Chocolate Shortbread Cookies (Gluten Free Option)

If you have almost all of the ingredients for cookies on hand except a leaving agent - fear not! Shortbread has come to the rescue.

After purchasing many boxes of Walkers Shortbread Gluten-Free Shortbread Rounds, I finally said “enough!”, and went about making my own version which you can try here. As much as I love that recipe, one day I decided to add some chocolate… and voila. A new combo that should be up there with Peanut Butter & Jelly.

Don’t believe me? Give it a try. I dare you!

The Recipe

Time allotment

Prep Time: 15-20 minutes

Cooking time: 15-16 minutes

Total Time: 30-36 minutes

Yield: 20-24 chocolate shortbread cookies

Cooking Utensils

Two bowls
Spatula
Whisk - OR - Handheld Mixer (to beat eggs)
Measuring cups
Measuring spoons

Ingredients

1 1/2 cups (183g) preferred flour
- If using gluten free flour without xanthan gum, add 1/2 tsp xanthan gum
- I used Gluten Free Robin Hood All Purpose Flour Blend
1/2 cup (61g) cocoa powder
1/2 cup (115g) granulated sugar
1 cup (227g) salted butter
1 tsp vanilla extract

Instructions

In a bowl, add 1 cup (227g) salted butter, 1/2 cup (115g) granulated sugar, and 1 tsp vanilla extract
With a whisk or a handheld mixer, mix all of the ingredients together until well blended
In a separate bowl, add 1 1/2 cups (183g) preferred flour, and 1/2 cup (61g) cocoa powder
Mix all of the dry ingredients together
Slowly pour 1/4 portions of the dry ingredients into the wet ingredients, until fully combined
Gently stir all of the ingredients together until just blended
Line a baking pan with either parchment paper - OR - cooking spray

Easy Version

Place dollar-sized balls of dough on the baking pan
With a spatula, flatten the balls of dough to 1/4 inch thick portions
Bake the biscuits in the oven at 350°F (180°C) for 15-16 minutes
Allow the biscuits to cool for a minimum of 15 minutes before digging in
Enjoy!

Harder Version

Put the batter aside for 15-30 minutes
Dust some flour on a dry surface
Put a portion of the dough on the dry surface, and with a rolling pin, roll the dough until it’s 1/4 inch thick
With a cookie cutter of your choice, cut out portions of the dough
Put your cut portions of dough on a baking pan
Bake the biscuits in the oven at 350°F (180°C) for 15-16 minutes
Allow the biscuits to cool for a minimum of 15 minutes before digging in
Enjoy!