top of page

Gluten Free Chocolate Chip Shortbread Cookies

I found this recipe earlier this year and still haven't quite gotten over this cookie. It's buttery and so light, yet it packs a decadent punch.

If you're looking for a definite crowd pleaser and something that goes great dipped in tea, coffee, milk, and more, this is a MUST!



1 C + 2 Tbsps. Butter

½ C Sugar

¼ C Brown Sugar

2 tsp. Vanilla

2 ¼ C Gluten Free Flour

1 C Dark Chocolate Chips

2 tsp. Milk

1 Egg (for a wash)

Raw Sugar

Flake Salt


Using a hand/stand mixer, add softened butter and both sugars and mix for 3-5 minutes. Scrape down the bowl and run the mixer again to make sure the ingredients are combined. Add the vanilla and mix for 30 seconds. Add your flour to the mixer along with your 2 teaspoons of milk and run the mixer on low until the dough comes together (if it is still incredibly dry, try to knead the dough by hand. If this still does not work, add 1-2 more tsp. of milk).

Using lightly greased parchment paper, place the dough in the middle of the parchment paper and press together to make a log shape, roughly 2 inches in diameter. You may roll the log to help it become cylindrical on all. Make sure the dough is stuck together without air pockets and that it is wet enough to stay combined. Refrigerate covered with parchment paper for 2 hours.