Slice and bake chocolate shortbread is an easy last minute holiday dessert. Buttery, light, and delicious, this is a gluten free and vegan cookie recipe that everyone loves!
Shortbread cookies are one of my favorite holiday treats. They’re easy to make, with just a few ingredients, and it’s relatively easy to make them gluten free and allergy friendly.
You can get a light, buttery shortbread cookie with vegan buttery spread and gluten free flour. These chocolate shortbread cookies are proof of that!
This is a great recipe to make for the holidays, because you can make a couple of batches of the dough on a morning when you’re not too busy, and store it in the freezer. When you need cookies for a last minute party or even to give as a gift, you can pull out a roll of cookie dough, slice, and bake! It couldn’t be any easier.
Confectioner’s sugar contributes to the lightness of these cookies, and I don’t recommend using any other sweeteners in its place. If you only have cane sugar on hand, you can make it into confectioner’s sugar with the help of a food processor. You can read this post to find out how to make homemade confectioner’s sugar.
What type of butter substitute works best for chocolate shortbread cookies?
I like to use Earth Balance Soy Free Buttery Spread or Baking Sticks. If you have a brand of dairy free spread or sticks that you prefer, it will probably work fine if that’s what you normally bake with.
Can I use oil to make shortbread cookies?
I don’t recommend it! I have not tried this recipe with coconut oil or any other oil, but I think the cookies would be brittle and burn more easily if you try to use oil.
Can I use coconut flour or almond flour in this recipe?
I don’t recommend those flours as they are heavy and dense. A gluten free blend with rice flours and starches will produce a lighter texture.
How to make slice and bake chocolate shortbread cookies:
- Make the dough – blend the buttery spread, sugar, gluten free flour, and cocoa powder.
- Roll the dough into two logs and wrap in plastic wrap. Refrigerate for at least two hours.
- Slice the logs into rounds that are about ½ inch thick.
- Bake at 350 degrees for about 12 minutes.
Tips to make delicious allergy friendly chocolate shortbread:
- Allow plenty of time to chill – it’s easier to slice dough that is cold.
- If your dough seems too wet or too dry, add a little more flour or buttery spread. Different gluten free flours will react differently.
- Don’t overbake! It’s easy to overbake because the chocolate cookies are dark in color. Set the timer to avoid baking for too long.
How do I avoid crumbly gluten free cookies?
These cookies really shouldn’t be crumbly – they are light in texture, and hold together well. But one way to avoid broken cookies is to allow them to fully cool on the baking sheet before moving them. If you try to transfer hot cookies to a tray or plate, there is a good chance they will fall apart.
If you prefer vanilla to chocolate, try my traditional gluten free slice and bake shortbread.
If you make these holiday cookies or any of my other holiday recipes, please share on Instagram and tag me @prettybeeblog. I love to see what you are baking!
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Slice and Bake Chocolate Shortbread (Gluten Free, Vegan).
These chocolate shortbread cookies are light, delicious, and so easy to make!
Put the vegan buttery spread, confectioner's sugar, and vanilla extract in a bowl and beat until smooth, scraping down the sides of the bowl if needed.
Add the gluten free flour, cocoa powder, and salt, and mix on low speed until combined.
Divide the dough in half, and place each half on a piece of waxed paper. Shape into logs and wrap in the waxed paper. Refrigerate for at least two hours.
Preheat the oven to 350 degrees and line two cookie sheets with parchment paper.
Cut the logs of dough into ½ inch slices. Place on the cookie sheets with 1 ½ inches in between them.
Bake at 350 degrees for 13-16 minutes. Allow to cool fully on the baking sheet before moving.
Serving size is one cookie.
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.