You ever take a bite of something and suddenly you’re a kid again? That’s exactly what happened the first time I perfected this gluten-free fudge striped shortbread recipe. I closed my eyes, and boom—I was eight years old, sitting on my grandma’s porch with a plate of those famous store-bought cookies and a glass of milk.
The only difference?
These homemade ones are even better—crisp, buttery, and made with real ingredients.
I love taking nostalgic treats and making them healthier without losing that “I need another one” flavor. These cookies do just that.
They’re gluten-free, made with simple ingredients, and drizzled with rich dark chocolate—basically everything I want in a cookie. If you’re looking for a treat that’s easy to make, crazy delicious, and won’t leave you feeling sluggish, you’ve found it.
Tips & Variations
- Nut-Free? No problem! These cookies are already nut-free, but double-check your chocolate brand just to be safe.
- Dairy-Free Option: Use vegan butter and dairy-free chocolate.
- Want Them Extra Buttery? Swap 1 tablespoon of the gluten-free flour for almond flour to add richness.
- For a Little Flavor Twist: Add ½ teaspoon of almond extract to the dough for a subtle nutty flavor.
- Don’t Skip the Cooling: Shortbread cookies are delicate when warm, so let them cool completely before handling.
Serving Suggestions
These cookies are perfect with coffee, tea, or a cold glass of almond milk. Stack them up for a beautiful holiday cookie platter or pack them in a cute tin for a homemade gift. Just be warned—once people try them, they’ll keep coming back for more!
Healthy Homemade Fudge Striped Shortbread Cookies
- Total Time: 27 minutes
- Yield: 18 cookies 1x
- Diet: Gluten Free
Description
A buttery, crisp shortbread cookie with a rich chocolate drizzle, made entirely gluten-free and without weird additives. Perfect for dessert or an afternoon treat!
Ingredients
For the Shortbread Cookies
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup coconut sugar or organic cane sugar
- 1 teaspoon pure vanilla extract
- 2 cups gluten-free flour blend (I like Bob’s Red Mill 1:1 Baking Flour)
- ½ teaspoon salt
- 2 tablespoons cornstarch or arrowroot powder (helps with that crisp texture)
For the Chocolate Drizzle & Base
- 1 cup dark chocolate chips (use dairy-free if needed)
- 1 teaspoon coconut oil (optional, makes it extra glossy)
Instructions
Step 1: Make the Dough
- In a large mixing bowl, beat the butter and sugar together until light and fluffy.
- Add the vanilla extract and mix well.
- In a separate bowl, whisk together the gluten-free flour, salt, and cornstarch.
- Gradually add the dry ingredients to the wet ingredients, mixing until the dough comes together. If it feels a little dry, add 1 tablespoon of milk (almond, oat, or dairy).
Step 2: Roll & Cut
- Roll the dough between two sheets of parchment paper to about ¼-inch thickness.
- Use a round cookie cutter (or the rim of a glass) to cut out cookies. Use a smaller cutter to create a hole in the center.
- Transfer cookies to a parchment-lined baking sheet, leaving a little space between them.
Step 3: Bake to Perfection
- Preheat your oven to 350°F (175°C).
- Bake for 10-12 minutes, or until the edges are just starting to turn golden brown.
- Let the cookies cool completely on a wire rack before adding the chocolate.
Step 4: Chocolate Magic
- Melt the chocolate chips with the coconut oil in a microwave-safe bowl in 30-second intervals, stirring each time, until smooth.
- Dip the bottoms of the cookies in the melted chocolate and place them on parchment paper to set.
- Drizzle the remaining chocolate over the top using a spoon or a piping bag.
Step 5: Let Them Set & Enjoy
- Pop them in the fridge for 10 minutes to firm up the chocolate, then dig in!
Notes
For best results, use a high-quality gluten-free flour blend with xanthan gum. Let cookies cool completely before adding chocolate.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 7g
- Sodium: 40mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
