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

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 ...


    1. The Baker's Hotline

      Hi Lynn, if you go to the recipe page, you’ll find the nutritional breakdown for these cookies is available by clicking on “Nutrition information” link at the bottom of the At a Glance Box on the righthand side of the page. We hope this helps, and happy baking! Kye@KAF

  1. Jessica T

    Hello from Australia!

    Just made this recipe. Delish! My batch only resulted in 12 cookies. Made my house smell amazing. Thank you for this great easy recipe.

  2. Cheryl M

    Good. I used 3tsp Coconut sugar, an unmeasured shake of poppy seeds, and 1tbsp almond butter powder in place of confectioners sugar. Also I added 1 1/4tsp vanilla extract, and 7-8 drops of liquid Monkfruit into the softened 3tbsp of whipped butter, beat them in until it was fluffy. With the cup of almond flour and 1/8tsp sea salt , it was easy to blend together. The almond butter powder has almost no fat, but adds a rich taste. One thing complimented the other.

    1. The Baker's Hotline

      We’re gonna go ahead and say, Dale, that adding grated cheese to a recipe is pretty much always a good idea! You can mix some in, 1/4 cup or so, right in with the flour. Happy baking! Annabelle@KAF

  3. April

    I found great variations of this recipe by clicking “Print just the recipe” at the end of the instructions above: Thumbprint cookies, Maple Pecan Shortbread Cookies, Chocolate Pistachio Shortbread Cookies, and Cranberry-Orange Shortbread Cookies. Yum!
    I made the thumbprint cookies. I dipped the dough balls in a beaten egg, rolled them in finely chopped walnuts, and filled the thumb dents with blackberry jam before baking. They were delicious – high protein and gluten-free! Tasted like my favorite childhood Xmas cookies.
    I’ll try Maple Pecan Shortbread Cookies next and see if they remind me of “Pecan Sandies.”
    Thank you for this recipe!

  4. Dana

    I made these but I put in a cup of unsweetened coconut and about another tablespoon of butter. They turned out great. If you like coconut try this. It will make you so happy.
    Thank you for sharing this recipe, I love it. I think you could add different things to the regular recipe and create some really fun cookies.

    1. The Baker's Hotline

      You’re welcome to experiment with making these shortbread cookies without any sugar, but the texture may be more crumbly and less tender. Also, the cookies will obviously not be sweet. You might consider using at least a tablespoon or so of a liquid sweetener (like honey or maple syrup) if you’re trying to avoid processed sugar. We hope they turn out well! Kye@KAF

  5. Callan

    I tried these with shortening instead of butter to make them dairy free and just added a little extra salt! They turned out great! Thanks for the easy recipe!


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