Shortbread cookies are the underdogs of the dessert world—simple, unpretentious, and dangerously easy to eat by the dozen. But swap regular flour for almond flour, and suddenly, you’ve got a cookie that’s richer, nuttier, and gluten-free without trying too hard. These aren’t just cookies; they’re a flex.
Want something that looks fancy but takes less effort than tying your shoes? Keep reading.
Why This Recipe Works
Almond flour shortbread cookies are the lazy baker’s dream. They require five basic ingredients, no chilling time (usually), and bake in under 15 minutes.
The almond flour adds a tender crumb and buttery depth that regular shortbread can only dream of. Plus, they’re naturally gluten-free—though no one will notice unless you brag about it.
Ingredients
- 1 ½ cups almond flour (blanched for a smoother texture)
- ¼ cup coconut sugar or granulated sugar (because life’s too short for compromises)
- ¼ tsp salt (to keep things interesting)
- ¼ cup melted butter or coconut oil (butter wins, but we’re not judging)
- ½ tsp vanilla extract (optional, but highly recommended)
Step-by-Step Instructions
- Preheat your oven to 325°F (165°C). No, you can’t skip this. Yes, we’ve all tried.
- Mix dry ingredients. Whisk almond flour, sugar, and salt in a bowl.
Pretend you’re a scientist. It helps.
- Add wet ingredients. Pour in melted butter and vanilla. Stir until it looks like damp sand.
If it’s too crumbly, add ½ tsp water.
- Shape the dough. Roll into 1-inch balls, flatten slightly, or press into a mold. Or just eat it raw—we won’t tell.
- Bake for 12–14 minutes until edges turn golden. They’ll firm up as they cool, so don’t overbake unless you enjoy hockey pucks.
Storage Instructions
Store these in an airtight container at room temperature for up to 5 days.
For longer storage, freeze them (they’ll last 3 months). Pro tip: Hide them behind the veggies so no one finds them.
Benefits of This Recipe
Besides being stupidly easy, these cookies are gluten-free, low-carb, and keto-friendly (if you use sugar alternatives). Almond flour packs protein and healthy fats, making these slightly less guilty.
They’re also customizable—add lemon zest, chocolate chips, or a sprinkle of sea salt to pretend you’re a pastry chef.
Common Mistakes to Avoid
- Overbaking. They’ll keep cooking on the tray, so pull them out when they’re just golden.
- Using coarse almond flour. Blanched almond flour gives a smoother texture. Gritty cookies = sad cookies.
- Skimping on fat. This isn’t the time for diet butter. Embrace the richness.
Alternatives
Out of almond flour?
Try cashew or hazelnut flour for a different nutty twist. For a vegan version, swap butter for coconut oil. Want them sweeter?
Dip them in dark chocolate—because everything’s better with chocolate.
FAQs
Can I use honey instead of sugar?
Yes, but reduce the butter by 1 tbsp to balance the moisture. The texture will be slightly chewier—still delicious, though.
Why are my cookies spreading too much?
Your dough might be too warm. Pop it in the fridge for 10 minutes before baking.
Or blame the butter. It’s probably the butter.
Can I make these without vanilla?
Absolutely. Vanilla’s just there for flair.
The cookies will still taste like buttery heaven.
Are these cookies actually healthy?
IMO, “healthy” is relative. They’re nutrient-dense compared to regular shortbread, but they’re still cookies. Enjoy responsibly (or don’t).
Final Thoughts
Almond flour shortbread cookies are the ultimate proof that simple doesn’t mean boring.
They’re fast, foolproof, and just fancy enough to impress your in-laws. Bake a batch, hide half, and thank us later.
Printable Recipe Card
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Andreas – Keto recipe creator who lost 40lbs and discovered his love for low-carb cooking. 300+ tested recipes | 5 years of keto experience | Real food for real people. No certifications, just results that taste amazing!