These gluten-free, vegan shortbread cookies topped with a thin layer of chocolate are buttery, tender, and wonderfully satisfying with a cup of coffee. They’re inspired by Petit Écolier-style cookies but adapted to be plant-based and gluten-free, so they have their own delicious character.
When I discovered Petit Écolier-style silicone molds, I couldn’t resist trying them for these cookies. The molds create a delicate, thin chocolate top that complements the shortbread without overwhelming it, giving the cookies a polished, giftable look.
Chocolate Molds and Alternatives
If you want the same molded chocolate look, there are various silicone molds in round and rectangular shapes that produce a thin, decorative chocolate top. Not everyone has access to these molds, so a simple alternative is to use thin-cut pieces of your favorite chocolate bar. Look for thinly molded chocolate so the ratio between cookie and chocolate stays balanced.
The molded chocolate adds a refined touch and makes the cookies feel special—perfect for gifts or holiday treats. If you prefer, you can also use pre-made chocolate shapes or simply melt chocolate and pour it into small molds or onto the cookies.
I used my simple gluten-free vegan shortbread recipe as the cookie base. The dough yields tender yet sturdy cookies that hold a chocolate top nicely. These cookies aren’t identical to the original Petit Écolier (they’re softer and made without gluten or dairy), but they’re delightful in their own right and very satisfying.
If you decide not to use a mold, thin pieces of a chocolate bar work well. If you go that route, choose chocolate that is as thin as possible so the chocolate-to-cookie balance stays pleasing—though a thicker slab is fine if you prefer an extra-chocolatey bite. I also recommend enriching melted chocolate with a little cacao butter to deepen the chocolate flavor and improve texture, but coconut oil can be used as an alternative.
Tips for the Shortbread Base
- The shortbread recipe works well with several gluten-free flour blends; readers have reported success with Bob’s Red Mill blends as an alternative.
- If you prefer not to use vegan butter, solid coconut oil can substitute, though vegan butter offers more traditional shortbread flavor.
- For an oil-free option, consider using a nut-butter–based cookie such as cashew butter tea biscuits in place of this shortbread dough.
Shortbread Cookies with Chocolate (Petit Écolier-Style)
Gluten-free vegan shortbread cookies topped with a thin chocolate disc.
- Author: Audrey @ Unconventional Baker
- Prep Time: 30 minutes
- Cook Time: 11 minutes
- Total Time: 41 minutes
- Yield: 12 cookies
- Category: cookies
- Method: baked
- Cuisine: dessert, vegan, gluten-free
Ingredients
Cookies
- ¼ cup non-dairy butter, at room temperature
- 2 ½ tbsp dark maple syrup
- ¼ tsp pure vanilla extract
- ⅛ tsp salt
- 1 cup + 2 tbsp gluten-free flour blend (I recommend Pamela’s Artisan Flour Blend). Alternatively: ½ cup brown rice flour, 6 tbsp tapioca starch, ¼ cup sweet rice flour, ¼ tsp guar gum.
Chocolate Topping
- 1 cup non-dairy dark chocolate chips or chopped vegan chocolate
- 2 tbsp cacao butter (optional—helps thin chocolate and improves texture)
Instructions
- Cookies: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Prepare a rolling surface with two sheets of parchment and have a 2″ round cookie cutter ready.
- Beat the non-dairy butter briefly until creamy. Add maple syrup, salt, and vanilla and mix to combine. Add the gluten-free flour blend and stir with a wooden spoon, then work the dough with your hands until it forms a ball. The dough should press together without being sticky; if sticky, add 1–2 tbsp more flour; if dry, add a little more butter or maple syrup.
- Flatten the dough into a disk and roll between parchment sheets to about ¼” thickness. Cut with a 2″ round cutter and transfer cookies to the prepared sheet, spacing about ½” apart. Recombine scraps as needed; if the dough becomes dry, add a small amount of butter or maple syrup and knead again. Prick the centers of each cookie with a fork to prevent bubbling.
- Bake for 11–12 minutes, until edges are just turning golden. Remove and cool on a rack—cookies firm up as they cool, so avoid overbaking. Cool completely before adding chocolate.
- Chocolate topping: While cookies bake, melt the chocolate chips with cacao butter using a double boiler or gentle heat until smooth. Spoon melted chocolate into silicone mold cavities (or pour into a shallow tray to create thin discs) and chill in the freezer until set, about 10 minutes. Unmold the chocolates and repeat if needed. Reserve a little melted chocolate for assembly.
- To assemble, place a small dab of melted chocolate in the center of each cooled cookie, press a molded chocolate disc on top, and hold gently so it adheres. Allow the chocolate to set before serving.
Notes
If you prefer, use thin pieces of your favorite chocolate bar instead of molded chocolate—melt a small amount to use as the adhesive. Cacao butter enhances flavor and helps the chocolate stay firmer at room temperature; coconut oil can be used but is softer at room temperature. If using cacao butter wafers, chop them small so they melt evenly.
P.S. If you’re looking for more cookie ideas, there’s a collection of vegan and gluten-free cookie recipes on the blog for inspiration.