Almond Flour Shortbread Cookies (3 ingredients)
These almond flour shortbread cookies are delightfully crispy and easy to make! They’re made with 3 healthier ingredients and taste rich and ‘buttery’ just like traditional shortbread cookies, but have a slightly nutty flavor profile. This recipe is vegan, gluten-free, paleo, keto and can be made oil-free.
Simple ingredients you’ll need
The full list of ingredient quantities and instructions are in the recipe card at the bottom of this post.
Notes about the ingredients
Almond flour (US) or blanched almond meal (Australia/UK) as the base of your cookies. It is high in natural fat which the shortbread taste rich and ‘buttery’.
Pure maple syrup binds the ingredients and sweetens this healthier shortbread! It also 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. You can buy coconut butter from health food shops, South Asian shops or online. These cookies have a subtle coconut flavor, but if you want no coconut flavor, use one of the alternatives.
Alternatively, check out the ‘Ingredient Substitutions’ section later in this post. Even though these cookies are vegan and gluten-free, you don’t need any wheat flour, egg replacers, or even baking soda!
Preparing the cookie dough
One of the best parts of this recipe is how easy it is to make – simply add all the ingredients to a bowl and mix! You don’t even need an electric mixer!
Your final cookie dough should be a little crumblier than regular cookie dough. But, if you pinch some cookie dough between two fingers, it should ‘stick’ together. For this recipe, a crumblier dough results in crunchier cookies, whereas a stickier dough results in chewier cookies.
And yes, you can eat the dough straight from the bowl! Or check out my chickpea cookie dough recipe.
Shaping the shortbread cookies
To assemble the cookies, roll your dough on a piece of parchment paper or a silicone mat. If your dough is sticking to your work surface or rolling pin, sprinkle a little water or almond flour. Use a cookie cutter to cut circles out of your dough, and repeat with the remaining dough!
If you don’t have cookie cutters, you can slice and bake your cookies. Shape your dough into a tight log, and use a sharp knife to slice the log into cookies. If your dough is too soft, chill the dough for around 1 hour or until its firmer.
Alternatively, you can roll the dough into balls and flatten them with your hands!
Tips for baking
These almond flour shortbread cookies don’t spread much in the oven, which means you can bake more cookies on your baking sheet at once!
The cookies are usually ready at the 12-minute mark, but this will depend on how hot your oven runs. If you bake them for less time, they’ll have crispy edges and a slightly soft and chewy center. If you bake them for longer, they’ll be crispier throughout.
Please keep an eye on your cookies while they’re baking. The almond flour causes these cookies to brown quicker than regular cookies!
Customizing the shortbread
These almond flour shortbread cookies are a delicious everyday snack. But they’re also perfect for special occasions and the holiday season! Here are some ways you can elevate them:
- Add a pinch of salt, vanilla extract, almond extract or even lemon zest for depth of flavor
- Dip half of each shortbread in dark chocolate or white chocolate
- 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 are also a healthier alternative to sugar cookies! Make a frosting out of coconut butter (like Natalie’s recipe here) and decorate the cookies as desired.
Ingredient substitutions
Another nut-based flour may work, but I haven’t tested it.
I don’t recommend using coconut flour or all-purpose flour as they result in very dry cookies, even with modifications. Almond flour contains a lot of natural fat that can’t easily be replicated without drastically changing the recipe.
I’ve only tried these cookies with rice malt syrup and don’t recommend it as it makes the cookies VERY chewy!
Any granulated sugar will not work as these cookies need the stickiness of a liquid sweetener as a binder.
Many readers have successfully made these cookies with melted coconut oil (unrefined or refined), melted vegan butter and melted cacao butter. Please ensure your oil or butter has cooled down otherwise your cookie dough will be too soft. Your cookie dough will be more oily but your cookies will still bake wonderfully.
More vegan almond flour recipes
Or browse all of my vegan cookie recipes!
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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: For the best results, I recommend using an electric scale to weigh the ingredients for these cookies. Even 1 tablespoon (15-20g) of extra ingredients 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 almond shortbread cookies:
- Add all the ingredients to a bowl and mix until combined. The mixture will be more crumbly than regular cookie dough, but the mixture should 'stick' together if you pinch some between two fingers.
- Press the cookie dough together so it forms a rough ball. (note 2)
- On a sheet of parchment paper or clean work surface, roll out the cookie dough so it's around 8mm (just over 1/4-inch) thick. Use a 5cm (2-inch) cookie cutter to cut circles out of the dough. Collect the remaining dough and repeat. (note 3 for alternative methods)
- Arrange the cookies on your prepared baking sheet with a little space between them. The cookies don't spread much in the oven.
- Bake the cookies for 12-15 minutes or until the cookies are slightly golden brown. Less time for chewy and crispy cookies and more time for 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 place 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. Enjoy or store as above!
Notes
- Alternatively, you may use melted vegan butter, cacao butter or coconut oil (use refined for no coconut flavor)!
- If your home is warm, your cookie dough may be a little soft. If so, place 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 5cm (2-inch) thick. If the dough is firm enough to slice, use a sharp knife to cut the log into 8mm (just over 1/4-inch) thick pieces. If the dough is very soft, chill it in the fridge for 1 hour or until it’s firmer.
This post was originally published in June 2016 and updated in July 2021 to simplify the recipe.
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These are so simple and delicious. They have the taste and texture as close to shortbread as I have known – without the gluten, dairy and refined sugar. I made mine with cacao butter as it’s all I had in, and it worked perfectly. I also kept the almond theme going by topping with flaked almonds. Delicious! Fine similar healthy recipes at @nutritionalbakes.
Aw I’m so happy you loved these cookies and love the addition of flaked almonds :). Thanks so much Hannah x
Hi Anthea, I can’t tolerate coconut fat at all, is there something I could sub it with? Would cocoa butter work or almond butter, tahini or olive oil? Tia!
Hi Jess, I haven’t personally tested it with other substitutes but a reader said that it worked with cocoa butter! I’m not sure if the others would work. I hope that helps!
These Almond flour shortbread cookies are amazing, they tasted delicious and the texture was crunchy too.I didn’t have coconut butter so i added coconut oil and sugar free Maple syrup, I also dipped mine in 100% dark chocolate and decorated them with chopped nuts; dried raspberries and a little sea salt to give that sweet and savoury taste to them. Be sure to make them yourself you won’t regret it, and a word of warning it’s so hard not to eat them all in one sitting 😂
Delicious cookies. I made them and I loved them. Thanks for the recipe.
Thanks for a great recipe! I knew it would be successful so I prepared a double amount in advance. Came out great!
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!!
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
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.
That sounds incredible! I want to try that combination too. Thank you so much!
I’m interested in adding cocoa. Any recommendations on how much to use? Will more liquid be needed?
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!
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.
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
Hi Anthea, these look so good. Do you think cacao butter will work here? Thanks!
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!
Very easy to make and delicious dessert ❤️
Yay that’s great! Thanks Flori!
These are amazing, the perfect texture! So quick and easy to make too. Love them!!
Aw, yay! Thanks so much for leaving your feedback!
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.
So happy that you enjoyed this recipe and love the sound of the toppings you used! Thanks so much for your comment x
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!😊
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 :).
Can I use vegan butter instead of the coconut butter?
I haven’t tried it but it should work. Let me know how you go!
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.
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
Hi Anthea!
I’m super allergic to cashews so I’m just wondering, would almonds work as a sub here?
Thanks!
Hi Nicole! Yes absolutely! If you want the cookies to stay a lighter colour, just use blanched almonds 🙂
I love browsing through your recipes. 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 I’ll defintely be adding them to the repertoire. P.s i will be attempting the pumpkin, chai almost raw cheesecake next!
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