Chocolate Sea Salt Shortbread Cookies

Hi! Hi! Hi!

I am so happy today because I am on day 5 of my own Digestive Reset¬†and the no sugar thing has kind of kicked my booty (but I have a solution!). What’s crazy is, I am not a sweets person at all. I never have been. I prefer salty and crunchy over sweet any day. However, because on this reset we are killing off any bacteria overgrowth such as candida or SIBO, they want SUGAR. Even certain fruit sugars or coconut sugar can feed those boogers if they are in overgrowth mode. So, that’s where I’m at. They want sugar. On the Digestive Reset we CAN have 1 tbs of pure organic maple syrup a day. I decided to come up with a delicious recipe to satisfy that craving all while keeping it Digestive Reset approved!

Now, please remember these have a very small amount of maple syrup in them. They are not sweet. They are slighty buttery (from the ghee) and ever so slightly sweet with the salty notes on it. So don’t get your pallette all set for a sugary, super sweet treat. These are not them. But they are AMAZINGLY delicious. If you wanted them to be super sweet, you could also add in coconut sugar or double the amount of maple syrup. As is, these have 1.2 tsp of maple syrup per cookie. I used my biscuit cutter to make these which is a 3 inch cutter. If you made them smaller there would be even less!

On to the recipe…

Chocolate Sea Salt Shortbread Cookies
(Gluten Free, Dairy Free, Low Sugar, Paleo Friendly, Sibo and Candida Friendly)

 

2 cups of bobs red mill 1 to 1 gluten free flour (or 1.5 cups of almond flour, 1/4 cup of coconut flour, and 1/4 cup of tapioca flour)
1/2 tsp baking soda
4 tbs of ghee
4 tbs of pure organic maple syrup
1 tsp of vanilla extract
2 tbs of coconut cream
Put all ingredients into a food processor and pulse until dough forms OR mix by hand
Once combined and dough ball has formed, put between 2 pieces of parchment paper and roll with a rolling pin until 1/4 inch thick.
Cut out using a round biscuit or cookie cutter or go old school and use a drinking glass to make round cookies.
Place on a parchment lined baking sheet and baked in a 325 degree oven for 10 minutes.
When the cookies are done, take out and place on cookie rack to cool.
While the cookies are cooling combine in a small saucepan over medium heat:
1 tsp of coconut oil
1/4 cup of 100% cacao chips or powder
Stir constantly until cacao and oil are combined and melted.
Once the cookies are cool, dip one edge of the cookie into the melted chocolate and lay back on cookie rack.
Immediately sprinkle with shredded unsweetened coconut and sea salt OR your favorite toppings!

That’s it! You have some amazingly, delicious, slightly sweet and salty cookies (Digestive Reset approved!) For more information about the Reset, click the link here.

It’s a perfect time right after the Holidays to give your belly some love. After all, our health starts in our GUT!