Slice and Bake Chocolate Shortbread (Gluten Free, Vegan).
These chocolate shortbread cookies are light, delicious, and so easy to make!
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
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon salt
Instructions
- 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.
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
Calories: 128kcalCarbohydrates: 14gProtein: 1gFat: 8gSaturated Fat: 2gSodium: 132mgPotassium: 25mgFiber: 2gSugar: 6gVitamin A: 432IUCalcium: 9mgIron: 1mg
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