These are much like traditional shortbread, slightly crunchy and just a touch sweet. And they’re chocolatey.
Week 1 of VeganMofo is winding down… have you checked out all the awesome going on yet?!
Chocolate Shortbread ~ Vegan and Gluten Free
makes about 10 cookies, depending on dimensions
- 1 cup vegan margarine
- 1/2 cup plus 2 tbsp vegan granulated sugar (and a little extra for rolling and sprinkling)
- 1/2 cup cocoa powder
- 3/4 cup sorghum flour
- 3/4 cup brown rice flour
- 1/2 cup potato starch
- 1 tsp xanthan gum
Cream margarine and sugar. Using an electric mixer, slowly add in cocoa powder.
In separate bowl, combine sorghum flour, brown rice flour, potato starch, and xanthan gum. On medium to low setting add flour mix into sugar and margarine (a little bit at a time) until all is incorporated.
Keep mixing on low until a stiff dough forms, scraping down sides as necessary. It will look crumbly at first, but trust me, it comes together just fine. :)
Using your hands, pat dough into a disk on a lightly sugared surface.
Chill dough in fridge for 2-3 hours.
Preheat oven to 300 °F.
Divide dough in half and roll out one section on lightly floured surface. I kinda kneaded/patted/rolled my dough until I had it under control. This was the hardest part of making these cookies. I kept working mine until a perfect rectangle was formed and I felt like I had it under control. Don’t take too long though, or your dough will become too soft to work!
Repeat with second half of dough.
Use knife to cut cookies into rectangles. Using flat spatula, scoop up cookies and place on ungreased cookie sheet. Sprinkle with granulated sugar and then poke a few holes in them with a fork.
Bake for about 30-35 minutes. Sprinkle with a little more sugar.
Let cool completely, then serve!