Both paleo and vegan, these buttery Chocolate Dipped Slice and Bake Cookies only require four ingredients and will quickly become your go-to gluten free treat!

Chocolate-Dipped Slice and Bake Cookies (Paleo and Vegan)

For most of my life, I had no idea that slice and bake cookies were a thing. Actually, I only found out about them a couple of months ago when I was flipping through Bon Appetit looking for some flavor inspiration for the Christmas cookie season. As someone who doesn’t own a rolling pin I’m a huge fan of a baking recipe where I can use either a spoon or a knife to finish the job so naturally, I was immediately interested in this concept. A cookie I can make with my meager amount of kitchen supplies? Groundbreaking.

I’ve also been dying for an excuse to top my cookies with rose petals, and these shortbread cookies were the perfect opportunity. I’m realizing this may have been a great Valentine’s recipe, but at least not we’re prepped for next year. Besides, these are also a great summer cookie since they are low-effort and hardly take up any oven time (a big perk here in AZ!)

Other ways to top your paleo shortbread cookies:

I topped my shortbread cookies off with edible rose petals for a pretty garnish, but you can also use chopped nuts such as pecans or even slivered almonds. You can also dip the cookies with white chocolate for a fun twist, or swirl a nut butter into the melted chocolate. You really can’t go wrong! I also have a version of these cookies made with lemon if you want to try that.

Ingredients for Slice and Bake Cookies (Paleo and Vegan)

• Cassava flour: my favorite flour for paleo and gluten-free cooking
• Coconut flour: I love adding a bit of coconut flour to help bind the cookies a bit
• Coconut oil: I have not tested these cookies with any other oil, and I wouldn’t’ really recommend trying anything else here.
• Vanilla: I’ve made these cookies without vanilla, but it definitely adds to the flavor!
• Honey( or agave for vegan): I’ve made these cookies with both honey and agave and both worked great! I haven’t tested other sweeteners though
• Dairy free chocolate chips: Hu Chocolate, Lilys, or Enjoy Life are all great options for dairy-free chocolate chips!
• Toppings of choice.

Tips for the best paleo and vegan cookies:

• Don’t slice these cookies too thin or they might break. A 1/4 inch is a good width to shoot for.
• Let these cool completely before moving them. They’re a bit fragile when warm since they have no egg to bind, but they firm up great when cool!
• I love using Hu Kitchen Chocolate for dipping!
• Don’t rush the baking time by trying to up the oven temp. If the baking temp is too high, the outside will brown before the inside is baked and that’s just a situation no one wants to be in.

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Chocolate Dipped Slice and Bake Cookies (Paleo and Vegan)

Both paleo and vegan, these buttery Chocolate Dipped Slice and Bake Cookies only require four ingredients and will quickly become your go-to gluten free treat!

COURSE Dessert

Cuisine American

PREP TIME 10 minutes

COOK TIME 10 minutes

resting time 2 hours

TOTAL TIME 2 hours 20 minutes

SERVINGS 16

INGREDIENTS

• 2 cups cassava flour
• 1/2 cup coconut flour
• 3/4 cup coconut oil
• 1/2 cup + 1 tbsp honey or agave for vegan
• 1 tsp vanilla

For dipping:

• 1/2 cup dairy free chocolate chips

INSTRUCTIONS

1. Stir together all of the cookie ingredients.
2. Place the cookie batter on a piece of parchment paper and roll the dough out into a log about 1.5 inches width-wise and 6 inches lengthwise, and wrap tightly with the parchment. Refrigerate until chilled, about 2 hours, or up to two days
3. Meanwhile, line a baking sheet with parchment paper and preheat the oven to 325 F. Stir lemon juice into frosting if using.
4. Preheat oven to 325°F and line two baking sheets with parchment paper. Remove the chilled dough from the fridge and cut into ¼ inch slices, placing on the prepared sheets
5. Bake for 8-10 minutes, or until lightly golden brown.
6. Allow to cool for 15 minutes on the baking sheet before moving to a plate or other surface. I like to freeze these for 30 minutes before topping to help them stay firm.
7. While your cookies chill, melt the chocolate chips in a double boiler until melted, stirring to make sure they don't burn. Remove the melted chocolate from heat and dip each cooled cookie halfway into the chocolate. Place the dipped cookies on a cooling rack or piece of parchment paper, and sprinkle with rose petals or chopped nuts if desired.