Description
These Almond Flour Shortbread Cookies are gluten-free, dairy-free, and melt-in-your-mouth delicious. Made with almond flour, maple syrup, and coconut oil, they’re an easy, wholesome twist on a classic treat.
Ingredients
1 1/2 cups almond flour
3 tablespoons maple syrup
3 tablespoons melted coconut oil
1/4 teaspoon salt (optional)
1/2 teaspoon vanilla extract (optional)
1/2 teaspoon almond extract (optional)
Sprinkles (optional)
Instructions
1. Mix almond flour, coconut oil, maple syrup, and salt in a bowl. Add extracts if using.
2. Roll dough into balls, flatten, and place on a parchment-lined baking sheet.
3. Bake at 350°F (175°C) for 10–12 minutes until edges are golden.
4. Cool completely before serving.
Notes
Use superfine almond flour for the best texture.
Chill dough if too sticky to handle.
Don’t overbake; cookies firm up as they cool.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 4g
- Sodium: 30mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg