Orange and chocolate shortbread cookies
Prep time
Cook time
Total time
These easy and delicious orange and chocolate shortbread cookies make a light, gluten free and dairy free snack for the weekend - Don't forget to add chili flakes for a spicy kick!
Recipe type: Allergy-friendly Dessert
Cuisine: British
Serves: 30
  • 1 cup/ 100g coconut oil, or vegan butter,
  • ½ cup /100gr golden caster sugar
  • 1 tbsp agave nectar
  • zest of 1 orange, grated
  • 2 cup/175g gluten-free flour
  • a pinch of sea salt
  • For the glaze:
  • 100gr 72% good quality dairy-free dark chocolate
  • 1 tbsp coconut oil
  • a pinch of chili flakes
  1. Heat oven to 190C/fan 170C, and spray with oil a baking sheet.
  2. Beat the coconut oil with the sugar, agave, salt and orange zest and mix until light and creamy.
  3. Stir in the flour and mix together to form a dough.
  4. Divide the mixture into 30 tiny balls, or your preferred size, and arrange on a baking sheet covered with parchment paper.
  5. Press each ball flat with the tip of a round-bladed knife.
  6. Chill for 15 mins, then bake for 12-15 mins until light golden and cooked through.
  7. Leave on the baking sheet for 2 mins before releasing with a palette knife. Slide onto a rack to cool.
  8. For the glaze: Melt chocolate and coconut oil in a heat-proof bowl set over a saucepan filled with simmering water, stirring until smooth. Remove from the heat, and stir in sugar
  9. Decorate the shortbread cookies with the chocolate glaze and decorate with chili flakes if desired. Allow to cool and set, then serve.
Recipe by The Petite Cook at