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
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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.
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.
Hi can I use regular butter for this cookie does it have to be coconut?
Hi, I’ve never tested these cookies with dairy butter but many readers have used dairy-free butter (not coconut butter) without any issues. There’s more info about this in the blog post.
Hi! Can i use regular flour instead of almond flour? Thanks 🥰
Hi Moone, unfortunately regular flour won’t work for these cookies. Almond flour contains a lot of natural fat that regular flour doesn’t have ❤️
Apologies, ignore my previous question as I missed that you mention how to store. It says can store up to 2 months in the freezer. How long do I need to let them sit out freezer before it can be consumed and how long can they be stored after freezing?
Hi Nita, if you freeze the cookies and want to enjoy them on the same day of thawing, let them sit on a paper towel at room temperature for 1-2 hours. The time will depend on your freezer’s temperature and how many cookies you’re thawing. Please avoid thawing them in the container you froze them in because there will be condensation and they will get soggy. If you want to keep the cookies for longer, thaw them in the fridge and they’ll keep for 1-2 weeks in the fridge.
Can I use olive oil ?
It won’t work unfortunately. Olive oil doesn’t harden at room temperature whereas the other options do.
Hi Anthea, I made them with agave syrup and added also vanilla extract. They are so delicious. Thanks a lot
Hi Ethel, I’m thrilled that you loved these!! Thanks so much for your review 🙂
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
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.
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
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
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..
I’m so happy that you loved the flavor and texture of these cookies, and found them easy to make!! Thanks for your feedback!
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.
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!
Hello dear
I’m not vegan but I love healthy recipes, would it work with normal butter?
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!
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 😋
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!
Can I add cocoa powder to make them chocolate cookies?
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.
Delicious cookies. Perfect for school lunch box. Healthy and so gooood.
Hi Anna, that’s lovely feedback!! Thank you so much!
Great recipe with clean ingredients !
So glad that you enjoyed these!
Great recipe and super easy to do with kids! My little guy had a blast making the cookies and decorating them.
Hi Vanja, aw that’s so sweet about your son!! Thanks so much for the lovely review 🙂
Hi, what about honey? Maybe instead of syrup
Hi! It might work but I’m not 100% sure as I don’t eat honey.
Hi
Is there an alternative for maple syrup?
For sugar free people 🙂
Hi, the cookies should work with a liquid sugar-free sweetener.
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
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.