Chocolate Dipped Raspberry Shortbread Cookies

Yield: 24 Cookies

• Prep Time: 30 minutes
• Bake Time: 10 – 12 minutes
• Chill Time: 40 minutes
• Total Time: 1 hour, 20 minutes

Ingredients:

For the cookies

• ½ cup coconut flour, plus additional for dusting
• 1 cup almond flour
• ½ cup pulverized freeze fried raspberries (from 1, 1.5 ounce package)
• ¼ teaspoon xanthan gum
• ¼ teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup Swerve confectioners
• 1 egg
• 1 teaspoon vanilla extract
• 3 tablespoons water

For the topping:

• 1 (9-ounce) package Bake Believe^® Dark Chocolate Chips
• 1 teaspoon coconut oil

Instructions:

For the cookies

1. Combine coconut flour, almond flour, pulverized raspberries and xanthium gum in a bowl. Set aside.
2. Beat the butter and swerve on medium speed with an electric mixer until light and fluffy, about 2 minutes. Beat in the egg and vanilla. Gradually add the flour mixture, followed by the water, and continue mixing until fully combined and a stiff dough has formed. (If dough seems too crumbly, add additional water by the tablespoon until it comes tougher).
3. Wrap dough in plastic wrap and flatten into a to a disk. Refrigerate for 30 minutes.
4. Preheat oven to 325°F. Line cookie sheets with parchment paper and set aside. Roll out dough on a lightly coconut-floured surface to about ¼ -inch thickness. Cut out cookies with a cookie cutter. Collect and reroll scraps as necessary. Transfer cookies to prepared baking sheets.
5. Bake for 10 to 12 minutes or until cookies are just golden. Remove from oven and let cool completely.
6. Line a baking sheet with parchment paper. Combine chocolate chips and coconut oil and melt over a double boiler or in a microwave on low power, stirring every 15 to 30 seconds until melted and smooth. Dip cookies in chocolate or drizzle chocolate over cookies. Transfer to prepared baking sheet and refrigerate until set. Store cookies in an airtight container.