Butter Cookies Dipped in Chocolate
Whip up a batch of homemade butter cookies dipped in chocolate. These are a classic holiday cookie, and this recipe is a twist. I created a gluten free butter cookie, and it tastes just as good as any other recipe.
These almond flour butter cookies are also Keto friendly when you use the Lily’s chocolate that is approved for the keto diet. Make these for any and every occasion.
Gluten Free Butter Cookies
If there is something I really love with a gf substitute, it’s a good butter cookie. It melts in your mouth and is the perfect light and sweet cookie. I have had to adapt to a gluten free lifestyle and this recipe here has become my go-to recipe.
Dipping Cookies In Chocolate
You will hold on to one of the edges of your cookie and dip your butter cookies partially into the chocolate. Lift your cookies out of the chocolate and allow the excess chocolate to drip off. Then place on wax paper add sprinkles if you want and allow the chocolate to harden.
It’s fun and a little messy, but it’s actually very easy.
To speed up the process you can add cookies to the freezer for a quick set freeze.
Can I Use Margarine In Replace of Butter?
Unfortunately, you will need to use butter. Margarine tends to be more oil-based, and it will affect how the cookies bake up. So in this case I recommend only using real butter for this recipe.
Variations To Dipped Butter Cookies
- Add colorful sprinkles to match the time of year. Red, green, white for Christmas, pastel for Easter or spring, etc.
- Crush up and add toffee chips on top for a nice layer of crunch
- Do white chocolate in replace of milk chocolate
- Add on chocolate shavings on top of melted chocolate
- Green icing for St Patrick’s Day
You get the idea. They are very versatile.
You can find tons of ways to dress up these cookies to make them fit exactly what you want. Add toppings to give them a fun look, and add flavor.
Are Butter Cookies and Shortbread Cookies The Same Thing?
Butter cookies and shortbread cookies are very similar. The main thing is the butter stands out more in this recipe versus a classic shortbread recipe.
Either way, both cookies are incredible and what I love about butter cookies is they are so easy to make.
Using Almond Flour For Butter Cookies
To make these cookies gluten free I used almond flour. The key to this is making sure you use very fine flour. I reached for Bob’s Mill because it is a finer flour. If your flour isn’t that fine you can always run it through a food processor or even pulse on a blender to make it thinner in texture.
If it isn’t too fine you will find the almond flour will alter the texture of the cookies a bit.
- 1 cup almond flour – I use Bob’s Red Mill because it is very fine
- ½ Cup powdered Swerve sugar
- 3 tablespoons of soft butter (not melted)
- 1 teaspoon of vanilla extract
- ½ cup Lilly’s chocolate chips
- 1 tablespoon of heavy cream
1. Preheat oven to 350 degrees F and line a backing sheet with parchment paper.
2. In a bowl, combine almond flour, powdered sugar and vanilla and mix well.
3. With your hands, add the butter to the mixture and combine thoroughly.
4. Roll dough into 8 inch balls and place on cookie sheet at least 2 inches apart. The
cookies will expand slightly when cooking.
5. With a fork, press down in both directions on cookies.
6. Cook for 8-12 minutes keeping a close eye on them.
7. Let cool completely.
8. After cooled, melt chocolate and heavy cream in 30 second intervals in the microwave until smooth.
9. Dip cookies one at a time in the chocolate until desired covered.
10. Place in freezer for 10-20 minutes to solidify.
How To Make Gluten Free Butter Cookies (Almond Flour) – Step By Step
- Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
- In a bowl, combine 1 cup of almond flour, 1/2 cup of powdered sugar and 1 tsp vanilla and mix well:
With your hands, add the 3 Tbsp of butter to the mixture and combine thoroughly:
- Roll dough into 8 inch balls and place on cookie sheet at least 2 inches apart. The cookies will expand slightly when cooking.
- With a fork, press down in both directions on cookies.
- Cook for 8-12 minutes keeping a close eye on them. You want them to look a little like this when they’re done:
Let cool completely.
After cooled, melt 1/2 cup of chocolate chips and 1 Tbsp of heavy cream in 30 second intervals in the microwave until smooth and you’ve achieved a consistency like this:
- Dip cookies one at a time in the chocolate until desired coverage.
- Place in freezer for 10-20 minutes to solidify.
Remember, they are definitely nice on their own, but the chocolate is a great addition.