Make Ahead
Gluten-Free, Mostly Whole-Grain Chocolate Shortbread Cookies
Popular on Food52
18 Reviews
anne7hall
January 17, 2021
These are so good. My teenager said these need to be made weekly! Easy to make, you can bake off just want you need, and they are fabulous. I’m so glad I found this recipe. These should have been highlighted more.
missshar
September 12, 2020
Is it possible to substitute the cream cheese for something without dairy?
Totallybemused
October 2, 2018
The batter is almost too delicious to cook! Almost, but the cookies are even amazing-er!
Victoria C.
March 4, 2018
I made these exactly according to directions. They are delicious and very fragile. The fragility is part of the charm. Because they are so fragile, I left them on the half-sheet pan for a minute before I CAREFULLY moved them to a cooling rack. I baked mine for 17 minutes in convection at 300°F. If you have a friend who is a true celiac, he or she will be thrilled to have one of these cookies for dessert with some vanilla ice cream.
Alice M.
March 7, 2018
if you bake on parchment, you can simply cool them on the parchment, on the pan, on a rack. This way you don't have to contend with their fragility while hot. They are a little sturdier once cool—as you found out!
Emily B.
March 2, 2018
Can these be made with all-purpose flour?
Sandra M.
March 2, 2018
Add me to the list wondering the same....or instead of AP, what about almond flour? Chocolate and almond...pretty epic...
Emily B.
March 2, 2018
Oooh almond flour! That is a great idea! Maybe even add a little almond extract?
Alice M.
March 7, 2018
Why not go to my post on chocolate tea cakes—the recipe is very similar, but with all purpose (not gluten free flour)!
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