Looking for a delicious treat this weekend? Crank up that oven, put on some music, and gather around for baking these moreish Gluten-free Mocha Shortbread Cookies, chocolate dipped for extra fun! Chocolate always makes everything better, doesn't it?
These mocha shortbread cookies were so good, that they made an appearance thrice this week in our home! I made them with all-purpose flour, and whole-wheat flour and then decided to go the gluten-free route with my trusted buckwheat, mixed with some amaranth flour. A batch was also made with brown sugar, but we finally settled on a combination of honey and jaggery powder. I love to amp up the health and wholesome quotient in my bakes. We all like the virtues of whole-grain nutrition, don't we? I did all of this experimenting so you don't have to. You're welcome 🙂
Amaranth and jaggery add a new level of complexity in taste, very deep and earthy. This is complimented very well by the mocha flavors of chocolate and coffee. A dash of cinnamon softens everything down as does the butter along with honey, making these absolutely irresistible. Just the right amount of crispy tenderness that you'd want in a shortbread cookie.
A dip in chocolate is all you need to make the cookies a little more luscious. It's of course optional, but in our house, it never is. So I would strongly suggest that luxurious, shiny coating. These are a perfect accompaniment to your evening cuppa in the cold, dark winter evenings...making them cozier and warmer.
- Do feel free to use all-purpose flour or whole-wheat flour if you want.
- Brown sugar adds a lovely caramel taste and works very well in these cookies in case you don't have access to jaggery powder.
- You can use any shape or size of cookie cutter. The number of cookies will vary accordingly. I used a 2.5" one to give me 18 cookies.
I’d love to hear from you! Please leave a comment below and share a picture of your creation on INSTAGRAM using the hashtag #tashasartisanfoods.
Glutenfree Mocha Shortbread Cookies
- 120 gms Amaranth flour
- 120 gms Buckwheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon powder
- 1 Tbsp cocoa powder
- 2 Tbsp Coffee powder
- 120 gms Butter, softened I used salted butter
- 110 gms Jaggery Powder You can even use brown sugar instead.
- 70 gms honey
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup Dark chocolate, melted For dipping
- 2-3 tbsp Cocoa nibs For topping
- Preheat your oven to 180 C. Line your baking tray with parchment or silpat. Keep a 2.5" cookie cutter, any shape, handy.
- In a large bowl, sift together both the flours, baking powder, baking soda, cinnamon, cocoa and coffee powder.
- In another medium sized bowl, beat together the butter, honey and jaggery powder until fluffy. Add the egg and vanilla, beat until mixed well.
- Now stir the dry ingredients in gently. You may have to use your hands to bring the dough together well.
- Divide the dough into half. Roll each half into a flattish ball. Cover with foil and place in the refrigerator for 15-20 minutes or so.
- Flour your work surface well, working with one dough ball at a time, roll out into a rough circle, about 1/4" thick. You can keep it thicker, maybe around 1/2", if you want fatter cookies!
- Use a flower shaped cookie cutter, cut out the cookies. You can use any shape cookie cutter. The one I used was about 2.5" in diameter.
- Place them on the baking sheet and bake for about 10-12 minutes, for a slightly softer cookie. Add 2-3 minutes more to your baking time if you want a crisp cookie. Let cool on the tray. The cookies will harden as they cool.
- Once the cookies are completely cooled, half dip them in melted chocolate, sprinkle some cocoa nibs, if using and place on wax paper or parchment for the chocolate to set well. Store in air tight container. Enjoy!