Almond Flour Shortbread Cookies: A Gluten-Free Treat
Enjoy these buttery, gluten-free almond flour shortbread cookies! Perfectly crisp and easy to make, they’re a delightful treat for any occasion.
When I was younger, there was nothing much better to me than a chocolate chip cookie. I used to think my relatives were crazy – during the Christmas cookie exchanges they’d go for the snickerdoodles and sugar cookies, etc. I wanted all the chocolate!
But lesson #328 that no one ever tells you about growing up: one day you’re going to be craving the shortbread cookies.
And if you are doing Whole 30 and still want to partake in the holidays, you’ll be craving cinnamon almond shortbread cookies.
Don’t get me wrong – I still love chocolate. But for some reason there’s nothing better than a shortbread cookie. Maybe with a cup of tea or hot chocolate?
These almond flour cookies let you treat yourself instead of just watching everyone else eat the goodies this holiday season.
They are great not only for Whole 30 and paleo – but also for the ketogenic diet at only 1 g net carbs per cookie.
You’ll also find out that this cookie recipe is really easy to make. It takes about 20 minutes from start to finish. Impress your paleo friends at the cookie exchange with these bad boys!
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup + 1 tbsp coconut flour
- 1/4 cup sweetener of your choice (like erythritol)
- 1 3/4 tsp cinnamon
- 1/8 tsp salt
- 1 egg at room temperature
- 6 Tablespoons unsalted grass fed butter
- 3/4 tsp vanilla extract
- 1/3 cup chopped almonds (optional)
Thoughts and notes on this recipe you might be interested in:
- When baking, you’re looking for light golden brown on the tops and sides to know they are done.
- If you use parchment paper, leave the cookies to cool on the parchment for 10 minutes before moving to the wire rack.
- Store cookies in an airtight container at room temperature for up to 7 days; you can freeze for up to 30 days (leave out to bring to room temperature).
Get the printable recipe below!
Almond Flour Shortbread Cookies
Equipment
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1 T coconut flour
- 1/4 cup erythritol or sweetener of your choice
- 1 3/4 teaspoon cinnamon
- 1/8 teaspoon salt
- 1 egg(s) at room temperature
- 6 T butter unsalted, grass fed
- 3/4 teaspoon pure vanilla extract
- 1/3 cup almonds chopped, optional
Instructions
- Preheat the oven to 350°F. Line a cookie sheet with parchment paper and set it aside.
- Melt the butter in a microwave safe bowl and let cool slightly.
- In a bowl, whisk together the almond flour, coconut flour, sweetener, cinnamon, and salt.
- Whisk in the egg, vanilla extract, and melted butter.
- Fold the chopped almonds into the dough (if using).
- Knead the dough and let it rest for 10 minutes.
- Roll out the dough to about 1/2 inch thickness on a parchment paper lined surface; cut into desired shape and transfer to the lined cookie sheet.
- Bake for 13 – 14 minutes, or until the sides are golden brown. Transfer to a wire rack and cool completely before serving.
Nutrition
If you enjoyed these cookies, please let me know in the comments! I’d also love for you to check out these other posts:
