Chocolate Dipped Shortbread Cookie Sticks

What is Christmas baking without some gluten and dairy-free shortbread cookies. These cookies are so perfectly buttery and delicious, and the addition of chocolate makes it absolute perfection. Follow the recipe below and recreate it for yourself! 

 

NOTES

  • Starch: Typically when using any kind of starch in a recipe, corn starch is the most common. I did not have any cornstarch on hand so I had to settle for arrowroot starch and it definitely did the trick. You are welcome to substitute potato or tapioca starch as well if you don't have the others listed.
  • Coconut oil: Melting vegan chocolate chips with coconut oil will help the chocolate to harden faster, letting you enjoy those shortbread sticks as soon as possible.
  • When you're done making the dough you might be to thinking that it looks impossible to create what is shown in the pictures above and below. It's all about rolling out the dough in a ziploc bag and freezing it that will get you to the finished product. Shortbread cookies are not moist as you could tell based on the very minimal wet ingredients required. This is why rolling it out in a bag and freezing it will help it set and hold together in order to bake that perfect cookie. 
  • Not everything you bake is going to come out visually perfect the first or second time you make it but trial and error is a huge part of gluten and dairy-free baking. Don't feel discouraged if it doesn't turn out the way you'd like. Just keep trying and you'll get it. The most important thing is the taste and the quality, the rest will follow!

 

CHOCOLATE DIPPED SHORTBREAD COOKIE STICKS

Create the perfect buttery gluten and dairy-free shortbread sticks dipped in vegan melted chocolate using only 8 simple baking ingredients. Follow the recipe and give it a try.

Prep Time: 20 min   Chill Time: 30 min   Bake Time: 17 min   

Total Time: 1 hour 7 min

 

INGREDIENTS

1/2 cup Becel vegan plant-based butter. softened
1/2 cup powdered sugar
1 tsp vanilla extract
1 cup Bob's Red Mill gluten-free 1:1 flour
1/4 cup arrowroot starch or cornstarch
1/8 tsp salt
3/4 cup Enjoy Life vegan chocolate chips
1/8 tsp coconut oil

INSTRUCTIONS

  1. Combine butter and powdered sugar in the bowl of a stand mixer at slow speed, until it is light and fluffy, for about 3 minutes. Then add in the vanilla.
  2. Slowly add gluten-free flour, arrowroot starch and salt and keep mixing, the slowest speed until you get crumbly dough. 
  3. Put the dough in a freezer Ziploc bag and roll to ¼ inch. Leave it to cool in the freezer for 30 minutes or until it becomes solid.
  4. Preheat oven to 325 F. Line baking sheet with parchment paper. Take the dough out of the fridge. Cut the dough in sticks, any size you choose. 
  5. Put the sticks on the sheet, and bake for 16-18 minutes or until the edges become brown.
  6. Take them out of the oven and leave to cool on the sheet.
  7. Use a microwave safe bowl to melt the vegan chocolate chips with the coconut oil in intervals of 30 seconds while continuously stirring. Dip the sticks in melted chocolate and place them on parchment paper.
  8. Place them in the fridge for 10 minutes and let the chocolate harden. Once the chocolate has solidified, remove and enjoy!
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