Gluten Free Chocolate Chip Shortbread Cookies

Shortbread cookies that melt in your mouth are one of my favorites! My other favorite is, like many people, chocolate chip! This cookie recipe combines the best of both to bring you a Chocolate Chip Shortbread Cookie!

This cookie uses just superfine rice flour for the delicate texture and flavor that you want in a shortbread cookie without using the traditional wheat flour. AND it is more heart healthy but with all the flavor because I used half ghee and half olive oil for the fat. It works beautifully in this cookie! This recipe also uses pure organic cane sugar, and there is only a half a teaspoon in each cookie. This batch makes two dozen delicious shortbread cookies that are perfectly sweetened with sugar and the sweetness of the rice flour.

Let’s bake these beauties!

Gluten Free Chocolate Chip Shortbread Cookies

Preheat your oven to 350 degrees F. Lay out two parchment lined cookie sheets.

Ingredients:

1/4 Cup of Ghee

1/4 Cup of Olive Oil

2 Eggs

1 Teaspoon of Vanilla

1/4 Cup of Cane Sugar

1 1/4 Cups of Superfine Rice Flour (I use Authentic Foods brand, regular rice flour is coarser and will give a different result)

1 1/2 Teaspoons of Baking Soda

1/4 Teaspoon of Salt

1 Teaspoon of Apple Cider Vinegar

1/2 Cup of Chocolate Chips (I used Enjoy Life)

Directions:

In a stand mixer, or you can use a bowl with electric beaters, mix your ghee, olive oil and sugar until creamy and light in color like an egg yolk. This will take one to three minutes, longer if you are using a hand mixer. Add the eggs one at a time beating until incorporated. Add the vanilla extract and blend. In a small bowl, whisk together the dry ingredients, the rice flour, baking soda and salt. Add the dry ingredients to your wet and mix until incorporated completely. Add the teaspoon of apple cider vinegar and mix. Finally, stir in the chocolate chips.

Scoop the cookie dough by the tablespoon onto two cookie sheets evenly spaced. I like to use a cookie scoop for this. Flatten by half with your fingertips. Bake in your preheated oven for 10 to 12 minutes. The cookies will be set, but they will not brown. They will be the pale color of shortbread.

Remove from the oven and cool for 5 minutes on the cookie sheet.

Enjoy! These also freeze beautifully!

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