Almond Flour Shortbread Cookies: quick, easy and oh-so buttery

When it comes to shortbread cookies, it’s all about the texture and crunch, right? Well, today we’re sharing a gluten-free spin on this classic cookie using almond flour instead of all-purpose flour.

We’ve talked about almond flour before and the many ways you can use it in your baking (gluten-free or not), and these shortbread cookies are a perfect example. The almond flour not only helps to keep them light and tender; but its high fat content means we don’t have to use as much butter as we do in traditional shortbread. But don’t worry, even though there’s less butter, these cookies are still every bit as crunchy, flaky and delicious – just like a true shortbread should be.

But most of all, what we really adore about these cookies is that they only require five ingredients. Yes, five. That’s it!

They’re a cinch to whip up, they bake in under 10 minutes, and really it’s just a bonus that they’re gluten-free. So whether you’re new to gluten-free baking or are just looking for a quick and easy cookie, these almond flour shortbread cookies are sure to be a hit. They truly make the most scrumptious dessert (and pair quite nicely with afternoon tea or coffee, if we do say so ourselves). Enjoy!

Almond Flour Shortbread Cookies via @kingarthurflour

To start, you’ll want to preheat the oven to 350°F and line a baking sheet with parchment paper.

In a large bowl (or stand mixer), combine:

1 cup almond flour
3 tablespoons softened butter
3 tablespoons confectioners’ sugar
1/8 teaspoon salt
1/2 teaspoon vanilla extract

Mix all of the ingredients together until a cohesive dough forms.

Almond Flour Shortbread Cookies via @kingarthurflour

Scoop 1″ balls of dough onto the prepared baking sheet. You could use a teaspoon cookie scoop or just roll them in your hands. Arrange the balls of dough about 1 1/2″ to 2″ apart, then use a fork to flatten each cookie to about 1/4″ thick, making a crosshatch design.

Almond Flour Shortbread Cookies via @kingarthurflour

Bake the cookies for 8 to 10 minutes, until they start to turn light golden brown on top.

Almond Flour Shortbread Cookies via @kingarthurflour

Almond Flour Shortbread Cookies via @kingarthurflour

Remove the cookies from the oven and cool them on the pan for 10 minutes. Transfer them to a rack to cool completely before serving.

Almond Flour Shortbread Cookies via @kingarthurflour

Read, bake, and review (please) our recipe for Gluten-Free Almond Flour Shortbread Cookies.

Print just the recipe.

Alyssa Rimmer
About

Alyssa grew up in Vermont, attended the University of Vermont and now lives in New York City, where she bakes and writes recipes for her blog Simply Quinoa. She's been living gluten-free for over four years. Alyssa also authors her own food blog and enjoys ...

comments

  1. Ns Carol

    Just made these and they are fantastic. I did add about a teaspoon more of the butter as, like a previous poster, I found the dough wasn’t quite coming together. Regardless, these cookies are delicious, easy and quick to make!

    Reply
  2. Ellen Manning

    These are the easiest and one of the best low carb cookies I have made – and I have made lots! I am a diabetic so I used powdered xylitol instead of sugar and, as I love lemon, I used two teaspoons of lemon extract instead of vanilla. My first attempt resulted in cookies that were beautifully lemony but far too sweet so now I use just 2 tablespoons of sweetener when making lemon cookies and they are perfect. I have also increased the butter to 50g as the dough would not come together the first time.
    As a help to non American bakers I have converted my recipe to metric (I am an Irishwoman and find the ‘cups’ system baffling lol. It is 100g of almond flour or ground almonds, 50g of butter, sugar/sweetener to taste – I used 30g, and 2 tsps of lemon extract. I didn’t add salt as all butter here in Ireland is salted. Enjoy!

    Reply
    1. The Baker's Hotline

      Hi there, Loreto! We’re sorry to hear that your cookies didn’t turn out quite as expected. In our recipes, we’re always calling for unsalted butter, unless otherwise specified. We hope this helps for future baking adventures! Kindly, Morgan@KAF

    1. The Baker's Hotline

      Hi there, Faten! We haven’t tested out this recipe using psyllium husk, so you in the realm of experimentation here. Best of luck! Kindly, Morgan@KAF

    1. The Baker's Hotline

      Shari, we haven’t tried it in our test kitchen, but feel free to experiment! Several home bakers have mentioned in their reviews that they made these cookies successfully with a variety of non-traditional sweeteners. Kat@KAF

    1. The Baker's Hotline

      Hi Dee! You sure can use the almond meal you have on hand! The main difference between almond meal and flour is that almond flour is typically always made with blanched almonds, while meal can be made with blanched or unblanched. Happy baking! Morgan@KAF

    1. The Baker's Hotline

      Natalie, if you’re ever looking for the nutrition info on one of our recipes, it’ll be linked in the At a Glance box on the right side. This recipe has 3g carbs per cookie. Annabelle@KAF

  3. Florence Piegols

    What happens if I substitute almond extract for vanilla? Will the cookies be more “almond”y?

    Reply
    1. The Baker's Hotline

      They will indeed be more almond-flavored, Florence! Feel free to give it a go! Kat@KAF

    1. The Baker's Hotline

      Hi there, B! We’d recommend storing your cookies in an airtight container for three to four days. For longer storage, you can keep them in the freezer for up to three months. Happy baking! Morgan@KAF

    1. The Baker's Hotline

      That’s a good question, Peggy! Unfortunately, almond flour and coconut flour act very differently in recipes, so we don’t recommend swapping them out for one another. Kat@KAF

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