If you’ve ever been to Hawaii, you’ll know that one of the specialty treats made famous from the islands is macadamia shortbread cookies dipped in chocolate. They are often shaped into little pineapples or traditional shortbread rectangles, but they are so delicious.
The problem is that since my family has become gluten free, we haven’t been able to enjoy this island favorite. Well, now I do! And I’m so happy to be sharing it with you. These Gluten-Free Shortbread Cookies Dipped in Chocolate Peppermint are so delicious! My kids could not put them down.
First, start out with a few simple ingredients you probably already have in your pantry. I used raw honey instead of sugar.
After mixing the dough, put it in the refrigerator for about 30 minutes to chill the dough.
Cut the dough into slices to form a shortbread shape.
Bake at 350 degrees for 20 minutes, and let cool down. Then follow the steps in the recipe below to dip the cookies into the chocolate peppermint sauce.
I modified the recipe with a chocolate peppermint flavor because… well, I’m just loving peppermint with chocolate these days and it went well together. It’s also festive for the holidays. Instead of Peppermint extract, I used Peppermint essential oil (where to buy).
I also added a bit of crushed candy canes (try these since they don’t have artificial colors or other junk). And you certainly could skip the chocolate dip but why?
Grab a cup of milk and enjoy!
Where to Get Kitchen Pantry Essentials
I get my other baking supplies like baking soda, baking powder, vanilla extract, etc. either on Amazon or my local health food store usually. But then I got a Thrive membership. If you don’t already have one – it’s awesome! It’s like Whole Foods meets Costco. Organic vanilla extract, for instance, is about $5 at my local health food store and $5.30 on Amazon. But it’s only $3.95 (YES!) on Thrive Market. Great deal right? And the raw honey?! Don’t even get me started how much that costs at the health food store. But on Thrive Market it’s just $5.45 for a 10.5 oz jar of raw honey.
Sign up for a Thrive Market membership and get 2 months free and 10% off your first order.
- 3 cups all-purpose gluten-free flour
- 1/2 cup arrowroot powder
- 3/4 pound unsalted butter, room temperature
- 3/4 cup raw honey or organic cane sugar
- 2 tsp organic vanilla extract
- 1/4 teaspoon sea salt
- 1/2 cup cups crushed macadamia nuts
- 1/2 cup semi-sweet chocolate chips
- 1 tbsp organic coconut oil
- 2 drops Peppermint essential oil (where to buy)
- Add butter, sugar or honey, and vanilla extract in a large bowl and mix well with an electric mixer or food processor.
- Add remaining flour, arrowroot powder, sea salt, and macadamia nuts in a separate bowl. Mix well.
- Add the flour mixture to the butter and sugar mixture and mix well with an electric mixer or by hand.
- Chill the dough in the refrigerator for 30 minutes.
- Preheat the oven to 350 degrees.
- Remove the dough and roll into 1/2-inch thick and cut into 2-inch squares.
- Put the cookies on an ungreased cookie sheet and bake for 20 minutes.
- Let cookies cool down at room temperature.
- In a double boiler, add chocolate chips and coconut oil, and stir until melted. Remove from heat and add 2 drops Peppermint essential oil. Stir well.
- Dip cookies halfway into chocolate/peppermint sauce and let cook on a cookie sheet lined with parchment paper. Chocolate will harden as it cools.
p.s. Looking for tips to use essential oils in cooking, baking, smoothies, desserts and more? Check out my FREE email course: In the Kitchen with Essential Oils.
Recipe adapted from Food Network.This post contains affiliate links. Read my full disclosure.