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Gluten-Free Chocolate Chip Shortbread Cookies

Gluten-Free Chocolate Chip Shortbread Cookies

Print Recipe
Prep Time 1 hr 30 mins
Total Time 1 hr 45 mins
Servings 20 -22 cookies

Ingredients

  • 2 sticks unsalted butter
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • 1 teaspoon vanilla bean paste
  • ½ teaspoon vanilla extract
  • 2 cups gluten-free all-purpose flour I used Bob's Red Mill Gluten-Free 1 to 1
  • 1 teaspoon kosher salt
  • ¾ cup semi-sweet chocolate chips

Instructions

  • In a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, brown sugar, vanilla bean paste, and vanilla extract until light in color, about 1 minute.
  • Scrape down the sides of the bowl. With the mixer on low, add the flour and salt. Beat until just combined. Add the chocolate chips and mix to blend.
  • If you're rolling out the dough, divide the dough in half and wrap each half in plastic wrap. Flatten each ball of dough into a 2-inch thick disc. Refrigerate for 30 minutes.
  • Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
  • Remove the dough from the refrigerator and work the dough with your hands to warm the butter so it's easier to handle and roll. Lightly dust your surface with gluten-free all-purpose flour. Roll the dough out to 1/4-inch thick. If the dough is cracking as you roll it out, it's too cold. Work it a bit more to warm it up and try rolling it out again. Using a round cookie cutter, cut out the dough and place it on a parchment-lined baking sheet. You'll have to use a bit of force to get through the chips. Place the cookies on the parchment-lined baking sheet 2 inches apart. Bake for 15 minutes, or until lightly golden brown.
  •  If you're doing the slice and bake method, roll the dough into a 3-inch round log. Wrap the log in plastic wrap and refrigerate for 30-45 minutes. Using a serrated knife, carefully slice 1/4-inch thick rounds. Place the cookies on the parchment-lined baking sheet 2 inches apart. Bake for 15 minutes, or until lightly golden brown.
  • Cool the cookies completely before storing in an airtight container. The cookies will stay fresh for up to 5 days.

Notes

  1. If you don't have vanilla bean paste, substitute 1 and 1/2 teaspoons vanilla extract.
  2. I use Bob's Red Mill Gluten-Free 1 to 1 Baking Flour. When baking with gluten-free flour blends, be sure to choose a blend with xanthum gum. It helps prevent spreading.