4-Ingredient Gluten-free Choc Chip Shortbread Recipe (2024)

4-ingredient gluten-free choc chip shortbread recipe, anyone? They only take 20 minutes to whip up, they’re lovely and buttery and you only need 4 ingredients to make them.

4-ingredient gluten-free choc chip shortbread recipe – it’s finally here! You only need 4 simple ingredients to make these beauties and they’re super easy to make dairy-free or vegan too, if you fancy. They’re just like the ones I can NEVER eat at Starbucks!

Don’t forget to check out my traditional gluten-free shortbread biscuits recipe if you like this one too!

My main inspiration when baking has always been recreating ALL the things I see, but can’t eat.

(how on Earth are there still so few gluten-free options in coffee shops in 2020, for example?!)

And this story started in Starbucks – I’ve lost count of the amount of times I’ve longingly stared at their chocolate chip shortbread… then ordered absolutely nothing to eat whatsoever.

So naturally, I got home, go my apron on and whipped these up. Wow, that was a very short story, wasn’t it?

Why make my 4-ingredient gluten-free choc chip shortbread recipe?

  • It only takes 20 minutes to make.
  • You only need 4 ingredients.
  • You’d NEVER know they’re gluten-free – even the muggles will love these!
  • They’re just like the choc chip shortbread I remember enjoying from Starbucks.
  • This is one of the few recipes on the blog to have tons of step-by-step photos AND a full recipe tutorial video. So you can’t go wrong!
  • This recipe is super-easy to adapt to be gluten-free or vegan with two simple swaps.

And here’s the result! It’s been over a decade since I last had one of these in Starbucks, but after one bite, I felt like I was tasting the real deal.

Every bite was full of buttery, golden shortbread, packed with tons of chocolate chips. It honestly didn’t taste like a ‘gluten-free version’ AT ALL.

And nope, it wasn’t incredibly, dry or crumbly, or at risk of falling apart like some gluten-free shortbread I’ve tried.

But don’t take my word for it – get baking! After all, eating is believing…

Here’s everything you’ll need for my 4-ingredient gluten-free choc chip shortbread recipe. Keep scrolling until you see the recipe card below if you’re looking for the measurements and method ??

4-ingredient gluten-free choc chip shortbread recipe: Ingredients

  • 235g butter, softened or dairy-free hard margarine
  • 110g golden caster sugar (regular caster sugar and granulated sugar work fine too)
  • 360g gluten free self raising flour (if your flour doesn’t contain xanthan gum, add a 1/2 tsp of that too)
  • 150g chocolate chips (dairy free if necessary)

So I thought I’d kick things off with a little frequently asked questions section – if you just want the recipe, then keep scrolling.

But I’ve thrown in some tips here that will be really helpful if this is your first time baking this, or you want to adapt it. So here they are!

4-ingredient gluten-free choc chip shortbread recipe: Frequently asked questions

Can I make this recipe gluten free? Is it suitable for Coeliacs?

It is gluten free, though nobody would know just by tasting it – trust me!

Bear in mind that minimising cross-contamination is hugely important if you’re Coeliac or making this for someone who is. Here’s some tips from Coeliac UK on minimising the risk of cross contamination:

Also, make sure that all ingredients used don’t have any gluten-containing ingredients. Then make that that they also don’t have a ‘may contain’ warning for gluten, wheat, rye, barley, oats (which aren’t gf), spelt and khorasan wheat (aka Kamut).

Here’s some more info from Coeliac UK on identifying safe gluten free products.

Can I make your 4-ingredient gluten-free choc chip shortbread recipe dairy free?

Yes you can with two simple swaps! All you need to do is use a block of hard dairy-free margarine like a Stork baking blockor Flora Plant Butter.

If using dairy-free alternatives to butter, I’d recommend adding 1 tsp of vanilla extract as you’ll be losing that ‘buttery’ flavour.

Lastly, simply use dairy-free chocolate chips. Easy!

Can I make your 4-ingredient gluten-free choc chip shortbread recipe vegan?

If you follow the steps above to make this recipe dairy-free, then that also makes it vegan too.

Can I make this recipe low FODMAP?

If you use any type of lactose-free chocolate chips, then yes!

That’s the only change you need to make – then one shortbread biscuit would be suitable for the elimination phase of the diet.

Is your 4-ingredient gluten-free choc chip shortbread recipe nut free?

Yep, this is a nut-free recipe as far as ingredients go, BUT make sure you check the ingredients label on ALL the products you use just to be safe.

Even if the products don’t contain nuts, they may have a ‘may contain nuts’ warning due to being produced in a factory that handles nuts.

You can never be too careful so always read the labels on everything first.

Can I make your 4-ingredient gluten-free choc chip shortbread in a food processor or standing mixer?

Both are actually a little overkill for this recipe. You only need an electric mixer to cream together the butter and sugar initially.

After that, we’re aiming for a breadcrumb-like consistency for our shortbread dough – then you need to stop mixing immediately. A food processor or stand mixer can be a little too heavy handed for this part.

So because of that, I only use an electric whisk for this recipe. Here’s a link to the electric whisk I use.

Do I need any special equipment to bake your 4-ingredient gluten-free choc chip shortbread recipe?

Nope – all you’ll need is a large baking tray and some non-stick baking paper.

What chocolate chips should I use to bake this?

I’ve recently started using the Callebaut chocolate chips (or callets) and I can tell you, though expensive, they are AMAZING.

You definitely don’t need to use them for this recipe, but I thought I’d share what I used in the photos.

Does this recipe need xanthan gum?

You’ll see xanthan gum in a lot of my recipes as it’s an essential ingredient in gluten free baking. But not with this one, it’s not required.

There’s a little xanthan gum in gluten-free self-raising flour which goes a long way, so no need to add any extra unless yours doesn’t contain it already.

Can I make this recipe using other gluten free flours like buckwheat flour or coconut flour?

There’s a big difference between ‘gluten free plain/self-raising flour’ and a *singular* type gluten free flour. When I say ‘gluten free plain or self-raising flour’ in a recipe, I mean a BLEND of gluten free flours, not just one, singular flour.

Most gluten free flour you buy in the supermarket typically contains a blend of rice flour, potato flour, maize flour, tapioca flour AND buckwheat flour. That’s a lot of different flours!

In gluten free self-raising flour, there’s usually even a little baking powder and xanthan gum in it too which always helps. So to replace it with just one specific type of flour… that’s not going to cut it at all. Definitely go for a gluten free flour blend.

Do I need weighing scales to bake your 4-ingredient gluten-free choc chip shortbread recipe?

In short… yes, yes and yes! And I wouldn’t advise attempting any of my recipes without them.

A lot of work went into fine tuning ratios and quantities and for me, baking is all about consistency and precision. I want you to make this recipe and for it to turn out EXACTLY like mine did.

I’d recommending using digital cooking scales like these so you know you’re getting an accurate measurement and replicating my recipe as accurately as poss.

Can I bake your 4-ingredient gluten-free choc chip shortbread recipe with less sugar / without sugar?

I can definitely understand the need to reduce sugar in our foods, but this is one of the recipes where I wouldn’t advise removing it from the cake batter itself.

Of course, the sugar isn’t just for sweetness. It’s integral to the structure of the cake once baked and is sooo important.

This recipe definitely won’t work without sugar, so remove at your own risk!

How long can I keep your 4-ingredient gluten-free choc chip shortbread for?

I’ve kept these for 3-5 days in an air-tight container with no problems.

Can I freeze your 4-ingredient gluten-free choc chip shortbread?

Of course! I’ve frozen them for up to 2-3 months.

When you want to enjoy one, each biscuit should take 2 hours to defrost at room temperature.

How can I tell when my 4-ingredient gluten-free choc chip shortbread aredone?

They should be a little pale with the slightest sign of turning golden at the edges. You definitely don’t want the entire biscuit to be golden – that means they’re over-done and will likely be very dry and crumbly.

Can I print your 4-ingredient gluten-free choc chip shortbread recipe?

Yes! Just hit the print button located on the recipe below ?? (otherwise you might end up printing this entire post which would probably make your printer go into early retirement)

4-ingredient gluten-free choc chip shortbread recipe: Method

Preheat your oven to 160C fan / 180C. Prepare a large baking tray with non-stick baking paper (I usually have a couple of trays)

Beat together your softened butter / baking block and sugar until smooth. This shouldn’t take very long – an electric hand mixer would be ideal. Add in your 1 tsp vanilla extract, if using – I more recommend this if you’re making this recipe dairy-free in the absence of that ‘buttery’ taste.

Add in your flour and mix again. Mix until there is no white flour showing but it still looks like its all more crumbly bits.

Add in your chocolate chips and stir so evenly dispersed.

Bring the dough together in your hands, I tend to do this in 2-3 lumps (by doing it this way you don’t over mix the dough).

Wrap up the dough in some cling film and allow to sit in the fridge for at least an hour to firm up. If you don’t do this step the shortbread will spread as the butter/baking block melts too much.

Once chilled, lightly flour a surface and roll out your dough to between 1cm and 1.5cm thick. Using a knife, cut out a ‘wobbly triangle shape’!! I made myself a little card template and cut around it so they were all similar size. To be honest you can cut them whatever shape you like!!

Keep cutting out your shapes and place them on a prepared baking sheet. Keep rolling your dough out and cutting it out until all the dough has been used up. Don’t place your shapes too close together though, they don’t tend to spread but if they could a little if its a warm day!

Bake in the oven for about 12-15 minutes until they start to turn slightly golden around the edges. (If you need to do multiple trays of them continue to do so)

Remove from the oven and leave to cool on the baking tray. Don’t try to move them when they are hot, they are delicate at that stage and firm up once cool.

Ok, so here’s a printable version of my 4-ingredient gluten-free choc chip shortbread recipe. Please remember to give it 5 stars if you tried it and enjoyed it as it helps people know it’s worth trying too! ⭐️ Feel free to leave your written reviews in the comments below this post.

4-Ingredient Gluten-free Choc Chip Shortbread Recipe (17)

4-Ingredient Gluten-free Choc Chip Shortbread Recipe (dairy free, low FODMAP)

Gluten-free choc chip shortbread recipe using 4-ingredients - incredibly easy to make and nobody would know they're gf! Wheat-free and Coeliac-friendly. See the FAQ section above for advice on adapting this recipe to be low FODMAP, dairy-free or vegan.

SERVINGS: 15

TOTAL TIME: 12 minutes mins

PRINT RECIPE

4.63 from 107 votes

Ingredients

  • 235 g butter softened or dairy-free hard margarine
  • 110 g golden caster sugar regular caster sugar and granulated sugar work fine too
  • 360 g gluten free self raising flour if your flour doesn't contain xanthan gum, add a 1/2 tsp of that too
  • 150 g chocolate chips dairy free if necessary
  • 1 tsp vanilla extract optional

Instructions

  • Preheat your oven to 160C fan / 180C. Prepare a large baking tray with non-stick baking paper (I usually have a couple of trays)

  • Beat together your softened butter / baking block and sugar until smooth. This shouldn't take very long - an electric hand mixer would be ideal. Add in your 1 tsp vanilla extract, if using - I more recommend this if you're making this recipe dairy-free in the absence of that 'buttery' taste.

  • Add in your flour and mix again. Mix until there is no white flour showing but it still looks like its all more crumbly bits.

  • Add in your chocolate chips and stir so evenly dispersed.

  • Bring the dough together in your hands, I tend to do this in 2-3 lumps (by doing it this way you don't over mix the dough).

  • Wrap up the dough in some cling film and allow to sit in the fridge for at least an hour to firm up. If you don't do this step the shortbread will spread as the butter/baking block melts too much.

  • Once chilled, lightly flour a surface and roll out your dough to between 1cm and 1.5cm thick. Using a knife, cut out a 'wobbly triangle shape'!! I made myself a little card template and cut around it so they were all similar size. To be honest you can cut them whatever shape you like!!

  • Keep cutting out your shapes and place them on a prepared baking sheet. Keep rolling your dough out and cutting it out until all the dough has been used up. Don't place your shapes too close together though, they don't tend to spread but if they could a little if its a warm day!

  • Bake in the oven for about 12-15 minutes until they start to turn slightly golden around the edges. (If you need to do multiple trays of them continue to do so)

  • Remove from the oven and leave to cool on the baking tray. Don't try to move them when they are hot, they are delicate at that stage and firm up once cool.

Video

Notes

You might like to dip them half in melted chocolate too and leave them to set!

You can use plain / all purpose flour too for this, it doesn't make too much difference, just ensure you add a little xanthan gum if you do this.

Previously I used to cut the shapes out and then chill before cooking, but I've swapped it round with better results 🙂

Nutrition

Serving: 1g | Calories: 280kcal | Carbohydrates: 32g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 388mg | Fiber: 1g | Sugar: 13g

Thanks for reading all about my 4-ingredient gluten-free choc chip shortbread recipe! If you make it, I’d love to see how it turned out so don’t forget to take a snap of your creations and tag me on Instagram!

Any questions about the recipe? Please do let me know by following me onInstagram and leaving me a comment on a recent photo!

Thanks for reading,

Becky xxx

Don’t forget to pin this for later!

4-Ingredient Gluten-free Choc Chip Shortbread Recipe (2024)

FAQs

What is the mistake in making shortbread? ›

The most common mistakes when making shortbread are over-working the dough, and incorporating too much flour.

What is the secret to shortbread? ›

For great shortbread, regardless of your chosen recipe:
  • Sift the flour before mixing to help remove lumps.
  • Avoid over-mixing the dough.
  • Score the surface for even baking without bubbles or cracks.
  • Chill the shaped dough thoroughly before baking.
  • Cut the shortbread while it is still warm, for smooth, even slices.

Why does shortbread have so much butter? ›

Shortbread is so named because of its crumbly texture (from an old meaning of the word "short", as opposed to "long", or stretchy). The cause of this texture is its high fat content, provided by the butter. The short or crumbly texture is a result of the fat inhibiting the formation of long protein (gluten) strands.

Does shortbread use the rubbing in method? ›

Rubbing in butter and flour

Shape the dough into a round and then press into the tin, ensuring that all of the tin is evenly covered. Step 5: Chill the dough in the tin in the fridge for 30 minutes before baking.

What not to do when making shortbread? ›

The key with shortbread is not to overhandle it. Make the dough exactly as instructed, but don't mess around making shapes or over rolling the dough - you will end up with delicious but tough biscuits. Stretching and pulling the dough activates the gluten in the flour, making chewy cookies and not crisp ones.

Should you chill shortbread dough before baking? ›

After shaping the cookies, don't rush to the oven! Instead, chill the dough in the refrigerator for 30 minutes or so (overnight is OK, too). A short stay in the fridge will firm up the cookies and solidify the butter. This will help keep them from spreading too much.

Why do you put an egg in shortbread? ›

This unexpected addition will make buttery confections like shortbreads and shortcakes even more tender and flaky. “Biscuits should be crumbly, buttery and sweet,” reads a headnote for a cinnamon sugar-spiced shortbread recipe in the Ritz London Cookbook.

Should butter be cold for shortbread? ›

If it's too warm, the butter and sugar cannot properly cream and the cookies will taste dense. Many shortbread recipes call for cold butter worked into the dry ingredients and that gives you a wonderfully flaky cookie but if not mixed properly, the results can be inconsistent.

Why do you put baking powder in shortbread? ›

You can start with this recipe for Salted caramel shortbread bars; your baking powder will give the rich and buttery shortbread just enough lift to make it flaky and delicate.

What brand of butter is best for shortbread? ›

Spend extra when it really counts: If you're making a recipe where butter really is the star (think shortbread or biscuits), splashing out for a package of Kerrygold or Vital Farms is worth the expense. The fine differences in the flavor are most impactful in these recipes.

Why is shortbread unhealthy? ›

Why is shortbread considered to be bad for you? Shortbread is considered unhealthy because of the high butter content. How long do homemade shortbread cookies actually last? Depends on how you define that… they won't make you sick for weeks after they become unpalletable, which is after a couple of weeks at best.

What's the difference between Scottish shortbread and regular shortbread? ›

As mentioned above, the main differences between the two styles of cookies are butter content and inclusion of leavening agents. These differences result in very different texture and taste experiences. No matter your preference, you can be sure to get a quality product from Walkers Shortbread.

Should you sift flour for shortbread? ›

We recommend sifting flour when making all kinds of baked goods to break up any clumps. It's especially a good idea in a recipe that has only three ingredients, like this one.

Do you use salted or unsalted butter in shortbread? ›

Ingredients You'll Need

If you don't have salted butter, unsalted butter will also work, simply add about ¼ teaspoon of salt to the cookie dough. The reason the salt is needed is because salt brings out the flavor in the cookies, without it, your cookies will taste bland.

Why do you put cornstarch in shortbread cookies? ›

Making shortbread cookies with cornstarch is necessary for a tender and delicate cookie. Next time you make chocolate chip cookies, I suggest you try adding 1 Tbsp of cornstarch to the batch to help keep them extra soft and tender.

Why did my shortbread fail? ›

There are a variety of reasons why the shortbread could be damp underneath but it is most likely that either the dough is being pressed out too thickly, the pan is not metal so heats up too slowly, or the oven temperature is too high causing the top to brown before the bottom has cooked sufficiently.

What are the disadvantages of shortbread? ›

Sugar provides a fast source of energy. There are rarely any artificial additives. Cons: Shortbread is a weight watcher's nightmare because it is extremely high in saturated fat and calories. Saturated fat is the 'bad' fat which is linked to artery-clogging high cholesterol and heart disease.

What happens if you over mix shortbread? ›

It's important to avoid over-mixing shortbread dough, which will develop gluten and make the finished product tough, not tender. To make sure that the flour mixes completely with little effort, sift the flour first to get out all of the lumps.

How can you tell if shortbread is underbaked? ›

Begin checking at the tail end of the cooking time. Undercooked shortbread will be doughy and chewy. Slightly overcooked and it will become chalky, brittle and hard.

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