Go Back
+ servings
stack of chocolate-dipped matcha cookies
Print Pin
5 from 9 votes

Dark Chocolate-Dipped Paleo Matcha Shortbread Cookies

For a healthy-ish green St. Paddy's Day treat, try these dark chocolate-dipped Paleo matcha shortbread cookies. With only five ingredients in the basic cookie, these are easy to mix up and fun to embellish with the dark chocolate dip and plant-dyed sprinkles.
Course Baked Good, Dessert
Cuisine American
Keyword Gluten-free cookies, Paleo cookies, matcha cookies, green tea cookies, chocolate dipped cookies, almond flour cookies, easy recipe, vegetarian cookies
Prep Time 30 minutes
1 hour
Total Time 1 hour 30 minutes
Servings 20 cookies
Author Beth

Equipment

  • Oxo silicone rolling bag
  • Rolling Pin
  • Baking sheet
  • Spatula
  • Mixing Bowl

Ingredients

For the cookies

  • 2 cups blanched almond flour
  • 5 tablespoons arrowroot starch plus more for rolling out
  • ¼ teaspoon pink sea salt
  • 2 teaspoons fine matcha powder I use Republic of Tea
  • ½ cup unsalted grass fed butter softened (or ghee, coconut oil or palm shortening) see note for vegan option
  • 3 tablespoons raw honey or maple syrup or ¼ cup if not dipping in chocolate
  • 1 teaspoon vanilla

For the dipping chocolate

  • 4-5 ounces dark chocolate I use Enjoy dark morsels
  • ½ teaspoon coconut oil
  • 2 tablespoons sprinkles Edward & Sons organic Sprinkels

Instructions

  • Assemble ingredients.
  • Whisk together the dry ingredients in a bowl.
  • In a separate small bowl, combine butter and honey until creamed together. Then gently mix into the dry ingredients until a crumbly, soft dough forms.
  • Using your hands, knead the dough to form a ball, then flatten into a disc and place between two sheets of parchment paper or in plastic wrap and place into the fridge. Chill until the dough is firm, at least 1 hour, up to 2 days.
  • Preheat the oven to 325ºF and line a baking sheet with parchment paper. Place the disc of dough in a silicone rolling bag or between two sheets of parchment paper lightly sprinkled with arrowroot starch. Using a rolling pin, roll the dough out to around ¼-inch thick, see note. Lightly dust the cookie cutter you plan to use (I used a 2-inch fluted circle) with a little arrowroot starch as well. Remove the top parchment paper and cut out the cookies.
  • Carefully transfer the cookies to the parchment-lined baking sheet, about 1 inch apart - they spread out very little. A metal spatula dusted with a little arrowroot works well to transfer the cookies. Reroll dough scraps to ¼-inch thickness and cut out additional cookies.
  • Bake for 12-15 minutes (check at 12; these took 14 minutes in high-altitude Denver) until ever so slightly golden brown on the edges. Watch them carefully so they don't brown too much. They will puff up just a little in the middle.
  • Allow the cookies to cool for a few minutes on the pan before transferring to a cooling rack to cool completely. If dipping in chocolate, don’t discard the parchment paper yet.
  • Melt your chocolate and coconut oil using the double boiler method (a bowl over a pan with simmering water) or in small (10-second) bursts in the microwave, see note. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
  • Dip each cookie into the melted chocolate and transfer to parchment to cool. Drop the sprinkles over each cookie right after you dip it. Let the chocolate cool completely - this will keep it from sticking to the parchment. Once cooled, store in an air-tight container in the fridge.

Notes

If your kitchen is cold and the butter is not soft at room temperature, place it in the microwave for no more than 30 seconds - stop before it all melts, or the dough will be harder to work. 
For a vegan substitute for the butter, use ¾ coconut oil and ¼ olive oil. In this recipe that's 6 tablespoons cocnut oil and 2 tablespoons olive oil. Or use vegan baking sticks like Earth Balance. 
I place two ¼-inch dowels alongside my dough to keep the rolling pin from flattening the dough too much. 
For dipping in chocolate, use a bowl that is a bit wider than the cookie and deep enough to dip to at least ½ inch; the one that works best for me tapers toward the bottom. 
Adapted from this recipe by Beth of Tasty Yummy
Makes: approx.  18-20 cookies when rolled just over ¼ inch thick