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Dark Chocolate Shortbread Cookies

Dark Chocolate Shortbread Cookies (Gluten-Free and Vegan)

Naturally Natalie Eng
Gluten-free, vegan, and refined-sugar free shortbread cookies with a rich dark chocolate frosting.
Prep Time 7 mins
Cook Time 15 mins
Total Time 22 mins
Course Dessert, Festive
Cuisine dairy-free, gluten-free, grain-free, healthy
Servings 16 cookies



  • 1/2 c. Cassava Flour
  • 1/2 c. Coconut Flour
  • 1 tsp. Baking Powder
  • 1 tsp. Vanilla Extract
  • 2 tbsp. Maple Syrup
  • 1 c. Coconut Oil melted
  • 2 tbsp. Flax Seed mixed with 4 tbsp. water
  • 1/2 bar Dark Chocolate I used one with raspberries



  • Preheat oven to 350 degrees.
  • In a bowl, mix together the cassava and coconut flour and baking powder
  • Separately, mix the flax seed mixed with water, coconut oil, vanilla, and maple syrup. Add this into the dry ingredients once well mixed.
  • Using your hands or a mold, shape dough into heart shaped cookes (or any shape!), makes about 16 cookies, and place on a baking sheet lined with parchment paper.
  • Bake cookies for 15 minutes and then let cool 30 minutes before frosting.

For the Frosting:

  • Break up 1/2 bar dark chocolate into a microwave safe bowl and microwave for 30 seconds, stirring, and adding another 30 seconds if needed until melted. Spread onto cookies.
Keyword Dark Chocolate, Shortbread Cookies