These gluten free vegan shortbread cookies are crisp, delicate, and buttery. A coating of dark chocolate is the perfect finishing touch. Make these for the holidays or at any time of year.
No matter what time of year it is, I just can’t resist a good shortbread cookie. There’s something about the simplicity of butter, sugar, and flour, and the way they come together to make an absolutely delicious, buttery, crispy cookie.
Even if you can’t have dairy or gluten, you can still enjoy chocolate covered shortbread cookies. There are wonderful allergy friendly ingredients that work well for making gluten free shortbread.
Enjoy these classic cookies with a mug of dairy free hot chocolate or a cup of your favorite tea.
I use Earth Balance Soy Free Vegan Buttery Spread, and it works very well in this recipe and in all the cookie recipes that I share. I use the variety that comes in a tub, because that’s what I always have on hand, but you could probably use the baking sticks as well.
I have not tried this recipe with other butter substitutes. Some vegan buttery spreads contain nuts, and I have no idea how well those would work in this recipe.
Gluten Free Flour Blend
I like to use my own homemade gluten free flour blend. I have also made these with Namaste Perfect Flour Blend. Both of those flours work well in this recipe. The cookies don’t spread too much on the baking sheet, and the texture is light and delicate.
You can’t use coconut flour or almond flour in this recipe – the texture will not be very good.
Allergy Friendly Chocolate Chips
I use dairy free and allergy friendly chocolate chips from Enjoy Life Foods and PASCHA Chocolate. You can find these brands and Whole Foods and other health food stores.
Step by Step Instructions
- Mix the vegan buttery spread, powdered sugar, and vanilla in a mixer. Add the salt and gluten free flour and mix until the dough comes together. It will be soft, and the texture should feel like Play Doh.
2. Roll out the dough on a parchment covered surface with a rolling pin that is covered in flour.
3. Slice the dough into rectangles.
4. Move the cookies to a cookie sheet lined with parchment paper and pierce with a fork.
5. Bake at 350 degrees F for 15 minutes. Allow the cookies to cool on the cookie sheet.
6. Melt some dairy free chocolate chips in the microwave. Dip the cooled cookies in the melted chocolate.
7. Place the tray of chocolate dipped cookies in the refrigerator for a few minutes so that the chocolate can firm up.
Watch the video to see how easy this recipe is.
Tips for Success
- I recommend using Namaste Perfect Flour Blend if you can. It works very well for these cookies. Other brands may result in a different texture or flavor. I have not tried this particular recipe with 123 Gluten Free All-Purpose Flour, but I have used it in other recipes, and I think it would work well here.
- I use Wholesome brand powdered sugar, which has tapioca starch rather than corn starch. I am not sure if corn starch would make a difference in how these cookies turn out.
- This dough is soft, but should not feel too wet. It really does have the consistency of Play Doh. If your dough is wet, add a bit more flour until you get the correct texture.
- If you are not gluten free, this recipes does work just fine with all-purpose flour.
- This recipe does not require chilling the dough, but if you want to chill it, just do it for a short time (30 minutes or less). This dough gets crumbly if it is too cold and is difficult to roll out.
- While the chocolate is still melty, dip in crushed candy canes or crushed sunflower seeds
- Skip the chocolate and serve these plain
- Sprinkle the cookies with cinnamon sugar before baking
More Gluten Free Vegan Cookie Recipes
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Chocolate Covered Shortbread (Gluten Free, Vegan).
This buttery, delicate gluten free shortbread is dipped in rich chocolate. You'll love this simple, allergy friendly recipe!
- 1 cup vegan buttery spread
- 1 teaspoon vanilla extract
- 1 cup confectioner’s sugar
- 2 cups gluten free flour blend
- ½ teaspoon salt
- 1 cup dairy free chocolate chips
Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper.
Put the vegan buttery spread, vanilla extract, and confectioner’s sugar in a large mixing bowl, and beat on medium speed until smooth.
Stop the mixer, then add the gluten free flour and salt. Mix on low speed until the dough comes together.
Place wax paper or parchment down, and dust with gluten free flour. Place the dough on top, and dust with more gluten free flour.
Roll the dough out into a rectangular shape, using a well-floured rolling pin. The dough should be about ⅓ of an inch thick. Use a sharp knife to cut out rectangles about 1 ½ inches wide by 2 inches long.
Place the cookies on the cookie sheets with one inch between them. Pierce them lightly with a fork.
Bake at 350 degrees F for 15-17 minutes, or until the edges are lightly golden brown.
Allow the cookies to cool on the cookie sheets before removing them.
Melt the dairy free chocolate chips in a microwave safe bowl or mug for 60 seconds, then stir. Heat in 10 second intervals, stirring in between, until melted and smooth.
Dip the cooled cookies in the melted chocolate, and then set back on the parchment lined cookie sheets. Place the cookies in the refrigerator for about 15 minutes so the chocolate firms up.
Recipe makes about 32 cookies.
Nutrition facts are for one cookie.
The texture of this dough is soft. Make sure your rolling pin and rolling surface is covered in gluten free flour.
Cookies should stay fresh for 4-5 days. If you live in a warmer climate, or it’s summer, store chocolate covered cookies in the refrigerator.
If you aren’t gluten free, you can use all-purpose flour.
Hi I am so excited to make these! Do they keep their shape well while baking? If i were to use a Easter shape cookie cutter i’m wondering if it would stay in shape :) Thanks!
The shortbread cookies do spread out some. I would recommend this recipe for cut out cookies: https://theprettybee.com/easter-bunny-cut-sugar-cookies-gluten-free-vegan/