Gluten-free & Dairy-free Easter Shortbread Cookies with Chocolate center {GF, DF}

March 29, 2021

Easter is less then a week away and I know what I want in my Easter basket this year, these buttery chocolate shortbread cookies! The base of these is a butter base mixed with GF flour and sugar to bring you the most delicious melt in your mouth cookies perfect for Easter, or really any occasion :). To make these even more festive I added some food coloring and a dollop of melted chocolate to the center for a bite of PURE GOLD!

This recipe is based off my gluten-free & dairy free jam filled butter cookies so if you enjoyed those then you will absolutely LOVE these!

Substitutions

For all my chocolate lovers, to take this recipe up a notch you can replace the melted chocolate with Hershey kisses, or your favorite chocolate candy. However, if you don’t like milk chocolate you can replace the chocolate center with melted white chocolate or vanilla/buttercream frosting.

How to make dairy-free

To make this recipe dairy-free just replace the unsalted butter with your favorite vegan alternative. For a list of my favorites to use check out my post here – Which Vegan/dairy-free butter is the best for baking? For dairy-free chocolate chips free of all the major allergens my favorites to use are enjoy life semi-sweet mini chocolate chips.

Vegan options?

I have not tried this recipe with an egg replacer but you can try it out! Just replace in the same measurements the egg yolks with your favorite vegan egg replacer. If you do make this vegan comment below cause I would love to hear! 🙂

Celebrate Easter with these yummy and easy to make gluten-free chocolate filled shortbread cookies.

Jump to Recipe

Roll dough & indent☟ ……………………………………..Baked☟………………………………………………Filled☟

Ingredients

1 cup unsalted butter, softened or use a dairy-free alternative
2/3 cup sugar plus 1/4 cup for rolling dough balls in
2 egg yolks

1 tsp vanilla extract
1/4 tsp salt
2 1/3 cup gluten-free flour
Food coloring, I used neon colors, green, blue, purple & pink, 2 drops of each
3/4 cup Enjoy life chocolate chips, or your favorite dairy-free ones
2 tbsp coconut oil

Directions

Preheat oven to 350F and grease two baking trays with butter.
In a bowl combine softened butter and sugar, cream together until well combined.
Add in egg yolks, salt and vanilla extract, stir well. Add in flour. Mix for a few minutes, dough will come together.
Separate dough in equal measurements to 4 bowls, add 2 drops of food coloring to each bowl and mix with dough until your desired shade.
Scoop dough into 1 tbsp size balls, roll in sugar and then place on your baking tray. Repeat with rest of the dough.
Then using either the end of a large wooden spoon or your thumb, press an indentation into each cookie.
Bake for 12-15 min or until the bottoms are lightly browned and the cookies are set. Mine took 13 min.
Transfer to a wire rack and cool.
While cookies are cooling in a pot melt chocolate chips along with coconut oil, fill in each cookie indentation with chocolate. Let sit for another 5 minutes or until chocolate solidifies a tad.
ENJOY 🙂
Keep for up to a week in an airtight container

Gluten-free Chocolate filled Shortbread Cookies

diylifestyle.co

Easter desserts, dairy-free options

Print Recipe Pin Recipe

Prep Time 15

Total Time 27

Course Dessert

Servings 15 cookies

Ingredients

1 cup unsalted butter softened or use a dairy-free alternative
2/3 cup sugar plus 1/4 cup for rolling dough balls in
2 egg yolks
1 tsp vanilla extract
1/4 tsp salt
2 1/3 cup gluten-free flour
Food coloring I used neon colors, green, blue, purple & pink, 2 drops of each
3/4 cup Enjoy life chocolate chips or your favorite dairy-free ones
2 tbsp coconut oil

Instructions

Preheat oven to 350F and grease two baking trays with butter.
In a bowl combine softened butter and sugar, cream together until well combined.
Add in egg yolks, salt and vanilla extract, stir well. Add in flour. Mix for a few minutes, dough will come together.
Separate dough in equal measurements to 4 bowls, add 2 drops of food coloring to each bowl and mix with dough until your desired shade.
Scoop dough into 1 tbsp size balls, roll in sugar and then place on your baking tray. Repeat with rest of the dough.
Then using either the end of a large wooden spoon or your thumb, press an indentation into each cookie.
Bake for 12-15 min or until the bottoms are lightly browned and the cookies are set. Mine took 13 min.
Transfer to a wire rack and cool.
While cookies are cooling in a pot melt chocolate chips along with coconut oil, fill in each cookie indentation with chocolate. Let sit for another 5 minutes or until chocolate solidifies a tad.
ENJOY 🙂
Keep for up to a week in an airtight container