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    Home » Recipes » Cookies

    Almond Flour Shortbread Cookies

    Published: Oct 24, 2024 · Modified: Mar 9, 2025 by Maria Doss · This post may contain affiliate links · 17 Comments

    pinterest image.

    These Almond Flour Shortbread Cookies are outrageously good! They are buttery without any butter, crisp yet tender, mildly sweet, and are made with only 3 ingredients. It is one of the best ways to use your almond flour!

    Jump to Recipe
    round almond cookies placed in a white tray.

    I wanted to create almond flour shortbread cookies with rich buttery richness, yet showcase the nutty almond flavor without any bells and whistles.

    A good shortbread cookie needs to hold together while still being sandy and delicate, like brown sugar shortbread cookies. These almond flour cookies are the perfect healthy treats with healthy fats, easy to make, and mildly sweet with a perfect crisp texture.

    You begin by mixing the almond flour and brown sugar first before adding the fat, which creates less aeration. Also, we adopt the reverse creaming method of combining the coconut oil and water with the flour mixture, where the liquid coats the flour, resulting in the water evaporating in the oven, producing an amazing crisp texture.

    Jump to:
    • Why you'll love it?
    • Ingredients
    • How to make almond flour cookies?
    • How to store?
    • Recipe tips
    • Recipe FAQs
    • More almond flour cookies
    • Almond Flour Shortbread Cookies

    Why you'll love it?

    • Only 3 ingredients
    • Vegan, gluten-free, low carb and dairy-free
    • Eggless
    • No butter
    • Easy to make

    Ingredients

    Scroll down to the recipe card below for full information on ingredients and amounts.

    • Almond flour - I like to use super fine almond flour in all my baking recipes like in almond flour cake and almond flour dessert recipes.
    • Brown sugar - Adds caramel flavor, and moisture and promotes browning.
    • Coconut oil - Imparts a subtle, pleasant coconut flavor that compliments the nutty almonds.

    How to make almond flour cookies?

    You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.

    two hands mixing white flour in a glass bowl.
    Step 1 - Mix almond flour, brown sugar and salt in a bowl.
    two hands mixing brown cookie dough in a glass bowl.
    Step 2 - Mix in melted coconut oil and water.
    two hands using two spoons to shape brown cookie dough.
    Step 3 - Spoon one tablespoon measure dough.
    one hand holding one round cookie disc.
    Step 4 - Shape into a flat disc.

    🧑‍🍳 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 almond flour until the desired consistency is achieved.

    one hand pressing one white almond in a cookie dough.
    Step 5 - Place on a baking sheet and press on sliced almond on top.
    shaped almond flour cookie dough in a black baking sheet.
    Step 6 - Bake at 340 degrees until golden.

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    baked round almond flour cookies placed in a black baking sheet.

    Pro tip: For the perfect crispiness, it’s important not to take the cookies out of the oven when they’re just pale golden or lightly colored. Let them bake until they reach a deeper golden hue, which is key to achieving that desired crisp texture. Just be careful not to let them darken too much!

    How to store?

    Store crispy almond flour cookies 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 tips

    • Use super fine almond flour and not meal, as in all almond flour recipes.
    • 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 until it develops a deep golden brown color.
    • Flattening them to ½-inch will result in a crispier cookie.
    round almond cookies placed in a white tray.
    round almond cookies placed in a white tray.

    Recipe FAQs

    Can I use coconut sugar instead of brown sugar?

    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.

    Why is there no vanilla extract in the ingredients?

    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.

    What is the difference between almond flour and all-purpose flour?

    Almond flour is made solely from ground almonds, while all-purpose flour is made from wheat grains, often with the bran and germ removed, and has a smooth texture. All-purpose flour, also has gluten, contributing to a more chewy baked product.

    What is the difference between almond flour and almond meal?

    Almond flour is typically made from blanched almonds (almonds with the skin removed) and is finely ground into a powdery texture, thus resulting in a light and smooth texture, similar to traditional wheat flour. On the other hand, almond meal is made from almonds that still have their skin intact, resulting in a coarser texture with a natural brown color.

    More almond flour cookies

    • a hand holding one orange thumbprint cookie.
      Almond Flour Thumbprint Cookies
    • brown chocolate chip cookies placed on a white board.
      Almond Flour Peanut Butter Cookies with Chocolate Chips
    • one chocolate chip cookie on a wire rack.
      Almond Flour Chocolate Chip Cookie for One
    • 5 almond flour lemon cookies in a white fluted plate.
      Almond Flour Lemon Cookies
    round almond cookies placed in a white tray.

    Almond Flour Shortbread Cookies

    These Almond Flour Shortbread Cookies are outrageously good! They are buttery without any butter, crisp yet tender, mildly sweet, and are made with only 3 ingredients. It is one of the best ways to use your almond flour!
    4.5 from 75 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 5 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 15 Cookies
    Calories: 105kcal
    Author: Maria Doss

    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
    Prevent your screen from going dark

    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

    Use super fine almond flour and not meal.
    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.
    Flattening them to ½-inch will result in a crispier cookie.

    Nutrition

    Serving: 1Cookie | Calories: 105kcal | Carbohydrates: 7g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Sodium: 21mg | Potassium: 12mg | Fiber: 2g | Sugar: 4g | Vitamin A: 0.01IU | Calcium: 37mg | Iron: 1mg

    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.

    Did you make this recipe?Mention @KitchenAtHoskins or tag #kitchenathoskins!

    Did you make this recipe? I’d love your feedback! Please let me know by leaving a comment or review below or snap a photo and share on Instagram.

    All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.

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    Reader Interactions

    Comments

    1. Carlos

      April 07, 2021 at 5:02 pm

      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.

      Reply
      • Maria Doss

        April 07, 2021 at 5:16 pm

        Hi Carlos, Bailey's and cocoa addition sounds absolutely delicious:)

        Reply
    2. Sandra R

      May 09, 2021 at 6:30 pm

      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.

      Reply
      • Maria Doss

        May 11, 2021 at 2:03 am

        Hi Sandra, I'm glad that you were able to modify the recipe to your liking, Maria

        Reply
    3. Baker

      May 13, 2021 at 11:51 pm

      Followed the instructions exactly but turned out too dry. Don’t like it at all.

      Reply
      • Maria Doss

        May 15, 2021 at 7:10 pm

        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

        Reply
    4. Debbie Kuhn

      May 18, 2021 at 9:31 pm

      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.

      Reply
      • Maria Doss

        May 19, 2021 at 1:27 pm

        Hi Debbie, Just a touch of more water will help with binding the dough, Maria

        Reply
    5. Ghazal

      October 19, 2021 at 1:23 pm

      Love this recipe, would I be able to substitute the sugar with maple syrup?

      Reply
      • Maria Doss

        October 19, 2021 at 2:55 pm

        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

        Reply
    6. Gitanjali Ramamurthy

      November 15, 2021 at 6:27 pm

      Can I substitute coconut oil for any other oil like vegetable oil?

      Reply
      • Maria Doss

        November 16, 2021 at 5:38 am

        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

        Reply
    7. Bou Baker

      September 23, 2022 at 2:27 pm

      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!

      Reply
      • Maria Doss

        September 23, 2022 at 7:26 pm

        Glad you liked the cookies, have a wonderful weekend - Maria

        Reply
    8. Long Live The Princess 39

      September 19, 2023 at 1:08 pm

      5 stars
      Hmmm iss anyone else encountering probems wioth the
      picturs on this blog loading? I'm trying tto find ouut iff its a problem on my
      eend oor if it's thhe blog. Anny sugggestions would bbe greatly appreciated.

      Reply
    9. Jill

      May 08, 2025 at 12:48 pm

      Can brown sugar be substituted with something like monk fruit or coconut sugar? Thank you 🙂

      Reply
      • Maria Doss

        May 08, 2025 at 2:10 pm

        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

        Reply
    4.49 from 75 votes (74 ratings without comment)

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