These are much like traditional shortbread, slightly crunchy and just a touch sweet. And they’re chocolatey.
Week 1 of VeganMofo is winding down… have you checked out all the awesome going on yet?!
Chocolate Shortbread ~ Vegan and Gluten Free
makes about 10 cookies, depending on dimensions
Ingredients:
- 1 cup vegan margarine
- 1/2 cup plus 2 tbsp vegan granulated sugar (and a little extra for rolling and sprinkling)
- 1/2 cup cocoa powder
- 3/4 cup sorghum flour
- 3/4 cup brown rice flour
- 1/2 cup potato starch
- 1 tsp xanthan gum
Directions:
Cream margarine and sugar. Using an electric mixer, slowly add in cocoa powder.
In separate bowl, combine sorghum flour, brown rice flour, potato starch, and xanthan gum. On medium to low setting add flour mix into sugar and margarine (a little bit at a time) until all is incorporated.
Keep mixing on low until a stiff dough forms, scraping down sides as necessary. It will look crumbly at first, but trust me, it comes together just fine. :)
Using your hands, pat dough into a disk on a lightly sugared surface.
Chill dough in fridge for 2-3 hours.
Preheat oven to 300 °F.
Divide dough in half and roll out one section on lightly floured surface. I kinda kneaded/patted/rolled my dough until I had it under control. This was the hardest part of making these cookies. I kept working mine until a perfect rectangle was formed and I felt like I had it under control. Don’t take too long though, or your dough will become too soft to work!
Repeat with second half of dough.
Use knife to cut cookies into rectangles. Using flat spatula, scoop up cookies and place on ungreased cookie sheet. Sprinkle with granulated sugar and then poke a few holes in them with a fork.
Bake for about 30-35 minutes. Sprinkle with a little more sugar.
Let cool completely, then serve!
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Delicious!!! Christmas cookies here I come!
This is the best shortbread I’ve ever seen. I mean you can see how it perfectly melts in your mouth!
<3 !!!
Yum! Looks and sounds great! But… we don’t get sorghum flour here in New Zealand – any thoughts on a sub for that?
Best wishes
alice
Thanks Alice!
I would think that the sorghum could be subbed with buckwheat flour or possibly millet- just a guess… but it should work out okay! :)
Another phenomenal post. I’m so glad you’re participating in the Vegan MoFo – I always look forward to seeing what you’ve created.
You’ve got some serious rolling skills going on girl!
This is my kind of shortbread! Yum!
This looks and sounds amazing. I wish I could get those flours around here – I would try it in a heartbeat (I’m not GF, but it’s nice to have a few GF winners up one’s sleeve!).
I might be posting my shortbread recipe for MoFo – if I do I am SO linking back here for a GF alternative!
I am not usually so much of a sweets person. However! I am convinced by these cookies. They are absolutely beautiful!
They look stupendous. I have GOT to figure out how to make my own shortening with all these holidays coming. So many shortbreads and sugar cookies rely on that consistency and I just have not come across a butter substitute that doesn’t leave me washing my tongue repeatedly for hours afterward. LMAO. Seriously though, I can’t seem to find one without an unpleasant aftertaste. Well, I guess that’ll be my next project.
By the way, you amaze me, as always.
I am going to have to try these cookies asap, they look amazing! I just made shortbread the other day for the first time ever, and I am totally addicted now.
Made a double batch of these last night, re-glutenized. So super chocolatey and absolutely delish :)!
awesome! :D Thank yous!!
Wow these look delicious.