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Chocolate Orange Shortbread Bars with Winter Spice

Name: Chocolate Orange Shortbread Bars with Winter Spice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 servings
Cuisine: British-Inspired
Ingredients: 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)

By Beginnerbakes Editorial TeamPublished May 9, 2026 | Updated Jul 11, 2026

British-Inspired 40 mins beginner-friendlyeasywinter-bakingchocolatestep-by-stepparty

Chocolate Orange Shortbread Bars with Winter Spice with measured ingredients, 40-minute total timing, 12-serving yield, oven settings, and step-by-step instructions.

Prep 15 min

Cook 25 min

Total 40 min

Servings 12

Difficulty easy

Cuisine British-Inspired

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

Instructions

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.
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.
In a separate medium bowl, whisk the low-fat applesauce, granulated sugar, orange zest, vanilla extract, and optional orange extract until smooth.
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.
Add the melted dairy-free margarine and fold gently until the dough is uniform. The dough will be slightly sticky but firm.
Fold in the dark chocolate chips or chopped chocolate, distributing them evenly through the dough.
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.
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).
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.
Use the parchment paper overhang to lift the bars out of the pan. Transfer to a cutting board and slice into 12 even bars.
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.