If you’ve been searching for that perfect bite-sized treat that combines rich chocolate flavor with the buttery crumble of a classic shortbread, look no further. This Gluten-Free Chocolate Shortbread Cookies Recipe brings together the best of both worlds, offering a delicate texture and deep cocoa notes that melt beautifully on your tongue. Whether you’re catering to gluten sensitivities or simply want an irresistibly delicious cookie, these little gems deliver on every flavor-packed promise with simple ingredients and straightforward steps. Trust me, once you try this recipe, it will quickly become a staple in your baking repertoire.
Ingredients You’ll Need
Getting the perfect gluten-free chocolate shortbread starts with a smart, well-curated list of ingredients. Each component plays a vital role in ensuring the cookies have the right texture, taste, and richness that make you keep coming back for more.
- Gluten-free all-purpose flour (1½ cups): The foundation of the cookie, providing structure while keeping it gluten-free.
- Unsweetened cocoa powder (½ cup): Gives a deep, authentic chocolate flavor; sifting it avoids lumps in your dough.
- Cornstarch (¼ cup): Helps achieve a tender crumb by softening the flour mixture.
- Tapioca starch (¼ cup): Adds chewiness and helps bind the ingredients together.
- Xanthan gum (½ teaspoon): Essential for mimicking gluten’s elasticity if your flour blend lacks it.
- Coconut sugar (1 cup): Provides a subtle caramel sweetness with a lower glycemic index than regular sugar.
- Kosher salt (½ teaspoon): Enhances all the flavors and balances the sweetness.
- Espresso powder (1 teaspoon): A secret weapon that intensifies the chocolate’s richness without overwhelming.
- Unsalted butter (1 cup or 2 sticks): Cold and cubed for that tender, flaky texture.
- Egg yolk (1 large): Adds richness and helps bind the dough.
- Pure vanilla extract (1 teaspoon): Elevates the flavor profile with warm, inviting notes.
How to Make Gluten-Free Chocolate Shortbread Cookies Recipe
Step 1: Mix the Dry Ingredients
Start by whisking together the gluten-free all-purpose flour, cocoa powder (make sure to sift it first), cornstarch, tapioca starch, xanthan gum (if your blend needs it), coconut sugar, kosher salt, and espresso powder in a large bowl. This blend creates the perfect chocolatey base and a tender crumb that is both flavorful and satisfying.
Step 2: Cut in the Butter
Add the cold, cubed butter into the dry mixture. Use a pastry cutter or two forks and work the butter into the flour until the texture resembles coarse crumbs with some larger, pea-sized pieces. Keeping the butter cold is key to maintaining a tender layering effect in your shortbread once baked, so avoid overhandling the dough.
Step 3: Add the Wet Ingredients
Lightly beat the egg yolk and vanilla extract together, then drizzle this into the crumb mixture. Gently fold with a spatula until the dough just starts to come together. If it’s not fully combined, knead softly in the bowl—but be careful not to overmix, as this can warm the butter and lead to a tougher texture.
Step 4: Shape the Dough
Transfer your dough onto a lightly floured sheet of parchment paper and form it into a firm log about 1 inch thick and 2½ inches wide. This will help you slice perfectly round cookies that bake evenly, making the entire process smoother and more enjoyable.
Step 5: Chill the Dough
Wrap the dough log tightly with parchment paper and refrigerate for at least one hour, or overnight if you have the time. Chilling firms up the dough so the slices hold their shape during baking, and it also allows the flavors to deepen.
Step 6: Slice and Prepare for Baking
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Take the chilled dough from the fridge and cut it into ¼-inch thick rounds. Place them on the baking sheets spaced about 1 inch apart. If slicing causes crumbling, let the dough sit at room temperature for five minutes to soften slightly before trying again.
Step 7: Bake the Cookies
Bake for 12 minutes, rotating the pans halfway through for even cooking. The cookies should have set edges and may show slight cracks on top. For a softer center, pull them out a minute or two early since they continue to firm up as they cool. Allow the cookies to rest on the sheets for about 5 minutes before transferring to a wire rack to cool completely.
How to Serve Gluten-Free Chocolate Shortbread Cookies Recipe
Garnishes
Sprinkle a light dusting of powdered sugar or a drizzle of melted dark chocolate on cooled cookies to add a touch of elegance and extra sweetness. Chopped toasted nuts like hazelnuts or almonds also bring a delightful crunch if you want to elevate the presentation.
Side Dishes
These cookies pair wonderfully with a warm cup of coffee or a glass of cold almond milk. For an indulgent treat, serve alongside a scoop of vanilla bean ice cream or a dollop of whipped coconut cream to complement their rich, chocolatey notes.
Creative Ways to Present
Stack your cookies in a decorative tin tied with a rustic ribbon for a delightful homemade gift. Alternatively, arrange them on a dessert platter surrounded by fresh berries for a visually appealing spread that’s perfect for parties or afternoon tea.
Make Ahead and Storage
Storing Leftovers
Store baked cookies in an airtight container at room temperature for up to 5 days. They maintain their buttery crispness while staying moist inside, perfect for nibbling whenever cravings strike.
Freezing
You can freeze the wrapped dough log for up to one month if you want to bake cookies fresh at a later date. Baked cookies also freeze beautifully for up to 2 months — just make sure they’re in airtight containers or freezer-safe bags to prevent freezer burn.
Reheating
To refresh frozen baked cookies, allow them to thaw at room temperature, then warm in a low oven (around 300°F) for 5 minutes to bring back that just-baked crispness. Avoid microwaving as it might make the cookies lose their delicate texture.
FAQs
Can I substitute the coconut sugar in the recipe?
Absolutely! You can swap coconut sugar for brown sugar or granulated sugar if you prefer. Just keep in mind that coconut sugar adds a slight caramel depth you might miss, but other sugars will still yield tasty cookies.
Do I need to use espresso powder in gluten-free chocolate shortbread cookies recipe?
The espresso powder is optional but highly recommended. It intensifies the chocolate flavor without giving a coffee taste, making the cookies more complex and bakery-worthy.
How do I ensure my cookies are crumbly and not tough?
Use cold butter and avoid overmixing the dough. Chilling the dough before slicing also helps the cookies bake up tender and flaky, just like perfect shortbread should be.
Can I make these cookies vegan?
To veganize this recipe, replace butter with a firm vegan butter substitute and use a flax egg or other egg replacer in place of the egg yolk. The texture might vary slightly but will still be delicious.
Is it necessary to use the xanthan gum?
Xanthan gum helps mimic gluten’s stretchy texture, providing structure. If your gluten-free flour blend already contains xanthan gum, you don’t need the extra ½ teaspoon; if not, it’s best to include it for optimal results.
Final Thoughts
These Gluten-Free Chocolate Shortbread Cookies Recipe are a delightful discovery for anyone who loves rich, buttery, and tender treats without gluten. The balance of flavors and textures always wins hearts, making them perfect for sharing with family, giving as gifts, or just savoring with your favorite beverage. I encourage you to dive in and try this recipe — once you do, I’m confident it’ll become a go-to whenever a chocolate craving hits.
Print
Gluten-Free Chocolate Shortbread Cookies Recipe
- Prep Time: 1 hour
- Cook Time: 12 minutes
- Total Time: 1 hour 12 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These gluten-free chocolate shortbread cookies are rich, tender, and perfectly balanced with deep chocolate flavor. Made with a blend of gluten-free flours and cocoa powder, and sweetened with coconut sugar, they offer a deliciously crumbly texture and delightful espresso undertones. Ideal for anyone seeking a gluten-free treat that’s buttery but light, these cookies are simple to prepare and bake to perfection.
Ingredients
Dry Ingredients
- 1½ cups gluten-free all-purpose flour (with xanthan gum included)
- ½ cup unsweetened cocoa powder (sifted)
- ¼ cup cornstarch
- ¼ cup tapioca starch
- ½ teaspoon xanthan gum (if your blend lacks it)
- 1 cup coconut sugar
- ½ teaspoon kosher salt
- 1 teaspoon espresso powder
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, cold, cut into ½-inch cubes
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the gluten-free flour, sifted cocoa powder, cornstarch, tapioca starch, xanthan gum (if using), coconut sugar, kosher salt, and espresso powder. This ensures even flavor distribution and prevents lumps in the dough.
- Incorporate Butter: Add the cold, cubed unsalted butter to the dry mixture. Using a pastry cutter or two forks, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with small pea-sized butter pieces. Keeping the butter cold is essential for tender cookie layers.
- Add Wet Ingredients: Lightly beat the egg yolk with vanilla extract in a separate bowl. Drizzle this mixture over the buttery crumb mixture and gently fold with a spatula until the dough just comes together. Avoid overmixing to maintain a tender texture.
- Shape Dough: Turn the dough onto a lightly floured parchment sheet and shape it firmly into a log about 1 inch thick and 2½ inches in diameter. This log shape helps in cutting uniform cookie rounds.
- Chill Dough: Wrap the dough log tightly in parchment and refrigerate for at least one hour or overnight. Chilling prevents spreading and allows for easier slicing.
- Preheat Oven & Prepare Baking Sheets: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cookie release.
- Slice and Arrange Cookies: Remove the chilled dough from the fridge and cut into ¼-inch thick rounds. Place rounds on prepared baking sheets spaced 1 inch apart. If dough crumbles when slicing, let it soften at room temperature for 5 minutes before slicing again.
- Bake Cookies: Bake for 12 minutes, rotating pans halfway through for even baking. Cookies should have set edges and slightly cracked tops. For softer centers, reduce baking time by 1 to 2 minutes. Let cookies rest on baking sheets for 5 minutes before transferring to wire racks to cool completely.
- Storage: Dough logs can be frozen up to one month wrapped tightly; baked cookies keep well in airtight containers at room temperature for 5 days or can be frozen for up to 2 months to maintain freshness and texture.
Notes
- Ensure butter is cold to achieve flaky, tender cookie layers.
- Sifting cocoa powder prevents lumps and creates uniform chocolate flavor.
- Do not overmix dough to avoid warming the butter and tough cookies.
- Chilling dough is crucial for clean slicing and preventing misshaped cookies.
- Rotate baking sheets midway through baking for even cookie color and texture.
- Underbaking slightly yields softer centers, as cookies firm up while cooling.
- Use parchment paper on baking sheets for easy cleanup and to prevent sticking.
- Dough and cookies freeze well, allowing for advance preparation or longer storage.
