Gluten Free Chocolate Dipped Shortbread Cookies
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Cook time: 
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Tender, buttery gluten free shortbread cookies dipped in melted chocolate.
  • ½ cup coconut flour
  • 2 tablespoons cornstarch (or arrowroot for paleo)
  • ¼ teaspoon sea salt
  • ⅔ cup melted butter
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
Chocolate Sauce:
  • ¼ cup coconut oil
  • ¼ cup cocoa powder
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
  • Pinch of sea salt
  1. Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk the coconut flour, cornstarch, and salt. In a large measuring cup, whisk the butter, honey, and vanilla. Pour into the flour mix and stir until well combined and you have a thick dough.
  3. Transfer the dough to a clean, dry surface and pat into a square, about ½ inch thick. Cut the dough into cookies, using either a cookie cutter, or just a sharp knife. Transfer to your baking sheet. Bake for 7-8 minutes, until cookies are very light brown.
  4. To make the chocolate sauce, put all of the ingredients in a small saucepan and heat until cocoa powder is dissolved. Stir, turn off heat and allow to cool slightly.
  5. When the cookies are cool, carefully dip each one halfway into the chocolate sauce. Lay them on the parchment and let the chocolate set before eating.
Recipe by Tiny Red Kitchen at