Low-FODMAP Chocolate Dipped Shortbread; Gluten-free

Low-FODMAP Chocolate Dipped Shortbread.  These are so easy and absolutely delightful.  I love this type of cookies for special occasions or holidays.

I add a little extra salt to this shortbread, and cut it into thick rounds. The flavor is like those shortbread cookies that I grew up enjoying. I bet you will be as happy with the recipe as I was.

Be aware though, that the dough works best when it is well chilled.  I prep it a day ahead of baking, or even longer (the dough can be frozen for up to 1 month).

You can decide your preferred way to enjoy low-FODMAP Shortbread Cookies.  They are delicious dipped in chocolate, but just as scrumptious plain.  For some fun, add some sprinkles, nonpareils, chopped nuts or other decorations.

These are perfectly dunkable with low-FODMAP coffee, milk or with a cup of tea.  They will also melt in your mouth.

You will also want to try my:

• Low-FODMAP Sensational Sugar Cookies
• Low-FODMAP Snickerdoodle Cookies
• Low-FODMAP Raspberry Thumbprint Cookies with Almond Glaze
• Low-FODMAP Almond Joy Macaroon Cookies
• Low-FODMAP Bite Sized Hazelnut Chocolate Whopper Cookies
• Low-FODMAP Chocolate Cake Batter Cookies with Happy Baking Cake mix

Or check out over 450 more low-FODMAP recipes on the blog. IBS-friendly!

Be healthy and happy,

Rachel Pauls, MD

P.S.  Check out my new COOKBOOK for over 100 low-FODMAP recipes, low-FODMAP Meal Plan, FODMAP Tips and everything you need!!  It’s the BEST!

Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients (**using available FODMAP data at time of posting)

Yield: 20 cookies; 1-2 per serving

Prep time: 25 min plus chilling

Bake time: 15 min

Total time: 40 min plus chilling

Bake: 350 F

Ingredients

• 1/2 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 3/4 cup all-purpose low-FODMAP gluten-free flour (I used Authentic Foods GF Classical Blend- my bake off blog shares why I love this choice)
• 1/4 cup sweet rice flour
  • This is not the same as plain rice flour, it is made from glutinous rice
  • I use Bob’s Red Mill brand for this recipe
• 1/4 teaspoon xanthan gum (omit if your flour already contains xanthan gum)
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/2 cup (90g) semisweet chocolate, for dipping cookies
  • You can use chocolate chips, dark chocolate or opt for white chocolate if you prefer!
  • I used Ghirardelli Dark Chocolate Flavored Melting Wafers
    • These contain sugar, hydrogenated palm kernel and palm oils, nonfat dry milk, cocoa-processed with alkali, cocoa, glyceryl lacto esters, soy lecithin, salt
• Nonpareils, sprinkles, chopped nuts, sea salt or other decorations, optional

Directions

• Line a baking sheet with parchment paper or silicone liners
• In the bowl of your standing mixer with flat paddle attachment, beat the butter and sugar on high until well mixed.  You want to really cream this so the sugar is well dissolved, about 5 minutes
• Add vanilla and mix again
• In a second bowl, mix together low-FODMAP flour, sweet rice flour, baking powder, xanthan gum and salt
• Add the flour mixture to the butter mixture, and beat on low speed until it comes together as a soft dough
• Place dough on a piece of plastic wrap and shape into a 1.5 inch by 12 inch length log, twisting the ends to secure the dough
• Chill dough in refrigerator for 1 hour or overnight
• When ready to bake, preheat oven to 350 F and place rack in center of oven
• Slice dough into rounds slightly thicker than 1/2 inch and lay on your prepared sheets about 1 inch apart
• Work quickly, if the dough becomes warm, then replace in fridge to chill before baking
• Bake cookies about 15-17 minutes or until set (watch them closely)
• Let these cool on baking sheet for 5 minutes then transfer to a wire rack
  • Neat trick- I love using a fish spatula to gently transfer cookies
• Once cool, dip in chocolate if desired:
  • Melt your chocolate in the microwave using short bursts, or a double boiler (watch so it doesn’t burn) and then delicately dip the cookies in the chocolate
    • Work quickly to ensure your chocolate does not cool too much
  • Place dipped cookies on parchment paper to set completely, sprinkle with nuts or nonpareils if desired