Description
Gluten-Free and Vegan Chocolate Espresso Shortbread with Chocolate Drizzle a perfect tin cookie for the holiday season.
Ingredients
Units
Scale
- 1 cup of vegan butter
- 1 cup of powdered sugar
- 1/2 cup of cocoa powder
- 1 teaspoon of vanilla paste
- 2 cups of gluten free flour
- 2 teaspoons of espresso powder
- 1/4 cup of brewed coffee
Drizzle:
- 1/3 cup of vegan chocolate
Instructions
- Preheat the oven to 350°f and grease a baking sheet with vegan butter
- In a bowl mix together the butter, powdered sugar, cocoa powder, espresso powder and vanilla paste
- Next add the brewed coffee and mix until combined
- Next add the gluten-free flour 1/2 cup at a time until a dough forms
- Put the dough onto the prepared baking sheet and using a piece of wax paper evenly roll out the dough to about 1/2″ thick, using a fork poke steam holes evenly spaced throughout the cookie sheet
- Bake for 30 minutes, and remove from the oven
- Immediately cut the rectangle cookies out but leave them on the baking sheet until they are cooled
- Melt the vegan chocolate and drizzle on to the cooled cookies
- Eat and enjoy