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Glutenfree Mocha Shortbread Cookies

Glutenfree Mocha Shortbread Cookies buckwheat, amaranth, jaggery, refined sugar free, honey

Looking for a delicious treat this weekend? Crank up that oven, put on some music and gather around for baking these moreish Glutenfree Mocha Shortbread Cookies , chocolate dipped for extra fun! Chocolate always makes everything better, doesn’t it?

Glutenfree Mocha Shortbread Cookies buckwheat, amaranth, jaggery, refined sugar free,honey

Glutenfree Mocha Shortbread Cookies buckwheat, amaranth, jaggery, refined sugar free,honey

These mocha shortbread cookies were so good, that they made an appearance thrice this week in our home! I  made them with all-purpose flour, whole-wheat flour and then decided to go the gluten-free route with my trusted buckwheat , mixed with some amaranth flour. A batch was also made with brown sugar, but we finally settled with a combination of honey and jaggery powder. I love to amp up the health and wholesome quotient in my bakes. We all like the virtues of whole grain nutrition, don’t we? I did  all  of this experimenting so you don’t have to.  You’re welcome 🙂

Glutenfree Mocha Shortbread Cookies buckwheat, amaranth, jaggery, refined sugar free,honey

Amaranth and jaggery add a new level of complexity in taste, very deep and earthy. This is complimented very well by the mocha flavours of chocolate and coffee. A dash of cinnamon softens everything down as does the butter along with honey, making these absolutely irresistible. Just the right amount of crispy tenderness that you’d want in a shortbread cookie.

A dip in chocolate is all you need to make the cookies a little more luscious. It’s of course optional, but our house, it never is. So I would strongly suggest that luxurious, shiny coating. These are a perfect  accompaniment to your evening cuppa in the cold, dark winter evenings…making them cozier and warmer.

Glutenfree Mocha Shortbread Cookies buckwheat, amaranth, jaggery, refined sugar free,honey

NOTES:

  1. Do feel free to use all-purpose flour or whole-wheat flour if you want.
  2. Brown sugar adds a lovely caramel taste and works very well in these cookies in case you don’t have access jaggery powder.
  3. You can use any shape or size cookie cutter. The number of cookies will vary accordingly. I used a 2.5″ one to give me 18 cookies.

Glutenfree Mocha Shortbread Cookies buckwheat, amaranth, jaggery, refined sugar free,honey

I’d love to hear from you!  Please leave a comment below and share a picture of your creation on INSTAGRAM using the hashtag #tashasartisanfoods.

Glutenfree Mocha Shortbread Cookies
Print Recipe
    Servings
    18 cookies
    Servings
    18 cookies
    Glutenfree Mocha Shortbread Cookies
    Print Recipe
      Servings
      18 cookies
      Servings
      18 cookies
      Ingredients
      • 120 gms Amaranth flour
      • 120 gms Buckwheat flour
      • 1 tsp baking powder
      • 1/2 tsp baking soda
      • 1 tsp cinnamon powder
      • 1 Tbsp cocoa powder
      • 2 Tbsp Coffee powder
      • 120 gms Butter, softened I used salted butter
      • 110 gms Jaggery Powder You can even use brown sugar instead.
      • 70 gms honey
      • 1 egg
      • 1 tsp vanilla extract
      • 1/2 cup Dark chocolate, melted For dipping
      • 2-3 tbsp Cocoa nibs For topping
      Instructions
      1. Preheat your oven to 180 C. Line your baking tray with parchment or silpat. Keep a 2.5" cookie cutter, any shape, handy.
      2. In a large bowl, sift together both the flours, baking powder, baking soda, cinnamon, cocoa and coffee powder.
      3. In another medium sized bowl, beat together the butter, honey and jaggery powder until fluffy. Add the egg and vanilla, beat until mixed well.
      4. Now stir the dry ingredients in gently. You may have to use your hands to bring the dough together well.
      5. Divide the dough into half. Roll each half into a flattish ball. Cover with foil and place in the refrigerator for 15-20 minutes or so.
      6. Flour your work surface well, working with one dough ball at a time, roll out into a rough circle, about 1/4" thick. You can keep it thicker, maybe around 1/2", if you want fatter cookies!
      7. Use a flower shaped cookie cutter, cut out the cookies. You can use any shape cookie cutter. The one I used was about 2.5" in diameter.
      8. Place them on the baking sheet and bake for about 10-12 minutes, for a slightly softer cookie. Add 2-3 minutes more to your baking time if you want a crisp cookie. Let cool on the tray. The cookies will harden as they cool.
      9. Once the cookies are completely cooled, half dip them in melted chocolate, sprinkle some cocoa nibs, if using and place on wax paper or parchment for the chocolate to set well. Store in air tight container. Enjoy!

       

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      11 Comments

    • Reply
      Kelly Payton
      November 25, 2017 at 4:21 PM

      Hi Tasha your cookies look divine!! Is there another flour I could use instead of Amaranth flour! Hey thanks so much.

      • Reply
        natashaminocha
        November 26, 2017 at 9:01 AM

        Thank you Kelly!You can make these with all purpose flour or wholewheat flour. I tried baking these with both, and both the versions came out well.If you want to make them glutenfree, then maybe you could make them with buckwheat flour. Hope this helps. 🙂
        cheers

    • Reply
      Deepika|TheLoveOfCakes
      November 26, 2017 at 1:56 PM

      These cookies look divine Tasha :* Love the glossy chocolate coating..I am glad I can try these with a healthier flour instead of all purpose! Thanks for sharing!

      • Reply
        natashaminocha
        November 27, 2017 at 4:02 AM

        Thank you Deepika! Its always nice to have easy, healthier alternatives!So happy you like these xoxo

    • Reply
      gaurika
      November 28, 2017 at 1:42 AM

      Hi what is the proportion if using whole wheat flour

      • Reply
        natashaminocha
        November 28, 2017 at 4:11 PM

        Hi Gaurika,please use the same amount of wholewheat flour as the combined quantity mentioned in the recipe of 240 gms. Hope this helps.
        Cheers

    • Reply
      Madhuri
      February 5, 2018 at 9:41 AM

      Hi Tasha,

      I tried the above recipe over the weekend and I have the following questions.

      1. How should be the dough consistency? Mine was very very sticky. So had to use some whole wheat flour to make it a little bit more chappati consistency.

      2. My cookies leave a bitter after taste. why so?

      I followed your recipe to the T, what could i have done wrong….Even after baking for 15 minutes it wasn’t crispy enough so baked it for 17 to 18 minutes and it was very crispy. Now only I am eating the cookies and not my hubby or lo.

      • Reply
        natashaminocha
        February 8, 2018 at 11:34 AM

        Hi Madhuri, I’m so sorry this recipe didn’t work out well for you! 🙁
        So the dough should be a bit soft and little sticky, that’s why it needs to be refrigerated for a bit, to make the rolling out easier. The bitter after taste could be because of cocoa powder in the recipe. Cookies harden as they cool, so I think yours may have gotten overbaked a tad.Flours like amaranth and buckwheat are also add to the dryness and bitterness when slightly overdone. I hope you do try them again and get lovely cookies. Please let me if you do, I’d love to hear from you! xx

        • Reply
          Madhuri
          February 11, 2018 at 7:24 AM

          Hi Tasha,

          Thank you for replying. Will try again and let you know.

          • Reply
            natashaminocha
            February 12, 2018 at 10:01 AM

            Thank you Madhuri! xx

    • Reply
      3 Ingredient Gluten-Free Shortbread Cookies - Tasha's Artisan Foods
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