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.
Servings 15 Cookies
Calories 129kcal
Ingredients
- 2 cups super fine almond flour
- ¼ cup packed golden brown sugar
- ⅛ teaspoon salt
- ¼ cup plus 2 tablespoons melted coconut oil not hot
- 4 teaspoons water
- 15 sliced almonds for topping optional
Instructions
- Preheat oven to 350° 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 coconut oil and water and stir with rubber spatula until the dough is thoroughly combined. Pro tip: The dough should feel wet yet be crumbly. Perform a test - Roll a tablespoon of measured 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 measure dough, gently roll into a smooth ball and flatten them into a 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 18 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.Tip: To achieve perfect crispiness, it is crucial not to remove the cookies from the oven when they are pale golden or lightly colored. Allowing them to develop a deeper golden color is essential for achieving the desired level of crispness. But, don't make them turn dark brown.
Video
Notes
1. Use super fine almond flour and not meal.
2. Don't use hot coconut oil. If your coconut oil is solid, then melt it in the microwave and cool it to lukewarm before making almond flour shortbread cookies.
3. Bake until it develops a deep golden brown color.
4. Flattening them to ½-inch will result in a crispier cookie.
Nutrition
Serving: 1Cookie | Calories: 129kcal | Carbohydrates: 7g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 20mg | Potassium: 5mg | Fiber: 2g | Sugar: 4g | Calcium: 34mg | Iron: 1mg