Jessica Cooke


Prep. Time

5 Minutes

Cook Time

12 Minutes



Before starting, keep in mind that these are slightly softer than regular shortbread cookies. They are vegan, gluten-free cookies made with wholesome ingredients, crispy on the outside, and chewier in the centre. Perfect if you want to treat but don't fancy refined sugar.Almond Flour Shortbread Cookies, Gluten and Dairy Free

  • 1 ½ cup Almond Flour
  • 3 tablespoons Maple Syrup
  • 3 tablespoons Melted Coconut Oil
  • ¼ teaspoon Salt
  • ½ teaspoon Vanilla Extract
  • ½ teaspoon Almond Extract

Preheat oven to 325°F (160°C). Line a cookie sheet with parchment paper.
In a medium-size mixing bowl, add all the ingredients: almond flour, maple syrup, melted coconut oil, salt, vanilla extract, and almond extract,
Combine the ingredients with a spatula first, squeeze the dough with your hands to bring ingredients together, and form a cookie dough ball. If too wet, you can add more almond flour.
Scoop the dough with a measuring tablespoon and roll it into a ball.
Place each ball onto the lined cookie sheet.
Use a fork to flatten each cookie. The thinner, the crispier they will be. You can add sprinkles now, using a fork to press them gently into the batter.
Bake for 10-12 minutes until slightly golden and slightly hard on top.
Cool on the cookie sheet for 5 minutes, then transfer to a cooling rack to completely cool down.

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