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Home » Holiday Cookies » Slice and Bake Chocolate Shortbread (Gluten Free, Vegan).

Slice and Bake Chocolate Shortbread (Gluten Free, Vegan).

Dec 17, 2019 by Kelly Roenicke · 3 Comments

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slice and bake shortbread

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!

gluten free chocolate shortbread

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.

chocolate shortbread cookies

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.

nut free gluten free cookbooks

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:

  1. Make the dough – blend the buttery spread, sugar, gluten free flour, and cocoa powder.
  2. Roll the dough into two logs and wrap in plastic wrap. Refrigerate for at least two hours.
  3. Slice the logs into rounds that are about ½ inch thick.
  4. Bake at 350 degrees for about 12 minutes.

how to make chocolate shortbread

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.

vegan gluten free chocolate shortbread cookies

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!

Disclosure: This post contains affiliate links.

chocolate shortbread cookies
5 from 1 vote
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Slice and Bake Chocolate Shortbread (Gluten Free, Vegan).

These chocolate shortbread cookies are light, delicious, and so easy to make!

Course Dessert
Cuisine Dairy Free, gluten free, vegan.
Keyword chocolate shortbread cookies, slice and bake shortbread
Prep Time 2 hours 10 minutes
Cook Time 12 minutes
Servings 20
Calories 128 kcal
Author Kelly Roenicke

Ingredients

  • 1 cup vegan buttery spread I use Earth Balance Soy Free Buttery Spread
  • 1 cup confectioner's sugar
  • 1 teaspoon vanilla extract
  • 1 ¾ cup gluten free flour
  • â…“ cup unsweetened cocoa powder
  • ½ teaspoon salt
US Customary - Metric

Instructions

  1. 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.

  2. Add the gluten free flour, cocoa powder, and salt, and mix on low speed until combined.

  3. 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.

  4. Preheat the oven to 350 degrees and line two cookie sheets with parchment paper.

  5. Cut the logs of dough into ½ inch slices. Place on the cookie sheets with 1 ½ inches in between them.

  6. Bake at 350 degrees for 13-16 minutes. Allow to cool fully on the baking sheet before moving.

Recipe Notes

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.

Nutrition Facts
Slice and Bake Chocolate Shortbread (Gluten Free, Vegan).
Amount per Serving
Calories
128
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
2
g
13
%
Sodium
 
132
mg
6
%
Potassium
 
25
mg
1
%
Carbohydrates
 
14
g
5
%
Fiber
 
2
g
8
%
Sugar
 
6
g
7
%
Protein
 
1
g
2
%
Vitamin A
 
432
IU
9
%
Calcium
 
9
mg
1
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

chocolate shortbread recipe

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« Paleo Fudge (Nut Free, Vegan).
Gluten Free Stained Glass Cookies. »

Filed Under: Dairy Free, Desserts, food, Gluten Free, Holiday Cookies, Nut Free, Recipes, Sweets, Vegan Tagged With: christmas cookies, Dairy Free, Egg Free, Fish Free, Garlic Free, Gluten Free, Mustard Free, Nightshade Free, Onion Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, top 8 allergy free recipe, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. Sarah

    January 05, 2023 at 4:49 pm

    can you substitute real butter?

    Reply
    • Kelly Roenicke

      January 13, 2023 at 10:50 am

      Yes!

      Reply
  2. Katie

    December 17, 2019 at 1:14 am

    5 stars
    Delicious recipe!!!

    Reply

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Hi! I'm Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

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