The perfect dessert - buttery, light shortbread, dipped in rich chocolate. You'll love this simple recipe!
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 1/3 of an inch thick. Use a sharp knife to cut out rectangles about 1 1/2 inches wide by 2 1/2 inches long.
Place the cookies on the cookie sheets with one inch between them. Pierce them lightly with a fork.
Melt the dairy free chocolate chips in a microwave safe bowl 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 in the parchment lined cookie sheets. Place the cookies in the refrigerator for about 15 minutes so the chocolate firms up.
Recipe makes about 30 cookies.
Nutrition facts are for one cookie.
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.