Christmas Cookie Recipe: Chocolate Dipped Almond Oat Shortbread

I’ve been knocked out with a bad cold and sadly had to cancel some of my social festivities. Even though I should be getting plenty of bed rest I take great joy in baking, especially Christmastime and am not willing to forgo it. I’ve never made a gluten-free shortbread until yesterday and boy are these good and so simple to make! I wasn’t sure how they would turn out since I used only gluten-free flours and true to a shortbread formula, there are no eggs which gluten-free baking often requires. You don’t even have to dip them in chocolate if you want a super quick to prepare recipe that you can easily make in time for Christmas.


2 oz almond flour

8 oz oat flour

8 oz butter, room temperature

4 oz castor or superfine sugar


Confectioner’s sugar for sprinkling

3 oz bittersweet chocolate chips

2 tbsp butter


Cream the butter and sugar. Sift the flour and add to the butter and sugar. Mix ingredients by hand until well blended and can be formed into a dough ball.

To make sliced triangles place enough dough into an iron skillet and flatten by hand until about 1/4 thick. With a sharp knife tip slice the dough into desired portion sizes. To make round shortbread roll out and use a biscuit cutter, then bake on a sheet. Prick dough with a fork and bake in a 300 degree oven for 40 minutes. 

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If you choose to dip in chocolate, melt the chocolate and butter over a double boiler and gently dip the shortbread.

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Wayne and I ate some last night before I dipped them in chocolate this morning. He said it brought him back to his childhood when he went to his friend’s whose Scottish mother made them shortbread. “It melts in your mouth!” he said of my recipe. It’s true! Yet it also has some crunch, too.

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Simple, easy and delicious!

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