Gluten Free Chocolate-Drizzled Shortbread Cookie Recipe

December 6, 2017

Last week I was craving a Milano-type cookie (you know, the crispy shortbread finger cookies with just a hint of chocolate). I also had the excuse that we were visiting family and I needed to bring a good Christmas cookie to share. These chocolate drizzled gluten free shortbread cookies hit JUST the spot, and were the perfect snack to munch on while watching Christmas movies over the weekend. They are buttery, flaky, and you can add however much chocolate you like. I even topped some of them with chopped pecans for good measure. I adapted these cookies from this recipe.


1-3/4 cups + 1 Tbsp organic brown rice flour
1/2 cup organic cornstarch
1 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon xanthan gum
14 tablespoons butter, softened
1/2 cup organic sugar (use 2/3 cup sugar if you like your cookies sweeter)
1-2 teaspoons vanilla extract (depending on how vanilla-y you like it)
Dark chocolate, for melting (I used about 1/3 cup chocolate chips)
Finely chopped nuts, shredded coconut, etc. for sprinkling on the cookies


Preheat oven to 300°F. Line baking sheet with parchment paper.

In small bowl, whisk together brown rice flour, cornstarch, salt, baking powder, and xanthan gum. With a hand mixer on medium speed, cream butter, sugar, and vanilla extract together until a thick paste forms, about 30 seconds.

Add the dry ingredients to the creamed mixture. Turn on mixer and mix until a dough forms, about three minutes.
Lightly dust work surface and rolling pin with rice flour, and shape dough into a disk. Roll the dough out to 1/4-inch thick. Use a cookie cutter to create shapes and place cookies on prepared baking sheet, about two inches apart. Chill cookies for ten minutes in the refrigerator.

Bake until cookies are just lightly golden brown on the edges, about 26 minutes for a buttery and flaky cookies. Cook until more golden (about 30 minutes) if you would like a crispier cookie.

Allow cookies to cool on the pan for five minutes and then transfer to wire rack to cool. Repeat with remaining dough.

In a saucepan over low heat, melt the dark chocolate while continually stirring. Using a spoon, drizzle the chocolate over the shortbread cookies, then sprinkle with the chopped nuts or shredded coconut. I like to put them in the fridge to harden quickly.

Store in an airtight container on the counter for up to two weeks. Seriously, these can last quite a while (if you have the willpower not to eat them all the first day).


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