Vegan Gluten-Free Chocolate Dipped Shortbread Cookies

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These Vegan Gluten-Free Chocolate Dipped Shortbread Cookies are simple to make, ready in less than 2 hours and sure to be loved by all. Plus, all you need is 6 ingredients to make these cookies. These will make a great additional to any holiday cookie platter.

Vegan Gluten-Free Chocolate Dipped Shortbread Cookies on a glass platter

Ingredients

Just a handful of ingredients are required for these delicious melt in your mouth cookies. You will need:

Gluten-Free Flour: we like to use King Arthur or Pillsbury brand. Both already have the xanthan gum added in!
Plant-Based Vegan Butter: any variety will work. We tend to use the Country Crock Plant Based butter because it is always available near us.
Powdered Sugar
Vanilla extract
Dairy-Free Chocolate Chips: Enjoy Life brand and Hu Brand are our favorites!
Coconut oil or vegetable shortening

Tips for Making Vegan Gluten-Free Chocolate Dipped Shortbread Cookies

Mix shortbread cookie dough with a stand mixer and mix until all butter is combined well. The dough should start to pull apart from the sides of the bowl. Because there is no wheat in this recipe there is no need to worry about over-mixing the dough.
Try to keep cookies a uniform size when shaping to make sure they bake evenly.
Bake cookies on a non-stick pan or on parchment paper to make them easy to remove from the pan.
Melt chocolate with coconut oil or vegetable shortening to make it easier to dip. Microwave chocolate in 15 second intervals and stir in between each to prevent over-heating the chocolate.
Refrigerate cookies after all are dipped for 15 minutes to set chocolate.
Store cookies in an air tight container or freeze to keep fresh.

Frequently Asked Questions

I’m not gluten-free, can these be made with regular flour?

Yes, replace the gluten-free flour with all purpose flour and make as usual. Be sure not to over mix the dough to prevent the cookies from being tough.

Can this dough be made ahead of time and stored in the refrigerator?

Yes! Make the dough, then place in a plastic bag, container or wrap in plastic wrap. Once ready to use remove from refrigerator and let soften just a bit before shaping.

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Looking for more cookie recipes? Try our Gluten-Free Peanut Butter and Jelly Thumbprint Cookies {dairy-free option}, Gluten-Free Oatmeal Chocolate Chip Cookies {dairy-free option}, Double Chocolate Shortbread Cookies, Easy Vegan Pumpkin Pecan and Oatmeal Cookies {gluten-free}, Chewy M&M Cookie Bars, Christmas Cookie List, Chocolate Pecan Shortbread Thumbprint Cookies, Homemade Slice and Bake Sugar Cookies and Coconut Chocolate Chip Cookies.

Vegan Gluten-Free Chocolate Dipped Shortbread Cookies

Yield: 3 dozen

Prep Time: 15 minutes

Cook Time: 11 minutes

Additional Time: 30 minutes

Total Time: 56 minutes

Ingredients

2 cups Gluten-Free Flour Blend (it must already have xanthan gum)
1 cup vegan plant-based butter
1/2 cup powdered sugar
1 tsp vanilla
1/2 cup dairy-free chocolate chips
1 tsp coconut oil or vegetable shortening
sprinkles (optional)

Instructions

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Combine gluten-free flour, vegan butter, powdered sugar, and vanilla in a stand mixer and mix until well combined. Dough should pull away from the bowl.
Roll dough into 2 inch logs (should have about 36 cookies). Space 2 inches apart on baking sheet and bake for 11-13 minutes.
Let cookies cool completely.
Melt chocolate with oil in 15 second intervals. Stir between each interval to keep from burning chocolate.
Line a baking sheet with a new piece of parchment. Dip cookies in chocolate and place parchment paper. Add sprinkles if desired.
Place baking sheet into the refrigerator for 15 minutes for chocolate to set.
Once chocolate is set, serve cookies or store in an air tight container.