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We are in the depths of winter where I am. We get peeks of sun here and there, but the general state of things is pretty gloomy. Days like that are just screaming for something sweet and warm. Something comforting that will warm me up, but not weigh me down. If I'm going to lose 50 pounds this year, it's not going to happen if I'm snacking on cookies all the time! However, I am a firm believer in occasional treats, and these fit that bill perfectly. Sweetened with Truvia, and paired with my favorite Bigelow tea...perfection!
Truvia baking blend bakes and browns like sugar, but has 75% fewer calories. You can swap it out for sugar in any recipe, just cut the amount in half! Easy peasy. I see this being a staple in my baking cabinet! And can we talk about that pour spout? Love!
Now, I wanted to make this a recipe that I could truly enjoy without feeling guilty. I love butter, and I would rather use that than some weird butter substitute, but I have also been enjoying baking with coconut oil. Much healthier, and easy to swap. It can substitute for butter 1:1! Pro tip: If you want the coconut flavor, use unrefined coconut oil. If you want all the benefits without the flavor, go with refined.
Now, these cookies are good all on their own, but let's bump them up just a tiny bit. A quick drizzle of dark chocolate (because..antioxidants!) and some slivered almonds should do just the trick! I don't know about you, but that combination of dark chocolate and coconut is fantastic!
All you need now is a cup of your favorite Bigelow tea and you are all set! (Make sure you grab your coupon, first!) I am in love with the vanilla chai flavor. Warm, spicy, and perfect with these cookies! It lives in my tea collection all year round!
Chocolate Coconut Shortbread with Truvia®
Prep Time: 20 minCook Time: 10 minIngredients (12-24 cookies)Cookies
- 1 C coconut oil
- 1/2 C Truvia Baking Blend
- 1 large egg
- 1 t vanilla
- 1 1/2 C all-purpose flour
- 1/4 t salt
- 1/2 C chocolate chips
- 1/2 t coconut oil
- slivered almonds (optional)
cookiesCream together coconut oil, sugar, egg and vanilla.
Add flour and salt, mix well.
Chill for 30 minutes (coconut oil is a great swap for butter, but it has a lower melting point. Chilling your dough will help keep the edges from spreading too much!)
Preheat oven to 350.
Roll dough out, approximately 1/2 thick, onto a baking sheet.
Using a pizza cutter, cut dough into squares (size of your choice)
Using a fork, prick holes into each cookie.
Bake 10 minutes, or until outer edges are golden brown, and inner cookies are no longer shiny.
Allow to cool for a few minutes before removing to a cooling rack.
chocolate drizzleMelt chocolate chips in the microwave using 30 second bursts, stirring in between.
Once chocolate is melted, stir in coconut oil.
Place cooling rack with cookies over baking sheet. (easy clean up!)
Drizzle on top of cookies. (I like to use a small squirt bottle meant for decorating cookies. It gives me more control and doesn't end up gloopy!)
Sprinkle with slivered almonds.
Place in the refrigerator for 10-15 minutes to temper chocolate.
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Ok, who uses the Target Cartwheel app? I'm pretty much obsessed! Right now you can save 10% on your purchase of any package of Truvía® Natural Sweetener, Truvía® Baking Blend or Truvía® Brown Sugar Blend with Target Cartwheel. If you are not signed up, visit cartwheel.target.com or download the Cartwheel mobile app to join and start saving today! Seriously. You'll love it!
How do you take your tea? Are you a purist? A sugar and milk-er?
Have you tried baking with Truvia? What did you make?
Love your story today!