These Coconut Almond Shortbread Bars are buttery, nutty, naturally sweet, and gluten-free. Perfect for a quick dessert or healthy snack!

Scale

1½ cups almond flour

½ cup desiccated coconut

⅓ cup melted butter or coconut oil

¼ cup honey or maple syrup

1 tsp vanilla extract

A pinch of salt

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1. Preheat oven to 350°F (175°C) and line an 8×8 pan with parchment paper.

2. Mix almond flour, coconut, and salt in a bowl.

3. Add melted butter, honey/maple syrup, and vanilla. Stir to form dough.

4. Press dough into pan evenly.

5. Bake 18–20 minutes until golden.

6. Cool fully before slicing.

Let bars cool completely before slicing for best texture.

You can substitute maple syrup for a vegan version.

Store in fridge for up to 7 days or freeze up to 2 months.