Rich Cocoa Flavor
Dairy-Free Chocolate Shortbread Cookies
MAKES 24
These buttery biscuits are infused with the dark taste of cocoa.. These cookies freeze well in an airtight container or zip-lock bag with wax paper between layers; remove from container and thaw before serving.
1 cup unsalted butter or dairy-free substitute
⅔ cup brown sugar, loosely packed
1 teaspoon pure vanilla extract
2½ cups + 2 tablespoons all-purpose flour of choice
½ teaspoon xanthan gum
⅛ teaspoon salt
¼ cup unsweetened cocoa powder
– Decorative sugar, optional
1. Preheat oven to 325 degrees. Line a baking pan with parchment paper.
2. Using a Kitchen Aid or hand mixer, beat together butter and sugar, about 5 to 7 minutes.
3. Add vanilla and gently combine using mixer; set aside.
4. In a medium bowl, mix together flour blend, xanthan gum, salt and cocoa powder.
5. Add dry ingredients to butter mixture, mixing on low speed only until ingredients are combined. Don’t over-mix. Put dough in the refrigerator for 30 minutes.
6. Line a cutting board with parchment paper or dust it lightly with additional flour blend. Place dough on board and roll it out about ½ inch thick. Cut into 1×3-inch rectangles with a shortbread cutter or knife. Space evenly on prepared baking sheet. Sprinkle with decorative sugar.
7. Bake in preheated oven for 16 to 18 minutes or until light golden brown. Let cool on the baking sheet.

TIP Cookies continue baking as they cool. They will be crumbly and difficult to handle until they’ve cooled completely.

Each cookie contains 92 calories, 1g total fat, 0g saturated fat, 0g trans fat,1 mg cholesterol, 15mg sodium, 20g carbohydrate, 1g fiber, 1g protein.