Easy Almond Flour Shortbread Cookies
These easy almond flour shortbread cookies are a perfect gluten-free and healthy holiday treat, optionally dipped in chocolate.
Equipment
- Electric Mixer
- Baking Sheet
- Parchment Paper
Ingredients
Cookie Dough
- 2 1/2 cups Blanched Almond Flour
- 6 tablespoons Salted Butter softened (or coconut oil with a pinch of salt for a dairy-free option)
- 1/3 cup Monk Fruit Allulose Blend (or your preferred granulated sweetener)
- 1 teaspoon Vanilla Extract
Optional Dipping & Topping
- 1/2 cup Sugar-Free Dark Chocolate Chips (optional, for dipping)
- 2 teaspoons Coconut Oil (optional, for dipping)
- 3 tablespoons Chopped Pecans (optional, for topping)
Instructions
Making Your Simple Almond Flour Cookies:
- Get your oven ready by preheating it to 350°F (177°C). Line a baking sheet with parchment paper to prevent sticking.
- In a large bowl, use an electric mixer to beat the softened butter and your chosen sweetener until the mixture is light and fluffy. This usually takes about 5 minutes, creating a lovely airy base.
- Stir in the vanilla extract. Then, gradually add the almond flour, about half a cup at a time, mixing until just combined. The dough will be thick and slightly crumbly, but it should hold together when pressed.
- Scoop rounded tablespoonfuls of dough onto your prepared baking sheet. Gently flatten each cookie to about 1/3 inch thick. These cookies don't spread much, so shape them how you like! You can even lightly prick them with a fork for a traditional look.
- Bake for approximately 12 minutes, or until the edges turn a beautiful golden color. It's crucial to let the cookies cool completely on the baking sheet—they'll be soft at first but will firm up as they cool.
Optional Chocolate Dipped Delight:
- Once your almond flour cookies are completely cool and firm, line a small baking sheet (one that fits in your fridge) with parchment paper.
- Melt the sugar-free chocolate chips and coconut oil together. You can do this gently in the microwave in short bursts, stirring often, or use a double boiler on the stovetop.
- Dip each cooled cookie halfway into the melted chocolate. Place them on your lined baking sheet.
- Immediately sprinkle with the chopped pecans (or your favorite nuts) while the chocolate is still wet.
- Chill the cookies in the refrigerator until the chocolate has completely set and is firm to the touch.
Notes
These easy almond flour shortbread cookies are a perfect gluten-free and healthy holiday treat, optionally dipped in chocolate.
Nutrition Information (per serving):
- Calories: 124
- Total Carbs: 3.3g (Net Carbs: 1.7g)
- Fats: 12g
- Protein: 3g
