Almond Flour Shortbread Cookies Recipe
Introduction
These almond flour shortbread cookies are delightfully tender with a subtle sweetness and a rich, nutty flavor. Perfect for a simple treat or to share during the holidays, they offer a gluten-free alternative to traditional shortbread.
Ingredients
- 2 cups super fine almond flour
- 1/4 cup golden brown sugar (packed)
- 1/8 teaspoon salt
- 1/4 cup + 1 tablespoon melted coconut oil (not hot)
- 2 tablespoons water
- 15 sliced almonds (optional)
Instructions
- Step 1: Preheat the oven to 340° F and line a large baking sheet with parchment paper. Set aside.
- Step 2: In a medium bowl, whisk together almond flour, brown sugar, and salt, breaking up any lumps.
- Step 3: Add the melted coconut oil and water to the flour mixture, stirring with a rubber spatula until combined. Use your hands to gently knead the dough until smooth and uniform.
- Step 4: Test the dough by rolling about a tablespoon into a ball and flattening it. If it breaks or feels dry, add 1-2 teaspoons of water. If it feels too wet or greasy, mix in 1-2 tablespoons of almond flour.
- Step 5: Scoop a tablespoon of dough and roll into a smooth ball. Press gently between your palms to flatten to about ½-inch thick.
- Step 6: Place the cookies on the prepared baking sheet about an inch apart. Optionally, press one sliced almond into the center of each cookie.
- Step 7: Bake for 14 to 21 minutes, rotating the pan halfway through, until cookies turn a deep golden color. Transfer the pan to a wire rack to cool completely. For crispier cookies, allow them to develop a deeper golden shade without letting them burn.
Tips & Variations
- Use super fine almond flour for the best texture; coarser blends may result in crumbly cookies.
- Substitute coconut oil with unsalted butter for a richer flavor if not avoiding dairy.
- Add a pinch of cinnamon or vanilla extract to enhance the flavor.
- Press sliced almonds on top before baking for a pretty, crunchy finish.
Storage
Store the cookies in an airtight container at room temperature for up to one week. For longer storage, keep them in the refrigerator for up to two weeks or freeze for up to three months. To refresh crispiness, warm gently in a low oven before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular almond flour instead of super fine almond flour?
Regular almond flour can be used, but the cookies may be a bit more crumbly since the texture is coarser. For best results, choose super fine almond flour.
Can I substitute another oil for the coconut oil?
Yes, you can use melted unsalted butter or a neutral oil like vegetable or avocado oil, but coconut oil adds a subtle flavor that complements the cookies.
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Almond Flour Shortbread Cookies Recipe
- Total Time: 28 minutes
- Yield: 15 cookies 1x
- Diet: Gluten Free
Description
These Almond Flour Shortbread Cookies are a deliciously buttery, gluten-free treat made with super fine almond flour, golden brown sugar, and coconut oil. Perfectly crisp with a tender, crumbly texture, these cookies are a delightful snack or dessert option that’s easy to prepare and bake to a beautiful golden color.
Ingredients
Dry Ingredients
- 2 cups super fine almond flour
- 1/4 cup golden brown sugar (packed)
- 1/8 teaspoon salt
Wet Ingredients
- 1/4 cup + 1 tablespoon melted coconut oil (not hot)
- 2 tablespoons water (plus up to 2 additional teaspoons if needed)
Optional Topping
- 15 sliced almonds
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 340° F (171° C). Line a large baking sheet with parchment paper to prevent sticking and set it aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the super fine almond flour, golden brown sugar, and salt. Break up any lumps to ensure an even texture.
- Add Wet Ingredients and Combine: Pour the melted coconut oil and water into the dry mixture. Stir with a rubber spatula until most combined, then knead gently with your hands to form a smooth, uniform dough. Test by rolling a tablespoon into a ball and flattening it; if the dough cracks or feels dry, add 1-2 teaspoons more water, if too wet, add 1-2 tablespoons additional almond flour.
- Shape the Cookies: Scoop about one tablespoon of dough and roll it between your palms into a smooth ball. Place the ball in one hand and gently press it with the other hand to flatten it to about ½-inch thickness.
- Arrange on Baking Sheet: Place each cookie onto the prepared baking sheet, leaving about one inch between cookies. Optionally, press one sliced almond gently into the center of each cookie to help it stay in place during baking.
- Bake the Cookies: Bake in the preheated oven for 14 to 21 minutes, rotating the pan halfway through for even baking. Bake until the cookies develop a deep golden color. Allow them to cool on the baking sheet placed on a wire rack, as cookies will crisp up as they cool.
- Cool and Serve: Once completely cooled, remove cookies from the baking sheet and serve. Store in an airtight container for up to a week.
Notes
- Use super fine almond flour for the best texture; coarser almond meal may yield a crumbly dough.
- Adjust water and almond flour as needed during kneading to achieve the right dough consistency—smooth and pliable but not sticky.
- Do not remove cookies from the oven while they are pale golden; let them become a deeper golden for perfect crispiness but avoid dark brown to prevent burning.
- Optional sliced almonds on top add a nice decorative touch and a bit of crunch.
- For a variation, try adding a teaspoon of vanilla extract or cinnamon to the dough.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Almond Flour Cookies, Shortbread Cookies, Gluten Free Dessert, Coconut Oil Cookies, Easy Holiday Cookies
