Dark Chocolate-Dipped Moringa Shortbread Cookies (GF, V)
Flavorful and not too sweet, these wholesomely scrumptious vegan and gluten-free shortbread cookies pack a splendid secret--superfood Moringa!
As you can tell, I was a little bit lazy about capturing photos of these tasty, perfectly crisp-tender shortbread cookies. Knowing this to be true, I guess it’s fair to say I’m also being hasty sharing this post. But there’s a good reason for both of these shortcomings: one, I didn’t think this recipe needed to be it’s own unique post; and, once I realized it did indeed deserve that, I couldn’t wait.
This simple recipe is essentially a repost. If you’ve seen my Chocolate-Dipped Moringa Pistachio cookies, you’ll notice the ingredients are essentially the same, minus the pistachios here. And oh what a difference the omission makes! Both are utterly delightful, but cutting out the pistchios similarly cuts back on the calories of what is naturally quite a calorie dense treat without detracting from the flavor. Also, this version is that bit more easily rollable—and that means, cookie cutter shapes extravaganza!
I know I’m not alone in appreciating the joy that bubbles and grows simply from fun shapes. This is true when it comes to the baking, giving, and receiving. This week I made some for a lovely friend recovering from hip surgery, so heart-shapes were a must. Let the inner child loose; this is a simple pleasure we should never outgrow.
Why Moringa?
Known as “nature’s multivitamin”, superfood Moringa is considered one of the most nutrient-dense plants on earth. A strong source of plant protein, Moringa contains all essential amino acids, as well as a complex vitamins, minerals, and antioxidants, including iron, calcium, potassium, magnesium, B vitamins, and more. Moreover, the potent plant is believed to be readily bioabsorbable, making that wealth of nutrients all the more accessible.
In line with its deep green superfood nature, Moringa can bring more than a hint of earthy, even grassy, taste. to counter it while also avoiding a muddy color, I tend to pair it with bright tropical, rich chocolate, or umami flavors that offer balance. Something along the lines of my Miso Moringa soup, Miso Moringa Edamame Spread, or Green Mango Moringa Smoothie. In this recipe, though, I swear the moringa actually somehow enhances the overall yumminess. You don’t have to just take my word for it, either. My discriminating 12-year old asserted the same without even being prompted. In fact, he may even prefer the shortbread over the shortbread with chocolate, and he is most firmly a chocolate lover.
If you don’t have moringa, leaving it out will yield delicious results as well, with no alterations needed. Likewise, matcha powder will offer lovely flavor, a prettier color, and potent benefits of its own. And, there is always the invitation to go nutty, adding in and sprinkling the chocolate dip with the majesty of crushed pistachios. Whatever you do, I hope you enjoy! xo
Use code HAPPYAPPLE for 15% off Organic India Moringa!
Chocolate-Dipped Moringa Shortbread Cookies (GF, V)
Pretty, flavorful, and not too sweet, these delightful, wholesome vegan and gluten-free shortbread cookies pack a splendid secret--superfood Moringa!
Ingredients
- ¾ cup gluten-free flour blend (I use Bob's Red Mill 1-1)
- ¾ cup almond flour
- ½ teaspoon baking soda
- 1 Tablespoon Moringa powder (or sub in matcha)
- ¼ cup maple syrup
- ¼ cup light olive oil
- Approximately 1-3 tablespoons plant milk of choice, if needed
- ½ Cup dark chocolate chips, for melting
Instructions
- Preheat the oven to 350 F.
- In a mixing bowl, combine flours, Moringa (or Matcha) powder, and baking soda to the bowl and whisk to combine and evenly distribute the powder.
- Add in the oil and maple syrup. Add one-half tablespoon (or less) of plant milk at a time if needed to form a soft dough. Roll out to just under 1/4-inch thickness on parchment paper or a lightly floured surface. Use a cookie cutter to cut into shapes, placing them on a baking sheet prepared with parchment or silpat. Bake the cookies for 10-12 minutes or until they are just becoming golden brown on the edges. Let cool.
- While cookies are cooling, melt the dark chocolate in a doiublle boiler or the bowl on saucepan method OR heat on High in a microwave safe bowl for 1 minute, or gently heat in a saucepan, stirring until smooth. Dip half of each cooled cookie in the melted chocolate. Place the tray in the freezer for 5 minutes for the chocolate to firm up or let cool fully at room temperature. Enjoy!
Nutrition Facts
Calories
143Fat
9 gSat. Fat
3 gCarbs
14 gFiber
2 gNet carbs
12 gSugar
6 gProtein
3 gSodium
56 mgCholesterol
0 mg