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

Scale

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