Chocolate Shortbread Cookies

Chocolate Shortbread Cookies

This week’s recipe  really hits home for me as I have missed shortbread… and these dairy-free gluten-free shortbread cookies taste like the original filled with butter and wheat.

And…they can be dunked into your cup of coffee or tea!!!!


Dairy-free Gluten-free Chocolate Shortbread Cookies


  • 1 cup plant-based butter  – no salt added (I used Country Crock plant butter)
  • 1 cup confectioners sugar (I make my own to avoid cornstarch)
  • 1 teaspoon pure vanilla extract
  • 1 ¾ cup gluten-free measure-4-measure flour (I use King Arthur)
  • cup unsweetened cocoa powder
  • ½ teaspoon salt
  • 1 cup dried cherries (optional)
  • 1/3 cup dried pecans (optional)
  • 2 teaspoons lemon or orange zest (optional)
  • ground coffee, cinnamon, nutmeg… (optional) can be used for rolling or to sprinkle on cookies just prior to baking


  1. Put plant butter, confectioner’s sugar, and vanilla extract in a bowl and beat until smooth, scraping down the sides of the bowl as needed.
  2. Add the gluten free flour, cocoa powder, and salt, and mix on low speed until combined.
  3. OPTIONAL: This is when you can add some of the options…  Stir in the dried cherries and nuts to add a little sweet and crunch.  Adding orange or lemon zest is a great addition to the chocolate.
  4. Divide the dough in half, and place each half on a piece of waxed paper. Shape into logs and wrap in the waxed paper. If you wish, sprinkle ground coffee on the waxed paper and roll your logs in it to add a little coffee flavor…or sprinkle the paper with cinnamon….Refrigerate for at least two hours.
  5. Preheat the oven to 350 degrees and line two cookie sheets with parchment paper.
  6. Cut the logs of dough into ½ inch slices. Place on  cookie sheets leaving approximately 1 ½ inches in between them.
  7. Bake at 350 degrees for 13-16 minutes. Allow to cool fully on the baking sheet before moving

Planning ahead? This dough can be frozen – wrap in waxed paper and then foil, and store in the freezer for up to three months. Allow to thaw slightly before slicing.  This way you can have cookies whenever you want.

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