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    Home » All Desserts » Cookies

    Published: Jul 5, 2021 · Modified: Dec 1, 2021 by Anthea

    Vegan Almond Flour Shortbread Cookies (3 ingredients)

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    4.72 from 14 votes

    Easy vegan almond flour cookies with only 3 ingredients! This gluten-free shortbread is healthy, oil-free, crispy and buttery. They are also keto and grain-free!

    These eggless cookies are extremely versatile - fill them with jam to make healthy Christmas Linzer cookies or dip them in chocolate like classic shortbread. You can even multiply the recipe to make a healthy oil-free pie crust for desserts like banoffee pie!

    Stack of vegan almond flour shortbread cookies

    I first published the recipe for these vegan gluten-free cookies in 2016 and have made and eaten them sooo many times since. I've updated the recipe to simplify the ingredients and process!

    3 ingredients you'll need

    Flatlay of 3 ingredients for vegan gluten free cookies

    Notes about the ingredients:

    Almond flour (US) or blanched almond meal (Australia/UK) is your main gluten-free flour. The natural fats in almond flour cookies allow them to be oi free but taste rich and buttery.

    Maple syrup as a refined sugar-free sweetener and binder. The stickiness of the maple syrup helps bring together the almond flour. Unlike coconut sugar which is dark brown in color, maple syrup keeps the cookies a light golden color.

    Coconut butter or coconut manna which is the paste of ground dried coconut. It is a whole food and rich in fiber compared to coconut oil which is 100% fat. Melted coconut butter also helps combine the ingredients for this recipe.

    A complete list of ingredients, quantities and instructions are in the gray recipe card at the bottom of this post.

    If you don't have access to coconut butter and are happy with using oil, you can use softened coconut oil. I'd recommend using refined coconut oil if you don't like the flavor of coconut!

    That's it! CRISPY oil-free vegan gluten-free cookies which have no wheat flour, no butter, no egg replacers and no aquafaba. As always, all the ingredient amounts are in the grey recipe box at the bottom of this post!

    Tip: coconut butter is also known as 'coconut paste' and can be found in South Asian shops, not to mention it's very affordable there!

    Flatlay of golden yet oil free cookies

    How to make vegan almond flour cookies

    Simply add all ingredients to a bowl and mix until combined. It doesn't matter if you use a spoon or hand mixer to combine the ingredients. As this vegan shortbread is gluten-free (which is the culprit of chewy baked goods), you don't have to worry about overmixing!

    When you measure the ingredients (the exact amounts are at the bottom of this post), it may look like there's not enough liquid to dry ingredients. However, you don't need much liquid to bring all the ingredients together!

    The vegan gluten-free cookie dough is a little more crumbly than regular cookie dough. For this recipe, the more crumbly your dough, the crunchier your cookies will be! The more moisture your dough has, the chewier your cookies will be.

    Since these cookies don't contain any wheat flour, the cookie dough is edible from the bowl!

    Four image collage showing vegan shortbread cookie dough in mixing bowl.

    How to shape the cookies

    This flourless vegan cookie dough is extremely versatile and can be shaped using a few classic methods.

    First, you can roll out the dough can be and cut out cookies using cookie cutters. Just like making normal cookies!

    Two image collage showing how to roll the crumbly gluten free shortbread dough with rolling pin and cutting shapes using a cookie cutter

    Alternatively, you can also roll the cookie dough into balls and flatten them into cookie shapes with your hands.

    For more consistent cookie shapes, you can also roll the dough into a log to slice and bake the cookies. Just like the cookie dough you get from the shops!

    A tight log of cookie dough which is being sliced into cookie shapes

    Tips for baking the shortbread

    These vegan almond flour cookies don't really spread in the oven so you don't have to worry about spacing them too far apart on your baking tray.

    I tested this recipe many times and found that the cookies were ready with just ~12 minutes in the oven. This is enough time for them to develop a beautiful golden hue!

    If you bake the cookies for less than 12 minutes, they'll have crispy edges and a slightly chewy and soft center. If you bake the cookies for longer, they'll be crispier!

    As always, all ovens run differently so keep a close eye on them while they are baking. These oil-free vegan cookies have a high amount of nuts so will burn quicker than regular cookies.

    Lined baking tray of 12 unbaked round vegan gluten free shortbread.

    Customising the shortbread

    Whether you're visiting friends/family or celebrating Valentine's Day, Christmas, you can customize these vegan gluten-free shortbread for any occasion!

    Half dip the shortbread in chocolate and they'll be like a healthier version of Danish butter shortbread. Or cut the cookies into hearts and dip them in chocolate for some adorable vegan Valentine's Day cookies!

    To add a festive touch, add chopped pistachios and dried cranberries to the shortbread dough like my Pistachio and Cranberry Vegan Christmas Cookies. You can enjoy them individually or make Linzer cookies out of them!

    Shortbread cookies half dipped in chocolate with pistachios and freeze dried raspberries sprinkled on the chocolate. Cookies are on a lined baking tray.

    These cookies can also be dehydrated at 45C for around 8 hours to make raw vegan cookies. They will have crisp edges and a soft coconut macaroon center. They're *really* delicious when prepared like that!

    You can also transform these into sugar cookies! Make a frosting out of coconut butter (like Natalie's recipe here) and decorate the cookies as desired.

    Flatlay of oil free vegan cookies half dipped in chocolate

    Questions and Answers

    Q: What do these vegan gluten-free cookies taste like?

    A: The cookies taste like a rich and buttery almond shortbread with a hint of coconut. Almond flour and coconut butter are high in natural fat which contributes to a 'short' and crumbly texture that melts in your mouth.

    Q: Is the coconut taste strong?

    A: No, there is only a very small amount of coconut in the recipe!

    Q: I'm allergic to nuts. Can I substitute the almond flour?

    A: Almond flour cannot be easily substituted with a nut-free flour. Its natural fats give the vegan gluten free cookies a crumbly and buttery texture. Instead, I'd recommend my classic Pistachio and Cranberry Vegan Cookies.

    Q: Can I substitute the maple syrup?

    A: I've tried these oil free vegan cookies using rice malt syrup and wouldn't recommend it for crispy shortbread style cookies. It changes the texture of the unbaked dough and makes the cookies VERY chewy!

    I haven't tried other liquid sweeteners. Granulated sugar will not work as these cookies need the stickiness of a liquid sweetener to stay together.

    Close up of stack of cookies. Two cookies on top are in half revealing crumbly and golden texture.

    More vegan cookie recipes

    • 3 ingredient Vegan Peanut Butter Cookies
    • Vegan White Chocolate Cranberry Cookies
    • Vegan Pumpkin Chocolate Chip Cookies (chewy)
    • Vegan Christmas Cookies with Pistachio and Cranberries

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    Print Recipe
    4.72 from 14 votes

    3 Ingredient Vegan Almond Flour Shortbread Cookies

    Easy vegan almond flour shortbread cookies with only 3 ingredients! Gluten free shortbread which is healthy, oil free, crispy and buttery.
    Prep Time5 mins
    Cook Time12 mins
    Total Time17 mins
    Cuisine: American, Vegan
    Servings: 24 small cookies
    Author: Anthea

    Ingredients

    Cookies

    • 2 cups (200g) almond flour / blanched almond meal
    • ¼ cup (85g) maple syrup
    • 3 tablespoons (50g) coconut butter, melted and slightly cooled OR coconut oil (note 1)

    To decorate (optional)

    • 1 cup roughly chopped vegan chocolate or chocolate chips, 170g
    • Chopped pistachios and freeze dried raspberries

    Instructions

    • Note: for this recipe, I'd strongly recommend using grams instead of cups/tablespoons. Even 1 tablespoon (15-20g) of extra coconut butter or maple syrup will change the texture of the cookies!
    • Preheat oven to 180°C (350°F) and line a baking tray with baking paper.
    • Add all the ingredients to a bowl and mix until combined. The mixture is more crumbly than normal cookie dough but you should be able to pinch the mixture between 2 fingers without it crumbling. Form the cookie dough into a rough ball. (See Note 2)
    • On a clean surface or between 2 sheets of baking paper, roll out the cookie dough so it's about 8-10mm thick. Use a 5 cm (2 inch) cookie cutter to cut cookies out of the dough. Carefully place each cookie on your lined baking tray with a little space in between each cookie. (See Note 3 for the slice and bake method)
    • Collect the excess dough, roll it out and repeat until you have no more dough.
    • Bake the cookies for 12 minutes or until their surface is slightly golden. Allow the cookies to completely cool on the baking tray.
    • Store the cookies in an airtight container at room temperature for 5 days, in the fridge for 2 weeks or up to 2 months in the freezer.

    To decorate (optional):

    • Melt the chocolate in a double boiler and melt over medium heat then remove.
    • Half dip each cookie in the melted chocolate and arrange on a lined baking tray. Sprinkle the pistachios and raspberries on the chocolate while it's melted. Allow the chocolate to set at room temperature for 20 minutes then serve or store away the cookies until needed.

    Notes

    1. If you use coconut oil, make sure it's softened (half way between fully liquid and fully solid). Use refined coconut oil for if you don't like the taste of coconut!
    2. If you're in a hot climate, your cookie dough may be softer than needed. If so, chill the dough in the fridge for 15 minutes or until it's firm enough to handle.
    3. Alternatively, shape your dough into a tight log which is about 5 cm (2 inches) in diameter. If the dough is firm enough to slice, use a sharp knife to cut the log into 8-10mm thick pieces. If the dough is very soft, place it in an airtight container and chill it in the fridge for 1 hour or until it's firm enough to slice.

    Nutrition

    Serving: 1 plain cookie | Calories: 73kcal | Carbohydrates: 5g | Fat: 6g | Potassium: 64mg | Sugar: 3g | Calcium: 23mg
    Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!

    This post was originally published in June 2016 and updated in July 2021 to simplify the recipe.

    This post may contain affiliate links. As an Amazon Associate, I may earn a small commission from qualifying purchases at no additional cost to you.

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      Recipe Rating




    1. Lika says

      December 28, 2021 at 7:10 pm

      5 stars
      the easiest yet the most delicious cookies I've tried! my dough turned out to be quite sticky and I made very small circles - made the dipping as shown on pics as well and all my friends loved the vibe of fancy cookies I got them hehe:)
      They very quite crispy first two days and then got chewier. I liked them at first a bit more, but my friends love them chewier - great to have a variety of textures here
      I think next time I might be more careful with coconut oil, but all in all loved this recipe!!

      Reply
      • Anthea says

        January 14, 2022 at 8:09 pm

        Love how these cookies at different stages suited you and your friends! And haha, isn't it funny how a simple chocolate coating makes something look SO much better?! Thanks so much for your feedback!! Much appreciated x

        Reply
    2. Daniella says

      December 28, 2021 at 1:03 pm

      5 stars
      These are my new favorite cookies. I use coconut oil, fill them with jam, and let it sit in the fridge for a bit so the jam stiffens. Delicious, thank you.

      Reply
      • Anthea says

        January 14, 2022 at 8:10 pm

        That sounds incredible! I want to try that combination too. Thank you so much!

        Reply
    3. Deirdre says

      December 20, 2021 at 9:51 am

      I'm interested in adding cocoa. Any recommendations on how much to use? Will more liquid be needed?

      Reply
      • Anthea says

        December 20, 2021 at 10:55 am

        Ooh that would be delicious! I'd say replace around 25g of the almond flour with the cocoa and if the mixture is a little dry, add a dash of plant-based milk. Let me know how you go!

        Reply
    4. Vai says

      October 17, 2021 at 7:32 pm

      5 stars
      Another great success! I used coconut oil and raw honey. Simply added a dash of warm water to thin the honey to maple syrup kind of density. Also, baked in an air fryer for ~7min. Came out wonderfully delicious. I might make a log and keep it in the fridge for treats throughout the week.

      Reply
      • Anthea says

        October 25, 2021 at 11:47 am

        So glad that coconut oil and honey worked out for you and I looove that you made it in an air fryer - they heat up in no time! And such a great idea to make it for the week ahead - I did that the first time around and it was the *best* snack ever xx

        Reply
    5. Gigi says

      September 11, 2021 at 10:29 pm

      Hi Anthea, these look so good. Do you think cacao butter will work here? Thanks!

      Reply
      • Anthea says

        September 12, 2021 at 9:01 am

        I haven't tried but cacao butter works in the same way as coconut oil so I imagine it'd work :). I'd fully melt the cacao butter and let it come to room temperature before mixing it all in. Let me know how you go if you try it!

        Reply
    6. Flori says

      September 11, 2021 at 4:10 pm

      5 stars
      Very easy to make and delicious dessert ❤️

      Reply
      • Anthea says

        September 23, 2021 at 8:13 pm

        Yay that's great! Thanks Flori!

        Reply
    7. Ananya says

      August 05, 2021 at 8:23 pm

      5 stars
      These are amazing, the perfect texture! So quick and easy to make too. Love them!!

      Reply
      • Anthea says

        September 23, 2021 at 8:13 pm

        Aw, yay! Thanks so much for leaving your feedback!

        Reply
    8. Linda says

      July 15, 2021 at 12:44 am

      5 stars
      Enjoyed this recipe! I used different toppings- cocoa nibs and toasted coconut chips. The chocolate used was sugar free with a lite dip using 15g. I was impressed with the taste and how they looked.

      Reply
      • Anthea says

        September 23, 2021 at 8:13 pm

        So happy that you enjoyed this recipe and love the sound of the toppings you used! Thanks so much for your comment x

        Reply
    9. Taya says

      July 14, 2021 at 6:19 am

      Hi! This is the recipe I was looking for for so long! Thank you!!!😍
      I've tried to make these cookies and they were delicious!!! But they turned out chewy, not crunchy... How could I mess up? The recipe is so clear and easy!🤦‍♀️
      What do you think is it possible that they didn't get harder because it's really hot outside and in the kitchen as well? Or there's another problem?🤔
      Thank you!😊

      Reply
      • Anthea says

        July 14, 2021 at 9:58 am

        Glad you enjoyed the flavour of the cookies!

        And oh no with the chewy factor! Can I ask what sweetener you used and if you used cups/grams? I know when I use rice malt syrup (or a thick liquid sweetener), the cookies turn chewy. It's definitely possible the humidity affected the cookies! I found that the more dry the cookie dough, the crisper the cookies :).

        Reply
    10. charlene kinne says

      July 10, 2021 at 2:21 am

      Can I use vegan butter instead of the coconut butter?

      Reply
      • Anthea says

        July 10, 2021 at 6:56 am

        I haven't tried it but it should work. Let me know how you go!

        Reply
    11. Sheryl Bach says

      July 07, 2021 at 10:35 pm

      5 stars
      I saw this recipe and I had to make them!!! The vegan almond shortbread cookies. I mean 3 ingredients??? The best thing the directions were easy and most importantly they are DELICIOUS!!! A must to try. You will not regret it.

      Reply
      • Anthea says

        September 23, 2021 at 8:11 pm

        Aw thanks so much Sheryl! I'm so glad you loved this recipe (and it's a good reminder for me to make it again soon) x

        Reply
    12. Nicole says

      November 07, 2018 at 9:58 pm

      Hi Anthea!
      I’m super allergic to cashews so I’m just wondering, would almonds work as a sub here?
      Thanks!

      Reply
      • Anthea says

        November 13, 2018 at 6:44 pm

        Hi Nicole! Yes absolutely! If you want the cookies to stay a lighter colour, just use blanched almonds 🙂

        Reply
    13. Vikki says

      July 02, 2017 at 8:50 pm

      4 stars
      i love browsing through your recipes and life blogs - the mental health stigma needs to crushed so its uplifting to see such positivity despite what sometimes lies beneath. I baked your cookies today, my partner was really looking forward to them after seeing the photos and hearing about the ingredients. It's amazing such genuinely healthy food can taste so divine. The cookies really are crunchy on the outside, just as described! Our kids loved them and ill defintely be adding them to the repertoire. P.s i will be attempting the pumpkin, chai almost raw cheesecake next!

      Reply
      • Anthea says

        October 12, 2017 at 11:21 am

        Hi Vikki! Oh it's so nice to hear that you enjoy browsing through my blog! And I'm particularly glad that you're a mental health advocate as well :). You are right - healthy food can be delicious, just depending on how you use the ingredients! I'm craving them right now thinking about it. I hope you enjoy the pumpkin and chai cheesecake as well! xo

        Reply
    14. Anthea says

      July 03, 2016 at 2:45 pm

      Hi Liza! Thank you so much! I'm sure you could use coconut flour instead of desiccated coconut. However, since coconut flour soaks a lot more liquid than desiccated coconut, I'd use only 1/3 coconut flour and add some water/milk to the mixture! I hope this helps xo

      Reply
      • Liza says

        July 03, 2016 at 11:18 pm

        thank you so much Athea! I will give it try in a day or two- having some remodeling done and my kitchen is upside- down 🙁 but these cookies are calling out to me! 🙂

        Reply
        • Anthea says

          July 05, 2016 at 7:21 am

          My pleasure! I hope your kitchen remodeling is going well! These things can be hectic in the short term but so much better in the long term xo

        • Liza says

          July 10, 2016 at 2:30 pm

          Thank you , I will report in a few day 🙂

    15. Janine says

      June 23, 2016 at 7:27 pm

      Too pretty! I discovered Rice malt syrup as well and love to use it as a healthy Option for the other sweetener. I really prefer baked treats. Sometimes I make raw ones but I prefer baked one. Wonderful post :o) xoxo Janine

      Reply
      • Anthea says

        June 26, 2016 at 10:52 pm

        Thanks for stopping by, lovely! I love rice malt syrup too. It's subtle and perfect in treats. I know what you mean by preferring baked treats. There's something so comforting about food that's been heated, cookies that are crunchy and cake that is fluffy! I hope you are having a lovely weekend xoxo

        Reply

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    Hi, I'm Anthea and welcome to Rainbow Nourishments! Here I share wholesome vegan recipes with a twist. Enjoy!

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