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Gluten-Free Baking

Chocolate Orange Shortbread Bars with Winter Spice

By Beginnerbakes Editorial TeamPublished May 9, 2026 | Updated Oct 17, 2026
British-Inspired 100 mins Beginner-friendlyEasyWinter BakingChocolate

Cocoa and orange shortbread bars with cinnamon, nutmeg, ginger and dark chocolate. Cool completely before cutting. Estimated timing (not kitchen-tested): preparation 15 minutes; cooking 25 minutes; additional elapsed time 60 minutes; total about 100 minutes. Additional time includes the relevant cooling, chilling, soaking, marinating or resting stages. Cooling varies with room temperature and portion size. Times are planning estimates based on the instructions. Follow the stated doneness and temperature checks, and extend cooking or cooling as needed.

Chocolate Orange Shortbread Bars with Winter Spice
Prep 15 min
Cook 25 min
Total 100 min
Servings 12
Difficulty easy
Cuisine British-Inspired

Recipe Details

Prep15 min
Cook25 min
Total100 min
Servings12
Difficultyeasy
CuisineBritish-Inspired
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Ingredients

Servings 12
  • 1 1/2 cups gluten-free all-purpose flour blend (ensure it contains xanthan gum)
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon gluten-free baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon salt
  • 1/3 cup low-fat unsweetened applesauce
  • 1/3 cup granulated sugar
  • 1 tablespoon freshly grated orange zest (from about 1 medium orange)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon orange extract (optional, for extra orange flavor)
  • 3 tablespoons dairy-free margarine or light butter substitute, melted
  • 1/2 cup dark chocolate chips or chopped dark chocolate (dairy-free if needed)
BeginnerBakes gluten-free chocolate orange shortbread bar ingredients
BeginnerBakes gluten-free chocolate orange shortbread bar ingredients

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Line an 8x8-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
  2. In a large mixing bowl, sift together the gluten-free flour blend, cocoa powder, baking powder, cinnamon, nutmeg, ginger, and salt. Stir gently to evenly combine the dry ingredients.
  3. In a separate medium bowl, whisk the low-fat applesauce, granulated sugar, orange zest, vanilla extract, and optional orange extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Stir gently until a dough forms and ingredients are just combined-avoid overmixing to keep the texture tender.
  5. Add the melted dairy-free margarine and fold gently until the dough is uniform. The dough will be slightly sticky but firm.
  6. Fold in the dark chocolate chips or chopped chocolate, distributing them evenly through the dough.
  7. Press the dough evenly into the prepared baking pan. Use the back of a spoon or clean fingers to smooth the top and press dough firmly into the corners.
  8. Bake for 22-25 minutes, or until the edges are set and a toothpick inserted in the center comes out mostly clean (a few moist crumbs are okay).
  9. Remove from the oven and let the shortbread bars cool completely in the pan on a wire rack. Cooling fully helps them set and makes cutting easier.
  10. Use the parchment paper overhang to lift the bars out of the pan. Transfer to a cutting board and slice into 12 even bars.
  11. Serve at room temperature. Store leftovers in an airtight container at room temperature for up to 4 days or freeze for up to 1 month.
BeginnerBakes chocolate orange shortbread dough pressed into pan
BeginnerBakes chocolate orange shortbread dough pressed into pan

Timing note

Allow for preparation, preheating, 22-25 minutes baking and complete cooling before cutting.

Storage and Reheating

Store the cooled bars in an airtight container at room temperature for up to 4 days, or freeze for up to 1 month with parchment between layers.

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