Want an easy gluten-free cookie recipe? Try these delicious Gluten-Free Shortbread Cookies… with an option to dip them in a yummy chocolate peppermint sauce. So delicious and perfect for the holidays!
If you’ve ever been to Hawaii, you’ll know that one of the specialty treats made famous from the islands is macadamia shortbread cookies dipped in chocolate. They are often shaped into little pineapples or traditional shortbread rectangles, but they are so delicious.
The problem is that since my family has become gluten free, we haven’t been able to enjoy this island favorite. Well, now I do! And I’m so happy to be sharing it with you. These Gluten-Free Shortbread Cookies Dipped in Chocolate Peppermint are so delicious! My kids could not put them down.
How To Make Gluten-Free Shortbread Cookies
First, start out with a few simple ingredients you probably already have in your pantry. I used raw honey instead of sugar. Once you get the dough mixed, put it in the refrigerator for about 30 minutes to chill.
After the dough has chilled, place on parchment paper and roll the dough out to about 1/2 inch thickness and use cookie cutters to shape the shortbread. Follow the directions below to bake and let the cookies cool down
OPTIONAL: You can dip the cookies in the chocolate peppermint recipe I have below. It’s so delicious and festive for the holidays. Instead of Peppermint extract, I used Peppermint essential oil (where to buy).
I also added a bit of crushed candy canes (try these since they don’t have artificial colors or other junk). And you certainly could skip the chocolate peppermint dip too… but definitely try it sometime.
Want an easy gluten-free cookie recipe? Try these delicious Gluten-Free Shortbread Cookies... with an option to dip them in chocolate peppermint for a festive holiday treat.
- Add butter, sugar or honey, and vanilla extract in a large bowl and mix well with an electric mixer or food processor.
Add remaining flour and sea salt in a separate bowl. Mix well.
- Add the flour mixture to the butter and sugar mixture and mix well with an electric mixer or by hand.
Place 1/2 the dough on parchment paper or wax paper and roll to about 1 and 1/2-inch thickness and about 6-8 inches long. Do the same with the second 1/2 of the dough. Make sure all sides are covered with parchment or wax paper so it doesn't dry out. Chill the dough in the refrigerator for at least 2 hours.
Preheat the oven to 350°F/180°C.
Take the dough out from the refrigerator. Cut into slices that are about 1/4 to 1/2-inch thickness. Or roll out into 1/2-inch thickness and use a cookie cutter to form shapes.
- Put the cookies on an ungreased cookie sheet and bake for 20 minutes.
- Let cookies cool down at room temperature.
- In a double boiler, add chocolate chips and coconut oil, and stir until melted. Remove from heat and add 2 drops Peppermint essential oil. Stir well.
- Dip cookies halfway into chocolate/peppermint sauce and let cook on a cookie sheet lined with parchment paper. Chocolate will harden as it cools.
Where to Get Kitchen Pantry Essentials
p.s. Looking for tips to use essential oils in cooking, baking, smoothies, desserts and more? Check out my FREE email course: In the Kitchen with Essential Oils.
More Cookie Recipes You Might Like
- Paleo Sugar Cookies
- Paleo Oatmeal Raisin Cookies
- Gluten-Free Lemon Cookies
- Gluten-Free Ice Cream Sandwich Cookies
Did you try these Gluten-Free Shortbread Cookies? Don’t forget to rate the recipe and comment below to let me know how it went. You can also FOLLOW ME on Facebook, Instagram and Pinterest to see what other fun things I’m getting up to.
Photo credit: Bigstockphoto.com / AndreyCherkasov / NatashaBreen
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