Chocolate-Dipped Praline Shortbread Cookies


These decadent praline shortbread cookies, delicately topped with Elan organic raw almonds, are a delight for your family and your guests to enjoy. Plus, with vegan dark chocolate thrown into the mix, who could resist? Share your recipe images with us!


Servings: 16 cookies




Shortbread cookies

  • 1 ¾ cups gluten-free all-purpose flour mix
  • ½ cup sugar
  • 1 cup margarine, cold



  • ⅓ cup Elan Organic Raw Almonds, roughly chopped
  • ½ cup almond butter
  • ¼ cup maple syrup


Chocolate coating

  • ½ cup vegan 70% dark chocolate chips



  1. Preheat oven to 350 °F. Place a wire rack on a baking sheet.
  2. In a mixing bowl, combine flour, margarine, and sugar with a large fork, until crumbly. Cover and refrigerate for 10 minutes. Line 2 baking sheets with parchment paper while the dough rests.
  3. To shape the cookies, take 2 tbsp of dough and form a small disk. Repeat 16 times. Press a finger into the center of each cookie and refrigerate for 20 minutes. Bake cookies for 40-45 minutes. Cool completely on the baking sheet.
  4. To make praline, place almond butter and maple syrup in a microwave-safe bowl, heat for 45 seconds in a microwave and stir to combine. Spoon the mixture in the wells of the cookies. Top with chopped almonds and set for 30 minutes.
  5. Melt the chocolate in a microwave and pour onto a plate. Dip the base of each cookie into the chocolate and rest on the wired rack to set.

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