Almond Flour Shortbread Cookies (3 Ingredients, Gluten-Free) Recipe
These Almond Flour Shortbread Cookies are a simple, gluten-free, and vegan treat made with just a few wholesome ingredients. They have a delightful texture with a crispy exterior and a chewy center, perfect for a quick, healthy snack or dessert.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups almond flour (packed)
- 1/4 teaspoon salt
Wet Ingredients
- 3 tablespoons maple syrup
- 3 tablespoons melted coconut oil
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C) and line a cookie sheet with parchment paper to prepare for baking.
- Mix Ingredients: In a medium-sized mixing bowl, combine the almond flour, maple syrup, melted coconut oil, salt, vanilla extract, and almond extract. Mix initially with a spatula, then use your hands to squeeze and form a dough ball; add a bit more almond flour if the dough feels too wet.
- Scoop Dough: Using a measuring tablespoon, scoop out portions of dough and roll each into a ball for uniform cookies.
- Place on Cookie Sheet: Arrange the dough balls evenly spaced on the prepared parchment-lined cookie sheet.
- Flatten Cookies: Press down each cookie ball with a fork to flatten them to your desired thickness—the thinner they are, the crispier the cookies will become. Optionally add sprinkles pressed gently into the dough at this stage.
- Bake: Bake in the preheated oven for 10-12 minutes, until the cookies are slightly golden and firm on top.
- Cool: Let the cookies cool on the cookie sheet for 5 minutes before transferring them to a cooling rack to cool completely.
- Store: Store baked cookies in an airtight container in the refrigerator for up to 5 days to maintain freshness.
Notes
- These cookies are naturally vegan and gluten-free, making them suitable for various dietary preferences.
- They tend to be softer than traditional shortbread cookies with a chewy center.
- If the dough is too wet, gradually add more almond flour to achieve the right consistency.
- For crispier cookies, flatten them thinner before baking.
- Sprinkles can be added for a festive touch, but ensure to press them gently into the dough.
- Store cookies in the fridge for up to 5 days to maintain texture and freshness.
Keywords: almond flour cookies, gluten free cookies, vegan shortbread, healthy cookies, maple syrup cookies, coconut oil cookies
