These Almond Flour Shortbread Cookies are made with only 3 ingredients! They are vegan, gluten-free, dairy-free, grain-free, and eggless! Easy, simple, and outrageously good!
5 Star Review
One reader writes "Made a batch yesterday and are gone. Making more today with little bit less sugar and little bit of Bailey’s and cocoa" ★★★★★
These 3-ingredient almond flour cookies—also known as almond biscuits or coconut oil shortbread—are the perfect guilt-free treat when you're craving something sweet. They're incredibly easy to make, naturally gluten-free, and have a light, crisp texture with just the right touch of sweetness.
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Why You’ll Love These Almond Flour Shortbreads
- Just 3 simple ingredients – Made with ground almonds, coconut oil, and brown sugar.
- Naturally vegan, gluten-free, dairy-free, and eggless – A cookie that fits a variety of dietary needs.
- Quick and easy to make – Just mix the dough, shape it, and bake. No chill time required!
- Crispy, crunchy, and perfectly sweet – A light, satisfying texture with a hint of natural sweetness.
3 Ingredients you'll need to make almond flour cookies
Scroll down to the recipe card below for full information on ingredients and amounts.
- Almond Flour - I recommend using super-fine variety for the best texture. Its smooth consistency helps create a tender, delicate crumb and blends seamlessly into cookie dough without any grittiness.
- Brown Sugar - Use light or golden brown sugar. Dark brown sugar tends alter the delicate taste of almonds.
- Coconut Oil - Coconut oil lends a subtle coconut aroma that enhances the naturally nutty flavor of the almonds and also adds healthy fats.
Almond Flour Shortbread Cookies
Ingredients
- 2 cups super fine almond flour
- ¼ cup golden brown sugar packed
- ⅛ teaspoon salt
- ¼ cup + 1 tablespoon melted coconut oil not hot
- 2 tablespoons water
- 15 sliced almonds optional
Instructions
- Preheat oven to 340° F and line a large baking sheet with parchment paper and set aside.
- Add almond flour, brown sugar and salt into a medium bowl and whisk to combine, making sure to break any lumps.
- Add the coconut oil and water, then stir with a rubber spatula until the mixture is well combined. Next, use your hands to gently knead the dough, applying light pressure to create a smooth, uniform consistency.Perform a test - Roll about a tablespoon of dough into a ball and then flatten. If it breaks apart or feels dry, then stir in 1 or 2 teaspoons of additional water. If it feels too wet or greasy, then mix in 1 or 2 tablespoons of additional almond flour.
- Scoop up a tablespoon of dough and place it between your palms. Gently roll it into a smooth ball. Then, position the ball in one palm and use the other palm to gently press and flatten it to about ½-inch thickness.
- Place on the prepared baking sheet, spacing about an inch apart.Optional step - Place one sliced almond on the middle of each cookie, pressing it slightly into the dough. This helps it to stay intact after baking.
- Bake cookies for 14 to 21 minutes (rotating pan halfway through baking), until the cookies are deep golden in color. Place pan on a wire rack to cool completely.Po tip: For perfect crispiness, don’t remove the cookies when they’re pale golden; let them develop a deeper golden color. Just be careful not to let them turn dark brown.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
How to make almond cookies with almond flour?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
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🧑🍳 To test the consistency of the dough, take about a tablespoon and roll it into a ball, then flatten it slightly. If the dough is hard to form into a smooth ball or feels dry, add 1 or 2 teaspoons of water and mix. If it feels too wet or greasy, incorporate 1 or 2 tablespoons of flour until the desired consistency is achieved.
Recipe tips
- Don't use hot coconut oil. If your coconut oil is solid, then melt it in the microwave and cool it to lukewarm before using.
- Bake the almond cookie until it develops a deep golden brown color.
- Flattening them to ½-inch will result in a crispier cookie.
- Store them in a sealed container at room temperature for 4 to 5 days. They tend to lose some of the crispness after the first day of baking, but still delicious!
Recipe FAQs
While coconut sugar offers its own unique qualities, such as subtle caramel notes, it does not impart the same level of moisture and rich molasses flavor as brown sugar. Thus resulting color and texture might differ from those achieved with brown sugar.
The pairing of almonds and coconut oil creates a sensational flavor combination that requires no additional flavorings. However, feel free to add vanilla or almond extract to the healthy cookies.
More almond flour cookie recipes
If you’re loving the wholesome, nutty flavor and naturally gluten-free texture ground almond brings to baking, here are some more delicious cookie recipes to explore—
- For a healthy, no-bake treat, try this Almond Flour Cookie Dough—it’s made with just a few wholesome ingredients, totally safe to eat raw and perfect for satisfying sweet cravings without turning on the oven.
- Bright and buttery, these Almond Flour Lemon Cookies are crisp around the edges, soft in the center, and finished with a vibrant lemon glaze that makes them look bakery-worthy.
- Almond Flour Peanut Butter Cookies are thick, chewy, and loaded with chocolate chips—an easy, protein-packed option for when you want something indulgent yet simple.
- Almond Flour Chocolate Chip Cookie for One is the perfect small-batch treat—crisp on the outside, soft in the middle, and just sweet enough.
- With only four ingredients, Almond Flour Thumbprint Cookies are a minimalist’s dream—tender, nutty, and filled with jam for a festive touch.
- For a classic twist, Almond Flour Chocolate Chip Cookies feature crisp edges, a soft, cakey center, and are generously packed with gooey chocolate chips—perfect with a glass of milk or coffee.
- Healthy Black Sesame Seed Cookies are nutty packed with toasted black sesame seeds.
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Kitchen at Hoskins on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Carlos
Made a batch yesterday and are gone. Making more today with little bit less sugar and little bit of Bailey’s and cocoa. Let see.
Maria Doss
Hi Carlos, Bailey's and cocoa addition sounds absolutely delicious:)
Sandra R
Found the extra two tbsps of coconut oil unnecessary. Just by removing that it was not as greasy but still moist and flavourful. Very strong coconut flavour.
Maria Doss
Hi Sandra, I'm glad that you were able to modify the recipe to your liking, Maria
Baker
Followed the instructions exactly but turned out too dry. Don’t like it at all.
Maria Doss
Hi Baker, I'm so sorry that it didn't work for you. It could be that the almond flour was a little excess. Our sincere apologies again, Maria
Debbie Kuhn
I was unable to roll into a ball. Shaped it as best I could with my fingertips. Dough felt almost greasy, so I might try leaving the two tablespoons out next time. I like the taste of them. I don't like real sweet things, so these are good.
Maria Doss
Hi Debbie, Just a touch of more water will help with binding the dough, Maria
Ghazal
Love this recipe, would I be able to substitute the sugar with maple syrup?
Maria Doss
Hi Ghazal, Unfortunately the answer is NO! Addition of maple syrup tends to make the cookie batter not as thick, which in turns makes them flat. Sorry, Maria
Gitanjali Ramamurthy
Can I substitute coconut oil for any other oil like vegetable oil?
Maria Doss
Hi Gitanjali,
You could replace coconut oil with melted butter (cooled to lukewarm) and a touch a vanilla extract. Both butter and coconut oil adds flavor and richness to the cookie, that vegetable oil will not! That being said, you could use vegetable oil, however we will suggest adding a touch of vanilla extract and reducing the oil to 1/4 cup and remaining water. Hope it helps, Maria
Bou Baker
Maria,
Thank you for sharing this recipe, it's solid.
*I was looking for something to use CBD infused coconut oil and this did very well.
The dosing seems to work out nicely for a single cookie. 🙂
Almond Milk was substituted for the water (to improve flavor) and, I doubled the salt to mellow the strong "herb" flavor.
I LOVE almond flour brownies and so was eager to see what kind of cookie it would make.
My thought is that the cookies, just like the brownies, will not harden too much when stored for longer periods of time.
So far, so good!
Maria Doss
Glad you liked the cookies, have a wonderful weekend - Maria
Long Live The Princess 39
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Jill
Can brown sugar be substituted with something like monk fruit or coconut sugar? Thank you 🙂
Maria Doss
Hi Jill, You can use coconut sugar, but keep in mind it's drier than brown sugar. To compensate, I recommend adding a splash of milk and gently kneading the dough with your hands until it reaches a smooth, uniform consistency - Maria