make some Salted Chocolate Chunk Shortbread Cookies!! Place the butter in a medium bowl and melt it in the microwave for 30 seconds (you can also do this in a saucepan over medium-low heat). Once softened, whisk in the agave nectar and vanilla until combined.

Add the blanched almond flour and salt to the bowl. Use a rubber spatula to fold everything together until combined.

Chop the chocolate bars into chunks. You can use chocolate chips or chunks in this recipe, but I love the look of the different shapes a chopped chocolate bar makes throughout the cookie because the chocolate is all different sizes sprinkled throughout.

Salted Chocolate Chunk Shortbread Cookies

Fold the chopped chocolate into the cookie dough. Then, place the batter on a piece of parchment paper or aluminum foil and use your hands to spread it into a log. I found it easiest to fold the aluminum foil over the dough and press it into a log. Then, tap the ends in to make it an even cookie dough log that doesn’t taper off at the ends. Fold the paper or foil around the dough and freeze overnight.

Preheat the oven to 350F and cut the log into 12 slices. Place the slices on a baking sheet lined with parchment paper and bake for 10 – 12 minutes or until the edges and tops are golden brown. Allow the cookies to cool on the baking sheet for 15 – 20 minutes before transferring them to a cooling rack.

Sprinkle the cookies with a finishing salt and enjoy. This one is my absolute favorite to finish desserts and dishes with.

Salted Chocolate Chunk Shortbread Cookies

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Salted Chocolate Chunk Shortbread Cookies

  • Author: Lindsay Grimes Freedman
  • Prep Time: overnight
  • Cook Time: 10 minutes
  • Total Time: 12+ hours
  • Yield: 12 - 14 cookies 1x
  • Category: desserts
  • Method: baking
  • Cuisine: cookies

Description

These gluten free Salted Chocolate Chunk Shortbread Cookies are easy to prep ahead for a quick and delicious slice and bake cookie dessert!


Scale

Ingredients


Instructions

  1. Place the butter in a medium bowl and melt it in the microwave for 30 seconds (you can also do this in a saucepan over medium-low heat).
  2. Once softened, whisk in the agave nectar and vanilla until combined.
  3. Add the blanched almond flour and salt to the bowl.
  4. Use a rubber spatula to fold everything together until combined.
  5. Chop the chocolate bars into chunks.
  6. Fold the chopped chocolate into the cookie dough.
  7. Place the dough on a piece of parchment paper or aluminum foil and use your hands to spread it into a log. I found it easiest to fold the aluminum foil over the dough and press it into a log.
  8. Tap the ends in to make it an even cookie dough log that doesn’t taper off at the ends.
  9. Fold the paper or foil around the dough and freeze overnight.
  10. Preheat the oven to 350F and cut the log into 12 – 14 slices, about 1/2 inch thick.
  11. Place the slices on a baking sheet lined with parchment paper and bake for 10 – 12 minutes or until the edges and tops are golden brown.
  12. Allow the cookies to cool on the baking sheet for 15 – 20 minutes before transferring them to a cooling rack.
  13. Sprinkle the cookies with a finishing salt. This one is my absolute favorite to finish desserts and dishes with.

Notes

You can use chocolate chips or chunks in this recipe, but I love the look of the different shapes a chopped chocolate bar makes throughout the cookie because the chocolate is all different sizes sprinkled throughout.

Enjoy!! xo

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