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
Scale
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.
