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4.94 from 49 votes

Almond Flour Shortbread Cookies (3 ingredients)

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.
Prep Time5 minutes
Cook Time12 minutes
Total Time17 minutes
Cuisine: American, Vegan
Servings: 24 small cookies
Author: Anthea

Ingredients

Almond Flour Shortbread Cookies

To Decorate (optional)

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

  1. Alternatively, you may use melted vegan butter, cacao butter or refined coconut oil for absolutely no coconut flavor! 
  2. 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.
  3. 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

Serving: 1 plain cookie | Calories: 119kcal | Carbohydrates: 9g | Protein: 2g | Fat: 9g | Sodium: 1mg | Potassium: 8mg | Fiber: 2g | Sugar: 6g | Vitamin C: 0.03mg | Calcium: 22mg | Iron: 0.4mg
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