Introduction
The Gluten-Free Chocolate Shortbread Cookies Recipe is the ultimate treat for anyone craving a rich, buttery, melt-in-your-mouth chocolate cookie with the crisp snap shortbread is famous for. Crafted from premium cocoa powder, cold butter, and a balanced gluten-free flour blend, this recipe brings classic shortbread texture without wheat—making it ideal for gluten-sensitive bakers, holiday dessert trays, or cozy weekend baking. What makes this tender GF chocolate shortbread irresistible is the combination of deep cocoa flavor, a hint of espresso to enhance richness, and the perfect crumb that stays crisp yet delicate. Whether you’re preparing gourmet chocolate cookies for Christmas, gifting artisan-style shortbread, or stocking your freezer with slice-and-bake dough, this recipe offers reliable results and bakery-quality flavor every time. Get ready to create a chocolatey shortbread that is comforting, elegant, and guaranteed to impress.
Thank you for reading this post, don't forget to subscribe!Why You’ll Love This Recipe
Rich chocolate flavor enhanced with espresso powder for a deep, luxurious taste.
Naturally crisp edges with a tender, buttery center—classic shortbread, gluten-free style.
Easy slice-and-bake method, perfect for batch prepping or holiday baking.
Minimal ingredients and pantry staples—no complicated substitutes needed.
Freezer-friendly dough, ideal for last-minute dessert needs.
Customizable flavor variations for holidays, gifts, and gourmet cookie boxes.
Consistently perfect texture, thanks to cold butter and starch balance.
Kid-friendly, adult-approved, and a great homemade food gift.
Ingredients (With Functions & Substitutions)
🔹 Dry Ingredients
1½ cups gluten-free all-purpose flour (with xanthan gum)
→ Provides structure. If your blend lacks xanthan, add ½ tsp.½ cup unsweetened cocoa powder, sifted
→ Builds the chocolate base; sifting ensures smooth texture.¼ cup cornstarch
→ Adds tenderness and keeps cookies crisp.¼ cup tapioca starch
→ Improves chew and prevents a dry crumb.½ teaspoon xanthan gum (optional)
→ Use only if your flour blend doesn’t include it.1 cup coconut sugar
→ Adds warmth and depth; substitutes: brown sugar or white sugar.½ teaspoon kosher salt
→ Balances sweetness and enhances chocolate.1 teaspoon espresso powder
→ Intensifies cocoa flavor—optional but recommended.
🔹 Wet Ingredients
1 cup (2 sticks) unsalted butter, cold, cubed
→ Classic shortbread texture relies on cold butter.1 large egg yolk
→ Binds dough and adds richness.1 teaspoon pure vanilla extract
→ Enhances flavor and aroma.
How to Make the Perfect Gluten-Free Chocolate Shortbread Cookies
(With baking science + visual cues)
1. Mix the Dry Ingredients
Whisk the gluten-free flour, sifted cocoa powder, cornstarch, tapioca starch, xanthan gum, coconut sugar, salt, and espresso powder.
➡ Science: Starches lighten the dough, preventing dense GF texture.
2. Cut in Cold Butter
Add cubed butter. Use a pastry cutter or forks to create coarse crumbs.
➡ Science: Keeping butter cold ensures flaky, crisp cookie structure.
3. Add Egg Yolk and Vanilla
Mix until dough barely comes together. Avoid warming the butter.
➡ Visual cue: Dough should look soft but not sticky.
4. Shape into a Log
Form a 1-inch-thick log on parchment paper.
➡ This creates uniform slice-and-bake cookies.
5. Chill Thoroughly
Refrigerate 1 hour or overnight.
➡ Prevents spreading and maintains clean edges.
6. Preheat Oven to 350°F (175°C)
Line baking sheets with parchment.
7. Slice & Arrange
Cut into ¼-inch rounds. Place 1″ apart.
➡ If crumbly, let dough rest 5 minutes.
8. Bake for 12 Minutes
Rotate trays halfway.
➡ Visual cue: Edges set; tops slightly cracked.
9. Cool Properly
Rest 5 minutes, then transfer to cooling rack.
10. Store or Freeze
Cookies stay fresh 5 days; dough freezes 1 month.
Pro Tips for Perfect Results
How do you keep gluten-free cookies from falling apart?
Add starch + chill thoroughly. Tapioca and cornstarch help bind the dough, and cold butter maintains structure.
Why is my GF shortbread dry?
Likely too much flour or not enough fat. Weigh flour for precision and avoid overmixing.
Can I make this recipe dairy-free?
Yes! Substitute butter with cold plant-based butter sticks—not margarine—for best texture.
What makes shortbread crisp?
High-fat dough + low moisture. Shortbread has no liquid, giving it that classic snap.
Best Ways to Serve
With coffee or cappuccino (the cocoa pairs beautifully).
As part of a holiday cookie box.
Dunked in warm milk or hot chocolate.
Decorated with a simple chocolate drizzle.
Paired with ice cream as a crunchy topping.
Crushed into gluten-free cheesecake crusts.
Nutrition (Per Cookie)
Approximate values:
Calories: 125
Fat: 7g
Carbs: 15g
Protein: 1g
Sugar: 7g
Fiber: 1g
Storage & Leftovers
Room temperature: 5 days in airtight container
Refrigerator: Not recommended (dries out)
Freezer (baked): 2 months
Freezer (dough log): 1 month
Reheat: Allow frozen cookies to thaw at room temperature
FAQs
Can I use almond flour instead of GF all-purpose flour?
No—shortbread requires a flour blend with starch to maintain structure.
Can I dip these in chocolate?
Yes! Use melted dark or milk chocolate and chill to set.
Can I add mix-ins?
Mini chocolate chips, chopped nuts, or orange zest work beautifully.
Recipe Variations
Holiday Version: Add peppermint extract.
Gourmet Version: Dip in dark chocolate + sea salt.
Kid-Friendly: Add white chocolate chips.
Mocha Style: Increase espresso powder to 2 tsp.
Mexican Chocolate: Add cinnamon + a pinch of cayenne.
Conclusion
This Gluten-Free Chocolate Shortbread Cookies Recipe delivers everything you crave: rich cocoa flavor, buttery shortbread texture, and a reliable gluten-free structure that never disappoints. Whether you’re gifting a gourmet cookie box, baking for the holidays, or treating yourself to a comforting chocolate bite, this recipe brings the perfect balance of sweetness, crispness, and melt-in-your-mouth tenderness.