If you have a soft spot for buttery, tender cookies with a deep chocolate kick but need to avoid gluten, then this Gluten-Free Chocolate Shortbread Cookies Recipe is going to become your new obsession. Imagine rich cocoa-infused shortbread that melts in your mouth with just the right amount of espresso-enhanced depth and a perfect crumbly texture, all made without a trace of gluten. This recipe blends simple, thoughtful ingredients to create a truly comforting treat that’s perfect for any occasion—from afternoon tea to festive celebrations. Get ready to bake cookies that feel indulgent but are surprisingly straightforward to make!
Ingredients You’ll Need
Every ingredient in this cookie recipe is chosen with purpose, ensuring delicious flavor and perfect texture without gluten. Each one brings something special to the plate, from the rich cocoa to the tenderizing starches.
- 1½ cups gluten-free all-purpose flour with xanthan gum included: Provides the structure and a tender crumb crucial to these shortbread cookies.
- ½ cup unsweetened cocoa powder: Adds deep, chocolatey richness—be sure to sift it to keep the dough smooth.
- ¼ cup cornstarch: Helps create a light, delicate texture that’s signature to shortbread.
- ¼ cup tapioca starch: Adds chewiness and balances moisture, improving dough elasticity.
- ½ teaspoon xanthan gum (if your blend lacks it): Binds ingredients and mimics gluten’s elasticity.
- 1 cup coconut sugar: Offers a caramel-like sweetness with a subtle depth that’s more complex than plain granulated sugar.
- ½ teaspoon kosher salt: Enhances all flavors, especially chocolate, by balancing sweetness.
- 1 teaspoon espresso powder: Intensifies the chocolate notes with a gentle coffee aroma.
- 1 cup (2 sticks) unsalted butter, cold and cubed: Essential for that rich, crumbly texture and buttery flavor.
- 1 large egg yolk: Adds richness and helps bind the dough together.
- 1 teaspoon pure vanilla extract: Provides a warm, sweet aroma that complements the chocolate beautifully.
How to Make Gluten-Free Chocolate Shortbread Cookies Recipe
Step 1: Mix the Dry Ingredients
Start by whisking the gluten-free flour, sifted cocoa powder, cornstarch, tapioca starch, xanthan gum (if needed), coconut sugar, kosher salt, and espresso powder in a large bowl. Sifting the cocoa powder here is key to avoiding those stubborn lumps and ensures your cookies have that smooth, even chocolate flavor throughout.
Step 2: Cut in the Butter
Add the cold, cubed butter to your dry ingredients, then use a pastry cutter or two forks to work it in until the mixture looks like coarse crumbs dotted with pea-sized pieces. Keeping the butter cold is essential—it means your cookies will end up with tender, flaky layers instead of greasy dough.
Step 3: Add the Egg Mixture
Whisk the egg yolk together with the vanilla extract in a small bowl, then drizzle this over your crumbly dough. Fold gently with a spatula until the dough just begins to come together. If it needs a little extra help, gently knead it in the bowl—just be careful not to overwork it or warm the butter, as that could make your cookies tough.
Step 4: Shape the Dough Log
Turn the dough out onto a lightly floured piece of parchment paper and form it into a firm log about 1 inch thick and 2½ inches wide. This simple shape makes for perfectly uniform cookie rounds when sliced up later.
Step 5: Chill the Dough
Wrap your dough log tightly in parchment and pop it into the fridge for at least one hour, or better yet, overnight. This chilling step firms the dough up, which helps you slice neat, pretty cookies that bake evenly.
Step 6: Slice and Prepare for Baking
When ready, preheat your oven to 350°F and line two baking sheets with parchment. Remove your chilled dough log and slice it into rounds about ¼ inch thick, spacing each cookie about 1 inch apart on your sheets. If your slices crumble a bit, allow the dough to warm at room temperature for five minutes and try slicing again.
Step 7: Bake to Perfection
Bake your cookies for 12 minutes, rotating the pans halfway through to ensure even baking. The edges should look set with just a slight crack on top—that’s your cue! For a softer center, pull them out a minute or two early since they’ll firm as they cool. Let the cookies rest on the baking sheets briefly before moving them to a wire rack to cool fully.
Step 8: Optional Freezing for Later
If you want to bake these at a later date, wrapped logs of dough freeze beautifully for up to a month. Baked cookies also freeze well for up to two months—just thaw at room temperature when you’re ready to enjoy.
How to Serve Gluten-Free Chocolate Shortbread Cookies Recipe
Garnishes
These cookies are delicious on their own, but a dusting of powdered sugar or a drizzle of melted dark chocolate takes them to the next level. For a festive twist, sprinkle crushed freeze-dried raspberries on top for a pop of color and tangy contrast.
Side Dishes
Pairing these rich, crumbly shortbreads with a cup of strong black coffee or creamy hot chocolate creates a dessert experience that feels indulgent yet balanced. Fresh berries or a dollop of whipped cream also complement the chocolate flavor beautifully without overpowering it.
Creative Ways to Present
For a special occasion, arrange these cookies on a tiered platter alongside gluten-free teas or espresso shots. Sandwich two cookies with a thin layer of chocolate ganache or raspberry jam for an elegant treat your guests will rave about. Wrapping them individually in parchment and tying with a ribbon also makes lovely homemade gifts!
Make Ahead and Storage
Storing Leftovers
Store your baked shortbread cookies in an airtight container at room temperature for up to five days. Keeping them sealed helps maintain that perfect crumbly texture without drying out or becoming stale.
Freezing
You can freeze both unbaked dough logs and fully baked cookies. Wrap dough tightly in parchment and foil, then freeze for up to one month before slicing and baking. For baked cookies, layer parchment between them in a freezer-safe container, and enjoy within two months for optimal flavor.
Reheating
For a fresh-from-the-oven feel, gently warm baked cookies in a low oven (300°F) for 5 minutes after thawing. This melts the butter slightly and revives their tender texture without making them hard or chewy.
FAQs
Can I substitute the coconut sugar for regular sugar?
Yes! While coconut sugar adds a subtle caramel flavor that pairs wonderfully with chocolate, you can use regular granulated sugar if that’s what you have on hand. Keep in mind the flavor will be slightly different but still delicious.
Is it necessary to use espresso powder?
Espresso powder is optional but highly recommended as it deepens the chocolate flavor without adding coffee taste. If you don’t have any, you can leave it out, and the cookies will still be tasty.
What if I don’t have xanthan gum in my gluten-free flour blend?
If your gluten-free blend lacks xanthan gum, be sure to add the ½ teaspoon specified. It helps bind the dough and keeps the cookies from crumbling excessively.
Can this dough be rolled out instead of shaped into a log?
You could roll the dough between parchment sheets, but it’s stickier and more fragile than typical doughs due to gluten-free flours, making slicing a log easier and yielding neater cookies.
Are these cookies suitable for vegans?
This recipe contains butter and egg yolk, so it’s not vegan as-is. However, you might experiment with vegan butter and flax egg substitutes, but results may vary since those ingredients affect texture significantly.
Final Thoughts
Making this Gluten-Free Chocolate Shortbread Cookies Recipe is like treating yourself to little bites of love that bring warmth and joy, no matter the occasion. With simple ingredients and easy steps, you can create a batch of beautifully flaky, decadent cookies that everyone will adore—gluten intolerances included. Trust me, once you try this recipe, it will quickly become one of your go-to favorites. Happy baking!
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Gluten-Free Chocolate Shortbread Cookies Recipe
- Prep Time: 20 minutes
- 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 combine rich cocoa flavor with a tender, crumbly texture that’s perfectly balanced by a hint of espresso. Made with a blend of gluten-free flours and coconut sugar, they offer a delightful, naturally sweet treat that’s ideal for those avoiding gluten without sacrificing classic cookie goodness.
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. Ensure the cocoa powder is sifted to avoid lumps, giving a smooth and even chocolate flavor throughout.
- Cut in Butter: Add the cold, cubed butter to the dry mixture. Using a pastry cutter or two forks, incorporate the butter until the mixture looks like coarse crumbs with small pea-sized pieces. Keeping the butter cold is essential for tender, flaky cookies and prevents greasy dough.
- Add Egg Mixture: Lightly beat the egg yolk with the vanilla extract in a small bowl. Drizzle this over the crumbly dough and fold gently with a spatula until the dough just comes together. If needed, gently knead in the bowl being careful to avoid warming the butter, which would make the dough tight and tough.
- Shape Dough Log: Transfer the dough onto a lightly floured parchment paper sheet. Shape it firmly into a log about 1 inch thick and 2½ inches in diameter. This shape facilitates uniform cookie rounds when sliced.
- Chill Dough: Wrap the dough log tightly in parchment and refrigerate for at least one hour or overnight. Chilling is necessary to ensure clean, unbroken slices and helps the cookies maintain shape during baking.
- Preheat Oven and Prepare Baking Sheets: Set your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and help with even baking.
- Slice and Arrange Cookies: Remove the chilled dough from the fridge and slice into ¼-inch thick rounds. Place the slices 1 inch apart on the prepared baking sheets. If the dough crumbles during slicing, let the log rest at room temperature for about 5 minutes to soften slightly, then re-slice carefully.
- Bake Cookies: Bake for 12 minutes, rotating the baking sheets halfway through for even browning. The cookies should have set edges and slightly cracked tops. For softer centers, you may reduce baking time by 1 to 2 minutes as the cookies firm while cooling.
- Cool Cookies: Let the cookies rest on the baking sheets for 5 minutes to firm up. Then transfer them to a wire rack to cool completely.
- Storage: Wrapped dough logs can be frozen for up to one month. Baked cookies store well in an airtight container at room temperature for 5 days, or frozen for up to 2 months to preserve texture and flavor without sogginess.
Notes
- Using cold butter is critical for achieving the tender, flaky texture characteristic of shortbread.
- Sifting the cocoa powder prevents lumps and ensures even chocolate flavor throughout.
- If the dough is too crumbly when slicing, letting it soften slightly at room temperature helps create smooth cookie rounds.
- Underbaking slightly will result in softer centers as the cookies firm up while cooling.
- Freezing dough or baked cookies allows for easy make-ahead options while preserving quality.
