If you’re looking for a delicious and gluten-free treat, these bite-sized Almond Flour Shortbread Cookies are the perfect choice.
With just 5 ingredients and 12 minutes of bake-time, you can whip up a batch of these easy melt-in-your-mouth cookies in no time.
I love these cookies any time of year, and they make the perfect holiday cookie. You can leave them plain or dress them up with any sprinkles to match your holiday festivities.
These almond flour shortbread cookies are not only delicious but also a healthier, lower-carb alternative to traditional shortbread cookies. The almond flour adds a nutty flavor and crumbly texture and provides a gluten-free option for those with dietary restrictions.
Feel free to get creative with the optional orange zest, lemon zest, unsweetened dried cranberries or sprinkles to add an extra burst of flavor and visual appeal.
Whether you’re baking for yourself or sharing with friends and family, these cookies are sure to be a hit.
HERE'S WHAT YOU NEED:
[24 Small Bite-Sized Cookies]
6 tablespoons unsalted butter, at room temperature (I prefer grass-fed butter; use what works for you. If you only have salted butter you can use it, just omit the added salt.)
2 cups blanched almond flour (not almond meal), spooned and leveled
1/4 cup brown sugar (white sugar or any other non-liquid sugar/sweetener works)
1/2 teaspoon pure vanilla extract (almond extract is nice here, too)
1/8 teaspoon fine sea salt (optional, if using unsalted butter)
Optional: Sprinkles of your choice to decorate
Optional: 1 teaspoon orange zest or lemon zest for flavor (I typically do the sprinkles OR the zest)
Optional: 1/4 cup unsweetened dried cranberries
WHAT YOU NEED TO DO:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a mixing bowl, cream together the butter and brown sugar until light and fluffy. Mix the vanilla into the butter and sugar mixture.
Add the almond flour and salt (omit if your butter is salted), and optional orange zest or lemon zest to the bowl. Mix until well combined. You can use your hands to press the dough together into a uniform mixture if you’re not using a hand mixer.
Add the optional unsweetened dried crandberries and continue to mix.
Take about a tablespoon of dough and roll it into a ball using your hands. Place it on the prepared baking sheet and gently press down with your palm to flatten it slightly. Repeat this process with the remaining dough, leaving about an inch of space between each cookie. For a festive twist, use small cookie cutters to make shapes (watch my Instagram video on how to do this)
Bake the cookies in the preheated oven for 10-12 minutes, or until they turn golden brown around the edges. Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Storage:
To serve, arrange on a platter and leave them out for anyone who wants them. If leaving out longer than 4 hours, cover the cookies so they don’t dry out.
These almond flour cookies will keep, covered, at room temperature for up to 3 days and can be stored in the refrigerator for up to 7 days. I prefer not to freeze them because freezing baked cookies can dry them out, but you can freeze them up to 3 months in an airtight container.
During the holiday season, it’s completely okay to indulge in a sweet treat or two. After all, it’s a time to celebrate and enjoy the company of loved ones. The great thing about these Almond Flour Shortbread Cookies is that they offer a nice balance between indulgence and wholesome ingredients.
Enjoy your homemade Almond Flour Shortbread Cookies! xo