Some of my favorite memories growing up were in the kitchen with my grandma, watching her make shortbread cookies from scratch. She had this way of turning the simplest ingredients into something magical.
But when I had to give up gluten, I thought those buttery, crumbly cookies were a thing of the past.
Turns out, I was wrong—very wrong.
After some serious experimenting, I cracked the code on the perfect gluten-free chocolate shortbread cookie that tastes just as rich and buttery as the ones from my childhood.
These cookies have a deep, chocolatey flavor with a crisp yet tender bite, all without a trace of gluten. Plus, they’re made with simple, fresh ingredients you can grab from any store across the U.S. Trust me, you won’t even miss the gluten.
Tips for the Best Cookies
- Don’t rush the chilling—it helps the cookies hold their shape and develop that signature crisp texture.
- Use good cocoa powder—it makes all the difference in flavor.
- Measure flour correctly—too much, and they’ll be dry; too little, and they’ll spread too much. Spoon it into the measuring cup and level it off!
Variations & Substitutions
- Dairy-Free? Swap the butter for vegan butter sticks (not the tub kind—it’s too soft).
- Extra Decadence? Dip half the cookies in melted dark chocolate and sprinkle with flaky sea salt.
- Nutty Twist? Add ½ teaspoon almond extract for a hint of nuttiness.
Serving Suggestions
These cookies are perfect with a cup of coffee or tea, but they also make a fantastic base for ice cream sandwiches. Just sandwich a scoop of vanilla or peanut butter ice cream between two cookies and freeze until firm. You won’t regret it!

Gluten-Free Chocolate Shortbread Cookies
- Total Time: 1 hour 20 minutes
- Yield: 24 cookies 1x
- Diet: Gluten Free
Description
Buttery, crumbly, and deeply chocolatey, these gluten-free shortbread cookies melt in your mouth and are irresistibly good!
Ingredients
For the perfect gluten-free shortbread, precision matters—so measure carefully!
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup powdered sugar (for that ultra-smooth texture)
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- 1 ¾ cups gluten-free all-purpose flour (with xanthan gum included)
- ½ cup high-quality cocoa powder (Dutch-processed for extra richness)
- 3 tablespoons cornstarch (keeps them light and crumbly)
- ½ cup mini chocolate chips (optional but highly recommended)
Instructions
Step 1: Prep Your Dough
- In a large mixing bowl, beat the butter and powdered sugar together until fluffy and smooth. You want it light and creamy, not greasy.
- Add in the vanilla extract and salt, mixing until combined.
- In a separate bowl, whisk together the gluten-free flour, cocoa powder, and cornstarch.
- Slowly add the dry ingredients to the butter mixture, mixing on low speed until just combined. Don’t overmix—it should be soft and slightly crumbly.
- If using, fold in the mini chocolate chips.
Step 2: Shape & Chill
- Form the dough into a log about 2 inches in diameter and wrap it tightly in plastic wrap.
- Refrigerate for at least 1 hour (or up to 24 hours). This step is crucial for the perfect texture—don’t skip it!
Step 3: Bake to Perfection
- Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
- Slice the chilled dough into ¼-inch thick rounds and place them 1 inch apart on the baking sheet.
- Bake for 12-15 minutes, or until the edges are firm but the centers still look slightly soft.
- Let them cool on the pan for 5 minutes before transferring them to a wire rack.
Notes
Dough must be chilled for at least 1 hour before baking.
- Prep Time: 15 minutes
- Chilling Time: 1 hour
- Cook Time: 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 1.5g
- Cholesterol: 20mg