It is hard to resist all the delicious goodies that seem to pop up everywhere at Christmas time.  It is unrealistic (and way too hard) to try and restrict yourself from enjoying these indulgences when everyone around you is enjoying them.  Balance is key this silly season and what better way to achieve this then by making healthy wholefood alternatives of the Christmas classics!  Last week I posted a recipe for rum balls (see recipe here) and this week it’s good old shortbread cookies.  This whole recipe contains only 5 ingredients and can be whipped up super quickly (convenient when you remember the night before that you are supposed to bring a plate to the work Christmas morning tea tomorrow).  These cookies are also low in sugar and carbohydrates so won’t spike your blood sugar and energy levels making them a great little treat for kids as well.


(makes 8 cookies)


  • 1/3 cup coconut flour
  • 4 tbs butter
  • 1 tbs pure maple syrup
  • 1/4 tsp vanilla extract
  • 2 squares 90% Lindt dark chocolate (70% for a slightly sweeter taste)


  • Preheat oven to 160°C
  • Cut butter in with the coconut flour using a pastry cutter or two knives, until the butter turns pea-sized
  • Add the coconut flour, butter, maple syrup** and vanilla extract into a food processer or whisking bowl and cream them until a smooth dough is created
  • Divide dough into eight even amounts.  Roll each piece into a ball, place on a baking sheet and gently flatten
  • Bake for 6 – 8 minutes, watching carefully as they will burn easily
  • While the cookies are baking, melt the dark chocolate over a double boiler, stirring frequently
  • Scoop the melted chocolate into a small plastic freezer bag or piping bag. Once the cookies have been removed from the oven and mostly cooled, drizzle the chocolate over the cookies. Place the cookies in the fridge to set – keeping them in the fridge will help them hold together.
  • Enjoy!

**At least 1 tbs of maple syrup is required to hold the cookies together.  If you would like some added sweetness you can use more maple syrup, natvia or stevia to taste