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Simple Chocolate Chip Shortbread

by Ruth Crump
on 2nd April 2018
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

This super simple recipe for gluten free, vegan and low FODMAP chocolate chip shortbread is so easy to follow making it the perfect recipe to make with children at Easter!

Simple Chocolate Chip Shortbread

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  • 60g gluten free oats
  • 80g rice flour
  • 90ml maple syrup
  • 30g melted coconut oil
  • 90g smooth almond butter
  • 1 tsp vanilla extract
  • 50g dark chocolate chips
Prep Time


  1. Preheat the oven to 150​o​c and line baking trays with baking paper

  2. Add the oats to your blender or food processor and blend until you have oat flour

  3. Simply mix the oat flour together in a bowl with the remaining ingredients until you have a soft dough

  4. Sprinkle the kitchen surface and a rolling pin with rice flour and roll the dough out until it is approximately 1cm thick (leave the dough to sit for 5 minutes if its too soft to roll)

  5. Use cookie cutters to cut shapes out of the dough, gently placing them on the lined trays, re-roll and repeat with any remaining dough

  6. Bake the cookies for 10-15 minutes, depending on size, until the tops are turning golden brown

  7. Leave the cookies to cool on the tray for 5 minutes before moving them to a cooling rack to cool completely


Ruth Crump

After being diagnosed with coeliac disease and IBS, I had to completely overhaul my diet. I found that the majority of gluten-free food on offer was tasteless, stodgy and full of sugar. I was eventually forced to embark on the low FODMAP diet, which meant I had to make even more changes to my diet. After a short while I became disillusioned with the tasteless, stodgy and sugar-laden foods available to me, so I decided to create my own.
Read more posts by Ruth Crump