Orange Chocolate Chunk Shortbread Cookies (Gluten-Free)

This buttery gluten-free Orange Chocolate Chunk Shortbread cookie is irresistible: bright orange zest and generous dark chocolate chunks in every bite.

Holiday cookie week starts strong with this favorite. The orange-and-chocolate pairing elevates traditional shortbread into something special.

Delicate and buttery in texture, with vibrant notes of fresh orange and rich dark chocolate, these gluten-free shortbread cookies are simple to make (no cutters needed), use just a few pantry-friendly ingredients, and contain no eggs—making them a great option for guests with dietary restrictions.

They’re delicious on their own with tea or hot chocolate, and they also look lovely on cookie trays and at exchanges.

Here are the ingredients you’ll need to make these buttery shortbread cookies.

Simple Ingredients To Get Started

This recipe uses mostly pantry staples plus a couple of fresh items. Gather these for the best results:

• Granulated sugar & light brown sugar — a blend of the two balances sweetness and texture.
• Fresh orange zest — bright, concentrated citrus flavor without added moisture.
• Cold butter — use cold, cubed butter (not softened). Cold butter helps control spread and creates that classic shortbread texture.
• Vanilla extract — enhances both chocolate and orange flavors.
• Gluten-free measure-for-measure flour — a 1:1 gluten-free blend that contains xanthan gum works best. Avoid coconut, oat, or almond flour substitutions.
• Kosher salt — or 1/4 teaspoon fine salt if using table salt.
• Dark chocolate — chop a chocolate bar into irregular chunks for the best appearance and texture.

Pro tip: measure flour by weight with a kitchen scale, or use the scoop-and-level method to avoid packing extra flour. Correct measurement gives a better shortbread texture.

How To Make Orange Chocolate Chunk Shortbread, Step by Step

The full recipe, with exact ingredient amounts and times, is in the recipe card below.

First, Make & Shape The Cookie Dough

1. Rub orange zest into sugar. Combine granulated sugar and orange zest in a bowl. Rub the zest into the sugar with clean hands until fragrant and lightly tinted—this releases the orange oils for a brighter flavor.
2. Cream butter and sugars. Add the brown sugar and cold butter cubes to a mixer fitted with the paddle and cream on medium for 2–3 minutes until smooth. Stir in the vanilla.
3. Add dry ingredients. Scrape the bowl and add the gluten-free flour and salt. Mix on low until no large streaks of flour remain. The dough will look dry and crumbly—that’s normal.
4. Mix in chocolate. Fold in chocolate chunks on low until evenly distributed. The dough should hold when pinched.
5. Shape and chill the dough. Divide dough in half and form each into a roughly 6-inch log. Wrap in plastic and chill at least 2 hours (up to 3–4 days). Chilling is important so the dough slices cleanly and the cookies don’t spread.

Bake The Cookies

6. Preheat and prep. Preheat oven to 350°F and place the rack in the center. Line a baking sheet with parchment.
7. Slice the chilled dough. Remove a log from the fridge and slice with a sharp serrated knife into 12 slices. Saw gently through large chocolate pieces if needed. Pinch cracked edges back together; the dough is forgiving.
8. Bake & cool. Place 12 cookie rounds on the prepared sheet and bake 11–13 minutes, until set. These cookies won’t brown much. Cool 1–2 minutes on the sheet, then transfer to a wire rack. Repeat with the second log.
9. Serve & store. Store at room temperature in an airtight container for 2–3 days, or freeze baked cookies up to 2 months.

Try Dipping Them In Chocolate!

For a finishing touch, dip half of each cookie in tempered or melted chocolate. You’ll need about 6 ounces total.

1. Melt 4 ounces chocolate in short microwave bursts (10–15 seconds), stirring between intervals until nearly melted.
2. Seed with the remaining 2 ounces, stirring until smooth—this helps the chocolate set with a glossy finish.
3. Dip cookies halfway, tapping off excess.
4. Let dry on parchment until the chocolate is fully set, then store.

FAQ + Tricks For The Best Gluten-Free Shortbread

Don’t skip the chill. Chilling the logs is essential for clean slices and cookies that hold their shape while baking.

Chop your own chocolate. Cutting a chocolate bar into uneven chunks gives better texture and a more attractive, rustic look than uniform pre-formed chips.

Zest carefully. Use only the colored orange peel and avoid the white pith to keep the flavor bright rather than bitter. A microplane works well.

Use good butter. Butter is a primary flavor in shortbread; if your budget allows, choose a higher-quality or European-style butter for improved flavor.