Almond Flour Shortbread Cookies

round almond cookies placed in a white tray.

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!

Course Dessert

Cuisine American

Keyword almond flour cookie recipe, almond flour cookies, almond flour shortbread cookie, gluten free almond flour cookies, vegan almond flour cookies

Prep Time 5

Cook Time 20

Total Time 25

Servings 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

Instructions

Prep. Preheat oven to 340° F (or 171°C), and line a large baking sheet with parchment paper and set aside.
Mix dry ingredients. Add the almond flour, brown sugar, and salt to a medium bowl. Whisk well to combine, breaking up any lumps as you go.
^{2 cups almond flour, ¼ cup packed brown sugar, ⅛ teaspoon salt}
Finish dough. Add the coconut oil and water, then stir with a rubber spatula until the mixture comes together. Use your hands to gently knead the dough until it feels smooth and uniform.
^{5 tablespoon melted coconut oil, 2 tablespoon water}
👉 Do a quick test: Roll about 1 tablespoon of dough into a ball, then flatten it. If it cracks or feels dry and crumbly, mix in another ½ to 1 teaspoon of water until the dough holds together easily.
Shape: Scoop out about 1 tablespoon of dough and gently roll it between your palms into a smooth ball. Flatten each ball to about ½-inch thick and place on the prepared baking sheet, leaving about 1 inch between each cookie.
👉 Optional: Place a sliced almond in the center of each cookie and gently press it into the dough. This helps keep the almond in place while the cookies bake.
Bake: Bake for 16 to 21 minutes, rotating the pan halfway through, until the cookies are a deep golden brown. Transfer the baking sheet to a wire rack and let the cookies cool completely.
👉 For the best crisp, don’t take them out when they’re still pale golden. Let them develop a deeper golden color, but keep a close eye on them so they don’t turn dark brown.

Video

Notes

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