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Home Recipes Desserts
5 from 2 reviews

Salted Chocolate Chunk Shortbread Cookies

12+ hrs
by: Lindsay Grimes
December 23, 2019 (Updated: September 3, 2020)
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Salted Chocolate Chunk Shortbread Cookies
These gluten free Salted Chocolate Chunk Shortbread Cookies are easy to prep ahead for a quick and delicious slice and bake cookie dessert!

When I first started my blog 5 plus years ago, I made this slice and bake cookie recipe with almond meal. The cookies were a bit more savory with some rosemary and… I forget what else. But, I remember feeling like although they weren’t quite “blog-worthy,” that I was on to something with the whole slice and bake thing.

After all, slice and bake cookie dough logs at the grocery store are pretty popular, am I right? Is it weird I remember being in second grade and the first time I ever saw a slice and bake cookie dough log? Even back then, I had my priorities straight.

Well, here I am, five years later, inspired to make a sweet chocolate chunk cookie dough log. I LOVE using a chopped up chocolate bar for the chunks because it creates this beautiful chocolate sprinkle throughout the cookie, some bigger chunks, some little ones.

Salted Chocolate Chunk Shortbread Cookies

These are also SOFT BAKED!! They have a nice crisp outer edge, but that inside is fluffy and soft and so delightfully smooth. PLUS! One of my absolute favorite things to do is sprinkle some finishing salt on top, so the sweet and salty vibe is pure perfection.

So let’s jump into the recipe and make some Salted Chocolate Chunk Shortbread Cookies!! Place the butter in a medium bowl and melt it in the microwave for 30 seconds (you can also do this in a saucepan over medium-low heat). Once softened, whisk in the agave nectar and vanilla until combined.

Add the blanched almond flour and salt to the bowl. Use a rubber spatula to fold everything together until combined.

Chop the chocolate bars into chunks. You can use chocolate chips or chunks in this recipe, but I love the look of the different shapes a chopped chocolate bar makes throughout the cookie because the chocolate is all different sizes sprinkled throughout.

Salted Chocolate Chunk Shortbread Cookies

Fold the chopped chocolate into the cookie dough. Then, place the batter on a piece of parchment paper or aluminum foil and use your hands to spread it into a log. I found it easiest to fold the aluminum foil over the dough and press it into a log. Then, tap the ends in to make it an even cookie dough log that doesn’t taper off at the ends. Fold the paper or foil around the dough and freeze overnight.

Preheat the oven to 350F and cut the log into 12 slices. Place the slices on a baking sheet lined with parchment paper and bake for 10 – 12 minutes or until the edges and tops are golden brown. Allow the cookies to cool on the baking sheet for 15 – 20 minutes before transferring them to a cooling rack.

Sprinkle the cookies with a finishing sea salt and enjoy.

Salted Chocolate Chunk Shortbread Cookies

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

Salted Chocolate Chunk Shortbread Cookies

These gluten free Salted Chocolate Chunk Shortbread Cookies are easy to prep ahead for a quick and delicious slice and bake cookie dessert!

Recipe by:Lindsay Grimes
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
Prep: overnightCook: 10 minutesTotal: 12+ hours
Print recipe Rate recipe Pin Save recipe
Servings: 12 - 14 cookies 1x

Ingredients

  • 6 tablespoons salted butter
  • 1/4 cup agave nectar (honey or maple syrup works too)
  • 1/2 teaspoon vanilla extract
  • 2 cups blanched almond flour
  • 1/2 teaspoon salt
  • 4 oz. dark chocolate, chopped in chunks
  • finishing salt for topping

Instructions

  1. Place the butter in a medium bowl and melt it in the microwave for 30 seconds (you can also do this in a saucepan over medium-low heat).
  2. Once softened, whisk in the agave nectar and vanilla until combined.
  3. Add the blanched almond flour and salt to the bowl.
  4. Use a rubber spatula to fold everything together until combined.
  5. Chop the chocolate bars into chunks.
  6. Fold the chopped chocolate into the cookie dough.
  7. Place the dough on a piece of parchment paper or aluminum foil and use your hands to spread it into a log. I found it easiest to fold the aluminum foil over the dough and press it into a log.
  8. Tap the ends in to make it an even cookie dough log that doesn’t taper off at the ends.
  9. Fold the paper or foil around the dough and freeze overnight.
  10. Preheat the oven to 350F and cut the log into 12 – 14 slices, about 1/2 inch thick.
  11. Place the slices on a baking sheet lined with parchment paper and bake for 10 – 12 minutes or until the edges and tops are golden brown.
  12. Allow the cookies to cool on the baking sheet for 15 – 20 minutes before transferring them to a cooling rack.
  13. Sprinkle the cookies with a finishing salt. This one is my absolute favorite to finish desserts and dishes with.

Tips

You can use chocolate chips or chunks in this recipe, but I love the look of the different shapes a chopped chocolate bar makes throughout the cookie because the chocolate is all different sizes sprinkled throughout.

© The Toasted Pine Nut

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Enjoy!! xo

These gluten free Salted Chocolate Chunk Shortbread Cookies are easy to prep ahead for a quick and delicious slice and bake cookie dessert! thetoastedpinenut.com #thetoastedpinenut #shortbreadcookies #chocolatechunkcookies #chocolatechipcookies #glutenfreecookies #lowcarbcookies

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If you love this recipe it would mean SO MUCH to me if you give it a star rating and leave a comment about it. Not only do I love basking in the glory of your recipe love, but (perhaps more importantly 😋) it helps other readers find my recipes online. Thanks so much for your feedback!!

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  1. Marissa says

    Posted on 10/20/23 at 9:01 am

    Hi there! Wondering if I could sub coconut oil for the butter for dairy free? And what measurement you think if so.. thank you.. because these sound amazing 🤩

    Reply
    • Lindsay Grimes says

      Posted on 10/20/23 at 9:04 am

      Hi!! That would probably be fine. I think I would lean more toward using a dairy free butter but refined coconut oil should work as well, just not have that same buttery flavor. You can sub it 1 for 1. Let me know how it goes!! xo

      Reply
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Lindsay

Nice to Meet You!

I’m Lindsay - cookbook author, blogger and chocolate lover! If gluten-free desserts are your jam, you’re in the right place! I live in south Jersey with my family and new puppy Roxie! Some of my favorite things are oat milk lattes, sunny days and warm, gooey chocolate chip cookies.

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