These Healthy Chocolate Shortbread Biscuits are gluten free, refined sugar free, and made without butter or oil. Perfect for Valentine’s Day, they’re quick & easy to make!
It’s Valentine’s Day… the perfect occasion for chocolate!
Chocolate comes in many different shapes and sizes, but today it is in the form of a biscuit. Well technically we are using cocoa powder for these Healthy Chocolate Shortbread Biscuits. But either way, they are enriched with the delicious, indulgent flavour of dark chocolate!
What’s more, they are gluten-free and refined sugar free. We’ll use Greek yoghurt instead of butter or oil, too. You only need 6 ingredients and 15 minutes to make them!
Tasting of dark chocolate, they remind me of chocolate shortbread or bourbon biscuits. A slightly dry, melt-in-the-mouth, crunchy-yet-soft-in-the-centre biscuit. Especially delicious alongside a cup of tea or hot chocolate!😉
They’re super easy to make, and only take 10 minutes in the oven!
To make these Healthy Chocolate Shortbread Biscuits:
First of all, grab a large mixing bowl. Add a little butter (optional), then Greek yoghurt and unrefined muscovado sugar. Stir.
Thoroughly mix an egg in, followed by vanilla extract. Sift cocoa powder and gluten-free plain flour into the bowl. Fold in gently, then use your hands to form a dough.
Use your hands to flatten a quarter of the dough evenly to 1/2 cm. (You can use a rolling pin, but I find it easier to use my hands.) Cut out heart-shapes with a cookie cutter, and place onto a greased baking tray.
Bake for 10 minutes, leave to cool.
They’ll keep for up to 5 days in a container in the fridge (because of the Greek yoghurt). Great with a cup of tea – or even a hot chocolate, for an extra chocolate-y treat!
Healthy Chocolate Shortbread Biscuits: Heart-shaped!
These Healthy Chocolate Shortbread Biscuits are gluten free, refined sugar free, and made without butter or oil. Perfect for Valentine's Day, they're quick & easy to make!
- 30 g butter (or 30g Greek yoghurt instead, however the biscuits will be drier)
- 70 g Greek yoghurt (or dairy-free alternative)
- 100 g unrefined muscovado (or brown) sugar
- 1 egg
- 1 tsp vanilla extract (or bean paste)
- 250 g gluten-free plain flour blend
- 50 g cocoa powder
- Preheat the oven to 180°C (160°C fan, 350°F, gas 4). Grease a large flat baking tray.
- In a large mixing bowl, combine the butter (if using), Greek yoghurt and unrefined sugar.
- Add the egg and vanilla extract, then stir well.
- Sift in the flour and cocoa powder, and mix until it begins to form a ball. Using clean hands, knead the ball of dough until the flour mixture is all incorporated.
- Sprinkle flour onto a flat chopping board or clean surface, then take a section of the dough (about a quarter). Using your hands, flatten this lump of dough until it is half a cm thick. You can use a rolling pin, but I prefer to use my hands.
- Using a heart-shaped cutter, cut out a heart-shape from the dough and place on the greased baking tray. Repeat until you've used up that section of dough, then flatten out the next section of dough. Keep cutting out the heart shapes and placing them on the baking tray until all the dough is used up.
- Bake in the oven for 10 minutes, until they are hard and biscuit-like. Leave to cool for 10 minutes, then remove from tray and place on cooling rack.
- These biscuits will store in an air-tight container in the fridge for up to 5 days.