I am cookie dunker. It doesn’t matter if it’s milk or coffee, I like to dunk! What about you? I know that it doesn’t sit well for some but I got in the habit as a kid and pretty much never stopped — but now? ….as an adult, I get the pleasure of dunking into coffee!
Chocolate chip cookies are hard to dunk into coffee though (IMO). I just don’t like how the chocolate chips melt ….I prefer the bite of a chocolate chip so those cookies are never dunked into coffee by me – however, they are delish in a cup of cold almond milk! But let’s talk about the shortbread cookie. That for one, is my favorite cookie to dunk into coffee! (Hmmmmm….so, I guess this recipe blog post is all about ‘dunking the cookie’! Sorry ….especially if you’re not a dunker!)
As a child, my mom allowed us to have 2 cookies after dinner. She usually baked homemade chocolate chip or peanut butter cookies but every now and then she’d have shortbread cookies around. I don’t know if they were homemade or store bought but I do know that I disliked them a lot!!! They were just boring in comparison to the cookies filled with chocolate chips or the tastiness of peanut butter baked up into a crispy bite. But then …one day, I dunked a shortbread cookie into coffee and it was game changing! I’ve since learned to appreciate the cookie in it of itself but it’s always welcomed when I have a mug of hot coffee in my hands.
I made these shortbread cookies with the intention of them being stand alone cookies but I decided to dress them up with a little raspberry tweak because 1) had raspberries on hand and 2) Valentine’s Day is just around the corner! I thought it would be fun to be more festive with them! So whether you decide to make them for Valentine’s day or not, the raspberry cream lends a great compliment to the cookie — although coffee dunking isn’t recommended BUT I’d imagine they’d be great in your preference of ice cold milk! To dunk or not to dunk – that is the question!?
- 1 cup + 1 tbsp cup coconut flour
- 1/2 cup melted ghee, cooled
- 2 tbsp raw honey, melted/cooled
- 1/4 tsp pure vanilla extract
- Pinch of salt
- 1/2 cup raspberries
- 2 tbsp coconut butter
- 2 tbsp almond or cashew milk
- 2 tsp honey
- Raspberries for garnish
- Preheat oven to 350 degrees.
- In a bowl, incorporate the coconut flour with the ghee, honey, vanilla and salt with a whisk.
- Using a small scooper, scoop out a “ball of dough” into hands. Roll the dough into a ball and set on parchment lined baking sheet.
- Gently flatten dough with hand or back of spoon. You should be able to get 16-18 cookies out of this recipe.
- Bake at 350 degrees for 6-8 minutes.
- Let cookies cool completely before adding the raspberry cream.
- In a small saucepan, add the raspberries and honey to warm and come to a simmer. Using a potato masher, smash raspberries completely. Add the coconut butter, cashew or almond milk to the pan and stir to incorporate - mashing berries still, if needed. Once liquified and incorporated, remove from pan to a bowl and let cool.
- Using a spoon, drop a small dollop of cream onto the cookie and gently smear with back of spoon to cover top of cookie. Top it off with a slice of fresh raspberry!
- Store in refrigerator. The raspberry cream will somewhat solidify in fridge - which is what you want!
