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. Stacey

    Can you use a cookie cutter for this recipe? I’m looking for a good gluten free shortbread that I can cut into shapes…

    1. The Baker's Hotline

      Stacey, you could probably use a cookie cutter on these so long as it was a very simple shape, like a circle, heart, or snowman. More intricate shapes like snowflakes and people would probably leave you with a lot of broken arms and crumbly heads, which is probably not the effect that you’re going for. Happy baking! Kat@KAF

    1. The Baker's Hotline

      Dawn, were you measuring your ingredients by volume or by weight? It’s not uncommon for folks who measure by volume to end up with too much flour in their dough, leading to a very dry dough. It’s also not uncommon for dough to need a little more liquid this time of year, as the air tends to be less humid. Feel free to add a tablespoonful of milk if this happens. Happy baking! Kat@KAF

  2. Lorie

    good simple recipe. I added some pecans. next time I’ll add cranberries too.
    For a little extra sweetness, I added a packet of Splenda.

    1. The Baker's Hotline

      Hi Marilynne! You’re welcome to give it a try, there’s a chance they’ll be on the crumbly side but it’s worth testing. Annabelle@KAF

  3. Dena

    Makes 1 dozen. I didnt find them very sweet. Tasted bland like pie crust only thicker. I Served with strawberries & cream. They stayed dry & crispy. Didnt get soggy. Will try again.


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