Gluten-free chocolate shortbread cookies are crisp rounds with a tender crumb and a deep cocoa scent, ready to slice neat and pop straight into the oven for a clean snap as they bake.
This recipe addresses issues of crumbly texture, bland taste, uneven baking, and provides practical solutions for shaping and storing gluten-free chocolate cookies.
I’ve had dough shred in my hands and felt flat-tasting bites when baking Gluten-Free Shortbread. This Chocolate Shortbread Recipe keeps it from turning to crumbs and gives a chocolate punch without any soggy middle on a busy weeknight.
It’s simple to chill and slice, so you get uniform rounds that bake in about 12 minutes into crisp cookies. I found letting them rest in the fridge for one hour makes slicing easy (especially when my timer goes off) and keeps them straight.
If you’re looking for another chewy chocolate treat, try my Gluten-Free Chocolate Chip Cookies that bake in about 12 minutes.
Table of contents
Dietary Considerations
- This recipe is gluten-free when using certified gluten-free all-purpose flour.
- This recipe contains unsalted butter and egg yolk, so it is unsuitable for vegan diets and dairy-free diets.
- This recipe is vegetarian-friendly as it contains no meat products.
- This recipe is unsuitable for keto diets and low-carb diets due to coconut sugar and tapioca starch content.
- This recipe is nut-free as it contains no nuts.
Why You Will Love This Recipe
- Crisp snap These *gluten-free chocolate shortbread cookies* snap thanks to cornstarch and tapioca starch, and chilling the dough for an hour makes slicing clean.
- Deep cocoa punch The espresso powder boosts cocoa so I cut sugar yet keep deep chocolate flavor, and coconut sugar adds subtle caramel notes without cloying sweetness.
- Reliable shaping The xanthan gum in the gluten-free shortbread holds crumbs in check, and using cold butter means the log holds shape for clean slicing.
- Quick freezer-to-oven I freeze the dough log for a month so easy chocolate cookies go from freezer to oven in ten minutes when I want fresh treats.
Gluten-Free Chocolate Shortbread Cookies
- Prep Time: 1 hour
- Cool Time: 0
- Cook Time: 12 minutes
- Total Time: 1 hour 12 minutes
- Yield: 24 cookies 1x
- Category: dessert
- Method: baking
- Cuisine: American
- Diet: gluten-free
Description
Crisp rounds with a tender crumb and a deep cocoa scent, these gluten-free chocolate shortbread cookies are easy to prepare and bake.
Ingredients
- 1½ cups gluten-free all-purpose flour (with xanthan gum included)
- ½ cup unsweetened cocoa powder
- 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
- 1 cup (2 sticks) unsalted butter, cold, cut into ½-inch cubes
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
Instructions
- In a large bowl, whisk together the gluten-free flour, cocoa powder, cornstarch, tapioca starch, xanthan gum (if using), coconut sugar, kosher salt, and espresso powder. Be sure to sift the cocoa powder to prevent lumps, ensuring each cookie is infused with even chocolate notes.
- Add the cold, cubed butter to the dry mixture. Using a pastry cutter or two forks, work the butter into the mixture until it resembles coarse crumbs, with pea-sized pieces remaining. Keeping the butter cold is essential as it yields tender layers and avoids greasy dough.
- Lightly beat the egg yolk and vanilla extract in a separate bowl, then drizzle this mixture over the crumbed dough. Using a spatula, fold until the dough just comes together. If necessary, gently knead it in the bowl to finalize the dough. Be cautious not to overmix, as this may warm the butter and yield a tight crumb.
- Transfer the dough onto a lightly floured piece of parchment. Firmly shape it into a log approximately 1 inch thick and 2½ inches in diameter. This shape will assist in creating uniform rounds during slicing.
- Wrap the formed dough log tightly in parchment and refrigerate for at least one hour or overnight. Chilled dough is crucial for clean slicing, preventing misshapen cookies.
- Preheat your oven to 350°F. Line two baking sheets with parchment paper. Remove the chilled dough from the refrigerator and slice it into ¼-inch rounds, spacing them 1 inch apart on the prepared sheets. If you encounter crumbling while slicing, allow the log to sit at room temperature for about 5 minutes to soften slightly before re-slicing.
- Bake the cookies for 12 minutes. Halfway through baking, rotate the pans for even color. The edges should be set and the tops may slightly crack. To achieve a softer center, consider underbaking by 1 to 2 minutes, as they will firm up while cooling. Let the cookies rest on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Wrapped dough can be frozen for up to one month, or baked cookies can be kept in an airtight container at room temperature for 5 days or frozen for up to 2 months. Freezing preserves their texture without causing sogginess.
Notes
- Choose a gluten-free all-purpose flour that explicitly states “with xanthan gum” to ensure that the dough holds together effectively without additional binding agents.
- Use a fine, unsweetened cocoa powder that has been sifted for the best flavor and appearance.
- Opt for pure cornstarch and tapioca starch; these lightening agents are key for achieving a tender crumb that prevents the cookies from sinking.
- Ensure that your butter is cold when adding it to the dry mix to help create delicate layers.
- Room temperature egg yolk combines better with the other ingredients without making the dough overly wet.
- A good-quality pure vanilla extract guarantees a pleasant, natural sweetness.
- Incorporate finely chopped nuts if desired, as they can add texture to the cookies without disrupting the overall recipe.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Ingredient Notes
- Gluten-free flour (with xanthan gum included): Choose a measure-for-measure blend marked “with xanthan gum” so dough holds together without extra binders or grittiness.
- Cornstarch: Use pure cornstarch for a lighter crumb; it helps cookies snap instead of sinking when they bake.
- Tapioca starch: Choose tapioca from cassava to add crisp edges and tender bite; it prevents a dense, heavy texture.
- Xanthan gum (if your flour lacks it): Add a small pinch to mimic gluten’s binding; it keeps dough from falling apart in the roll-and-slice step.
- Pure vanilla extract: Use a good-quality pure extract for a clean sweet note; no imitation varieties so flavor isn’t flat.
Recipe Baking Tips
- If dough sticks to knife when slicing, dust the log with 1 teaspoon cornstarch before slicing after 1 hour chill.
- When slices crumble, let the log rest 5 minutes at room temperature before cutting 1/4-inch rounds.
- For uneven bake color, rotate baking sheet 7 minutes into baking at 350°F to get uniform browning.
- When cookies feel hard after 14 minutes, pull them out at 12 minutes into baking for a softer center.
- If dough becomes oily, chill it an extra 30 minutes in the fridge before slicing into 1/4-inch rounds.
Serving Suggestions
Serve with gluten-free vanilla bean ice cream or gluten-free coconut macaroons.
Use chopped cookies in gluten-free chocolate trifle or in no-bake cookie bars.
Top with salted caramel sauce or espresso glaze.
Recipe variations
- You can use 1/4 cup finely chopped hazelnuts to add crunch to gluten-free chocolate shortbread cookies.
- Add 1/2 teaspoon ground cinnamon into the flour mixture for a warm spice hint in gluten-free shortbread.
- Either coconut sugar or light brown sugar can be used in these shortbread cookies alongside Chocolate Almond Flour Cookies
- If using double batch multiply all ingredients by two and refrigerate dough log for at least two hours before slicing.
Save This Recipe!
How to Store?
To keep your Gluten-Free Chocolate Shortbread Cookies fresh and delicious, follow these storage tips:
Room Temperature: Place cookies in an airtight container at room temperature up to 5 days.
Refrigeration: Place cookies in an airtight container in the refrigerator up to 10 days.
Freezing: Wrap cookies in plastic wrap or aluminum foil and place them in a freezer container or freezer bag in the freezer up to 2 months. Thaw at room temperature.
Other Recipes You’ll Love
- Gluten-Free Chocolate Chip Cookies
- Gluten-Free Peanut Butter Cookies
- Gluten-Free Snickerdoodle Cookies
- Chocolate Almond Flour Cookies
If you enjoyed this Gluten-Free Chocolate Shortbread Cookies or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. Thanks for visiting!
