Chocolate Greek Shortbread

Chocolate Greek Shortbread

Wholesome Lee
Absolutely buttery and nutty, without any refined ingredients.
I have always been someone who absolutely adores traditional Greek shortbread. It is one of my favourite tea time treats, and I used to have a friend who had a yia yia that would make THE BEST Greek shortbread.
This is my take, and I ofcorse decided to add some cocoa to give it a chocolate twist. It can be made with or without the cocoa, and I guarantee that these will be a hit!
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Course Snack
Servings 33 cookies


  • 100 g toasted almonds
  • 2 cups oat flour
  • ½ cup granulated sugar of choice I used xylitol, but you could use raw sugar, coconut sugar etc. +1 tbsp corn starch
  • ½ cup softened buttery spread I used organic grassfed butter, but you can use a vegan buttery spread or coconut oil
  • ¼ cup milk of choice
  • 2 tbsp cocoa
  • 1 pinch salt
  • 1 tsp pure vanilla extract
  • extra sugar for dusting I used around 1/3 cup


  • Preheat oven to 150°C and line a baking tray with baking paper.
  • In a high speed blender, blend the granulated sugar with the corn starch extremely well until if forms an icing sugar consistency. Pour into a bowl and set aside.
  • In the blender, place the almonds and blend well until it forms a flour like consistency.
  • Combine the oat flour, blended almond flour, cocoa, salt and blended sugar mixture in a bowl.
  • Mix in the buttery spread, milk and vanilla extract. I like to mix it with my hands as I find it gives the cookie a crumbly texture.
  • Roll into small balls (roughly 2cm) then press down slightly with a fork or shape into crescent shapes.
  • Place in oven and bake for 15 mins at 150°C until golden brown.
  • Once ready and cooled, dust with additional powdered sugar (granulated sugar of choice places in blender)
Keyword chocolate, cookie
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