These buttery gluten-free, vegan shortbread cookies topped with a thin layer of chocolate are irresistible with a cup of coffee. The delicate chocolate topping and tender cookie base combine for a refined treat that’s both giftable and simple to make.
I couldn’t resist making these when I found Petit Ecolier-style chocolate molds. They bring back memories—these cookies used to be one of my favorites—so I adapted my shortbread recipe to pair with a molded chocolate top.
Chocolate Molds and Alternatives
Silicone molds designed for thin chocolate toppings produce a delicate chocolate layer that complements the cookies without overpowering them. They’re ideal if you want that classic Petit Ecolier look. If you don’t have a mold, you can simply use thin pieces from a chocolate bar; the key is choosing chocolate that you love.
- Silicone molds (round or rectangular) create a perfectly thin chocolate layer that looks professional.
- If you don’t want to buy a mold, use a thin-molded chocolate bar or cut small chocolate pieces to top each cookie.
- For a firmer topping at room temperature, add a small amount of cacao butter to the melted chocolate; coconut oil also works but yields a softer result.
*Note: with some mold sets the included cookie cutter may not suit this dough; a simple 2″ round cutter works well for the cookie base while the silicone mold creates the attractive chocolate tops.
The molded chocolate is thin and just right — not too thick, so the chocolate-to-cookie ratio feels balanced. The finished cookies are pretty and make a thoughtful homemade gift.
For the cookie base I used my simple gluten-free vegan shortbread dough. The texture won’t be identical to a classic Petit Ecolier—these cookies are softer, gluten-free, vegan, and refined sugar–free—but they are delicious and satisfy that chocolate-on-shortbread craving.
If you opt not to make molded chocolates, choose a chocolate bar that is as thinly molded as possible; a thick slab will change the balance and may overwhelm the cookie. The simplest approach is to cut pieces of a favorite chocolate and attach them to cooled cookies with a small dab of melted chocolate as glue.
To deepen the chocolate flavor and make the melted chocolate easier to pour into molds, add a little cacao butter when melting. It helps the chocolate set firmer at room temperature compared with coconut oil.
Shortbread tips
- Readers report the shortbread recipe works well with different gluten-free flour blends, including Bob’s Red Mill.
- If you prefer not to use vegan butter, coconut oil can be substituted, though vegan butter gives a richer flavor.
- For an oil-free alternative, try a cashew-butter tea biscuit-style cookie as the base.
Shortbread Cookies with Chocolate (Petit Ecolier-Style)
Gluten-free vegan shortbread cookies with a thin chocolate topping, inspired by Petit Ecolier cookies.
- 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 (see notes for blend suggestions)
Chocolate Topping
- 1 cup non-dairy dark chocolate chips or chopped vegan chocolate
- 2 tbsp cacao butter (optional, to thin and firm the chocolate)
Instructions
- Cookies: Preheat oven to 350°F. Line a baking sheet with parchment paper. Prepare a rolling area with two sheets of parchment and have a 2″ round cookie cutter ready.
- Whip 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; adjust with small amounts of flour or butter/maple syrup if needed. Shape into a disk.
- Roll the dough between parchment sheets to about 1/4″ thickness. Cut out rounds and transfer them to the prepared sheet, spacing about 1/2″ apart. Recombine scraps and repeat. Use a fork to gently pierce holes in the center of each cookie to prevent bubbling.
- Bake 11–12 minutes, until edges are just beginning to brown. Remove and cool completely on a rack; cookies firm up as they cool, so avoid over-baking.
- Chocolate topping: While cookies bake, melt the chocolate chips and cacao butter together using a double boiler or a heatproof bowl over simmering water. Spoon the melted chocolate into silicone molds without overfilling and chill in the freezer until set, about 10 minutes. Unmold the chocolates onto parchment. Reheat and refill molds as needed. Reserve a small amount of melted chocolate for attaching the pieces to the cookies.
- When cookies are fully cooled, place a few drops of melted chocolate in the center of each cookie, then set a molded chocolate piece on top and press lightly to adhere. Allow the glue drops to set.
Notes
If you prefer, skip the molded chocolate and use thin pieces cut from a chocolate bar. Melt a little of that chocolate to act as the glue. Cacao butter adds flavor and helps the chocolate remain firmer at room temperature; coconut oil can be used instead but yields a softer topping. If using cacao butter wafers or chunks, chop smaller pieces so they melt more quickly.
P.S. For more cookie ideas, see the blog collection of vegan & gluten-free cookies.