Easy almond flour shortbread cookies that are delightfully crispy and made with only 3 ingredients! They are healthy, vegan, gluten-free, paleo, keto and can be made oil-free.
Why you'll love these cookies
DIFFICULTY: 3 ingredients, 1 bowl, no-fuss. You don't need an electric mixer!
TEXTURE: Bake them for longer to make crunchy healthier shortbread cookies. Or bake them for shorter to get soft and chewy cookies.
TASTE: Rich and 'buttery' with a hint of coconut. They don't taste 'healthy' at all! Alternatively, check out my more classic vegan almond cookies.
3 ingredients you'll need
The full list of ingredient quantities and instructions are in the gray recipe card at the bottom of this post.
Notes about the ingredients:
Almond flour (US) or blanched almond meal (Australia/UK) is your main gluten-free and grain-free flour. Its high natural fat content makes the shortbread taste rich and 'buttery'.
Pure maple syrup. This sweetens the shortbread and binds together the ingredients. It gives the cookies a beautiful golden hue!
Coconut butter (coconut manna), coconut oil, cacao butter or dairy-free butter. Coconut oil is pure fat whereas coconut butter is made from ground-up dried coconut and can be found in health food shops or South Asian shops. The coconut flavor is very mild in this shortbread but if you don't want any coconut flavor, use one of the alternatives.
That's it! Healthier shortbread cookies with NO wheat flour, baking soda or egg replacers!
How to make almond flour shortbread cookies
Simply add all ingredients to a large mixing bowl and stir until combined. Since this recipe is gluten-free, you don't have to worry about overmixing the dough!
This cookie dough is a little crumblier than regular cookie dough. In this cake, a crumblier dough leads to crunchier cookies! In contrast, a sticker dough creates chewier cookies.
And yes, you can eat the almond flour cookie dough straight from the bowl (or check out my chickpea cookie dough recipe).
How to shape the cookies
There are a few ways you can shape your vegan almond flour cookies!
- Roll out the dough into a rectangle and use a cookie cutter (my preference)
- Roll the dough into balls and flatten with your hands
- Shape the dough into a log then slice and bake
If you'd like to roll out your dough, first I recommend packing your dough into a tight rectangle or ball. Then roll out your dough on a piece of parchment paper or a silicone mat.
If your dough sticks to your rolling pin or cookie cutter, simply sprinkle some water OR almond flour on your equipment and continue.
To 'slice and bake' your cookies, make sure your shape your dough into a tight log. Then use a sharp knife to slice the log into cookies.
Tips for baking
The almond flour shortbread doesn't spread much in the oven, so you can bake more cookies at a time!
These cookies are usually ready at the 12-minute mark. If you bake them for less time, they'll have crispy edges and a slightly chewy and soft center. If you bake them for longer, they'll be crispier!
However, all ovens run differently so keep a close eye on your cookies while they are baking. These cookies are packed with almond flour and will brown quicker than regular cookies.
Customizing the shortbread
This healthier shortbread is perfect for everyday snacking. Or you can customize them for special occasions! You may:
- Add a pinch of salt, vanilla extract or even lemon zest for extra flavor.
- Dip half of each shortbread in chocolate for a healthier version of Danish butter shortbread.
- Cut the cookies into hearts and dip them in chocolate for some adorable Valentine's Day cookies!
- For a festive touch, add chopped pistachios and dried cranberries to the dough like my Pistachio and Cranberry Vegan Christmas Cookies. Enjoy them as is or make Linzer cookies out of them!
These cookies can be made raw vegan! Dehydrate the cookies at 45°C (115°F) for around 8 hours. They will have crisp edges and a soft coconut macaroon-like center.
These cookies also make a great base for healthier sugar cookies! Make a frosting out of coconut butter (like Natalie's recipe here) and decorate the cookies as desired.
Questions and Answers
A: Almond flour cannot be easily substituted with nut-free flour. Its natural fats give the shortbread cookies a crumbly and buttery texture. Instead, I'd recommend my classic Pistachio and Cranberry Vegan Cookies.
A: I've tried making these cookies using rice malt syrup and don't recommend it as it makes the cookies VERY chewy!
I haven't tried other liquid sweeteners for this recipe. Granulated sugar will not work as these cookies need the stickiness of a liquid sweetener to stay together.
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Almond Flour Shortbread Cookies (3 ingredients)
Ingredients
Almond Flour Shortbread Cookies
- 2 cups (200g) almond flour / blanched almond meal
- ¼ cup (85g) maple syrup
- 3 tablespoons (50g) coconut butter, or coconut oil, melted and cooled (note 1 for alternatives)
To Decorate (optional)
- 1 cup (170g) roughly chopped vegan chocolate or chocolate chips
- Chopped pistachios and freeze dried raspberries
Instructions
- Note: I recommend using weighing your ingredients for this recipe. Even 1 tablespoon (15-20g) of extra coconut butter or maple syrup will change the texture of the cookies!
- Preheat your oven to 180°C (350°F). Line 1-2 baking sheets with parchment paper.
Preparing the shortbread cookies:
- Add all the ingredients to a bowl and mix until combined. You should be able to pinch the mixture between two fingers without it crumbling. The mixture is generally more crumbly than regular cookie dough.
- Shape the cookie dough into a rough ball. (See Note 2)
- On a clean surface or on a sheet of parchment 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 12-15 minutes or until the cookies are slightly golden. A shorter baking time will give you chewy and crispy cookies. A longer baking time will give you consistently crispy cookies. Allow the cookies to completely cool on the baking sheet.
- 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 over medium heat then remove.
- Dip half of each cookie in the melted chocolate and arrange them on a lined baking sheet. While the chocolate is still wet, sprinkle the pistachios and raspberries on top. Allow the chocolate to set at room temperature for 20 minutes then enjoy or store until needed.
Notes
- Alternatively, you may use melted vegan butter, cacao butter or refined coconut oil for absolutely no coconut flavor!
- If your home is warm, your cookie dough may be a little soft. If so, cover the dough in an airtight container or plastic wrap and refrigerate it for 15 minutes or until it's firm enough to handle.
- Alternatively, shape your dough into a tight log that is about 5 cm (2 inches) thick. 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, chill it in the fridge for 1 hour or until it's firm enough.
Nutrition
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.
Ethel says
Hi Anthea, I made them with agave syrup and added also vanilla extract. They are so delicious. Thanks a lot
Anthea says
Hi Ethel, I'm thrilled that you loved these!! Thanks so much for your review 🙂
Liz says
I had incredibly high hopes for this recipe after all the great reviews, but it was a colossal fail. I used Bob's Red Mill super fine natural almond flour and I weighed everything which is what caused the problem. I used melted vegan butter but 50g was way to much! The dough was wet and greasy. I put it in the fridge for awhile but didn't really help. I cooked one cookie for 12 min and by the time it was done it was starting to get very dark on the bottom. I threw the rest on the pan and was going to flip them half way and fail number two. Several just completely fell apart. I normally am a decent baker but something went seriously wrong here
Anthea says
Hi Liz, I'm sorry that these cookies didn't work out for you in the same way as others. The cookies with vegan butter are naturally more greasy but it can be even greasier if you overmix the dough, as the natural oils from the almond flour will start to come out. By any chance, did you use a dark baking tray? They can make cookies burn on the bottom. Once, I baked these cookies in a hotter than usual oven, and it also caused them to brown quicker. Finally, I never ever recommend flipping cookies, especially when they're hot. All cookies are extremely delicate when they're still hot and they will crumble if you move them. I hope that helps.
Chadi Saleh says
Hi Anthea! How are you? Today I tried your Almond Flour Shortbread Cookies. I tried them with Honey (because I dont have maple syrup) and coconut oil. They turned out really good. I need to add more honey for sweetness and a bit of vanilla. Thank you for sharing.
Have a nice day
Anthea says
Hi Chadi, aw it's great that these cookies worked with your substitutions! Thanks so much for taking the time to leave a comment here! x
Amerikan.Thattukada says
Made these...were absolutely delicious !! very easy to make ..subtle sweet and crunch is perfect to snack on. I used butter since I did not have any vegan substitutes around..
Anthea says
I'm so happy that you loved the flavor and texture of these cookies, and found them easy to make!! Thanks for your feedback!
Ivette Yuliana says
Effortless and delicious
I recently tried out a this recipe that completely exceeded my expectations – it's the epitome of easy preparation and perfection! The simplicity of the process made baking a breeze, and the end result was nothing short of delightful.
What struck me first was the accessibility of the ingredients – no complicated list or hard-to-find items. The step-by-step instructions were clear and concise, making the whole baking experience enjoyable, even for someone like me who isn't a seasoned baker.
The cookies themselves turned out perfect – a harmonious blend of chewy and crispy, with just the right level of sweetness. The balance of flavors was impeccable, showcasing the quality of the recipe. They were so good that they vanished within minutes, leaving everyone craving for more.
In conclusion, this recipe has earned a permanent spot in my go-to collection. Its simplicity, coupled with the outstanding outcome, makes it a must-try for anyone looking to create a batch of cookies that are both easy to prepare and undeniably perfect.
Anthea says
Hi Ivette, thank you SO much for your glowing review!! I'm so happy that you enjoyed these cookies, and that the process/instructions were approachable and clear to you! I adore the way that you described the cookies and it inspires me to make these cookies again. I'm thrilled that the recipe will be a keeper for you too. Thank you so much for your wonderful feedback - I'm so appreciative of the time and effort you put into your review!
Reman says
Hello dear
I’m not vegan but I love healthy recipes, would it work with normal butter?
Anthea says
Hi! I only use vegan ingredients so I haven't personally tested it and can't vouch for results. However, some other readers have said that regular butter has worked for them. Hope that helps!
Frances Campbell says
Honestly, the best recipe ever!!
It's so easy that I didn't expect the results to be so good....but they really are.
Have made for the 3rd time and I can honestly say these have already become a family favourite.
Thank you Anthea for such a brilliant recipe. I am excited to try more recipes of yours 😋
Anthea says
Hi Frances, thank you so much for the wonderful review!! I'm thrilled that you've made this recipe a few times - they're one of my favourite cookies as well! I hope you enjoy anything else that you get to make from my site. Thanks again!
Tanya says
Can I add cocoa powder to make them chocolate cookies?
Anthea says
Hi Tanya, cocoa powder is a bit drying but you can try to replace some of the almond flour with it. You'll need to experiment with quantities.
Anna says
Delicious cookies. Perfect for school lunch box. Healthy and so gooood.
Anthea says
Hi Anna, that's lovely feedback!! Thank you so much!
Sai says
Great recipe with clean ingredients !
Anthea says
So glad that you enjoyed these!
Vanja says
Great recipe and super easy to do with kids! My little guy had a blast making the cookies and decorating them.
Anthea says
Hi Vanja, aw that's so sweet about your son!! Thanks so much for the lovely review 🙂
Justina Olberkienė says
Hi, what about honey? Meybe instead of syrup
Anthea says
Hi! Technically it should work but I haven't tested it (as I only use vegan ingredients).
Nargis says
Can you make this with regular butter?
Anthea says
Technically, you should be able to. I haven't tested it as I use only vegan ingredients but other readers have said that it works.
Sravani M says
Hi,
What is an alternative for coconut butter?
Thanks
Anthea says
Hi! I listed some alternatives in the post above right underneath the ingredients image.
V says
Hi
Is there an alternative for maple syrup?
For sugar free people 🙂
Anthea says
Hi, the cookies should work with a liquid sugar-free sweetener.
Lana says
I have a cookie pump that I am thinking of using to make these cookies. Do you think that the batter would work in using the pump?
Thanks
Anthea says
Hi Lana, good question! I think cookie pump patterns will mostly 'stick' but they won't be as clear as regular shortbread. I hope that helps.