These almond flour shortbread cookies are simple, wholesome, and incredibly satisfying. Made with just a few pantry staples, they deliver a tender, melt-in-your-mouth texture with lightly crisp edges. Perfect for a quick snack, dessert, or even a simple breakfast treat, these cookies come together fast and require no special equipment.
Why You’ll Love This Recipe
These cookies are ideal when you want something homemade without spending hours in the kitchen. They are naturally gluten-free, vegan, and made without refined flour or butter. The dough is easy to handle, the baking time is short, and the result is a batch of cookies that feel comforting yet light. They are also versatile, allowing you to adjust sweetness or texture to your preference.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 ½ cups ultra-fine almond flour, packed
3 tablespoons maple syrup
3 tablespoons coconut oil, melted
Optional but recommended for flavor:
½ teaspoon vanilla extract
½ teaspoon almond extract
¼ teaspoon fine sea salt
Directions
Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper.
In a medium mixing bowl, add the almond flour, maple syrup, and melted coconut oil. If using the optional vanilla extract, almond extract, and salt, add them at this stage as well.
Stir the mixture with a spatula until a thick dough forms. Use your hands to gently squeeze and bring the dough together into a smooth ball. If the dough feels too wet, add a small amount of almond flour until it holds its shape.
Using a measuring tablespoon, scoop portions of dough and roll them into balls. Place them on the prepared baking sheet, leaving a little space between each one.
Flatten each dough ball with the back of a fork. For crispier cookies, press them thinner; for softer centers, keep them slightly thicker.
Bake for 10 to 12 minutes, or until the cookies are lightly golden around the edges and set on top.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes. Transfer them to a cooling rack and allow them to cool completely before serving.
Servings and timing
This recipe makes 12 cookies.
Preparation time: 10 minutes
Baking time: 10–12 minutes
Total time: about 22 minutes
Variations
You can customize these cookies easily. Replace maple syrup with the same amount of agave syrup for a slightly milder sweetness. For a firmer, crispier cookie, replace 1 tablespoon of maple syrup with 1 tablespoon of water. You can also mix in 1 teaspoon of orange zest for a fresh citrus note or add ¼ cup of dairy-free dark chocolate chips for a richer version.
Storage/Reheating
Store the cookies in an airtight container in the refrigerator for up to 5 days. They can also be kept at room temperature for 2 days if your kitchen is cool and dry. These cookies do not require reheating, but you can warm them briefly in a low oven for a freshly baked feel.
FAQs
Can I use almond meal instead of almond flour?
Almond meal can be used, but the texture will be more rustic and slightly gritty compared to ultra-fine almond flour.
Are these cookies crunchy or soft?
They are lightly crisp on the outside and softer in the center. Making them thinner will increase crispiness.
Can I freeze these cookies?
Yes, once fully cooled, you can freeze them in an airtight container for up to one month.
Do these cookies spread while baking?
No, the dough holds its shape, so flattening before baking is necessary.
Can I reduce the sweetness?
You can slightly reduce the maple syrup, but reducing it too much may affect the texture.
Is coconut oil necessary?
Coconut oil works best for structure and texture. Other oils may make the cookies too soft.
Are these cookies suitable for kids?
Yes, they are made with simple, wholesome ingredients and are kid-friendly.
Can I add spices to the dough?
Yes, a pinch of cinnamon or cardamom pairs well with the almond flavor.
How do I know when the cookies are done?
They should be lightly golden on the edges and set on top but not overly dark.
Do these cookies firm up after baking?
Yes, they continue to firm up as they cool, especially after resting for a few hours.
Conclusion
These almond flour shortbread cookies prove that simple ingredients can create truly satisfying results. With minimal prep, quick baking time, and a naturally gluten-free and vegan profile, they are perfect for everyday baking. Whether enjoyed plain or customized with your favorite add-ins, they are a reliable recipe you’ll come back to again and again.
These almond flour shortbread cookies are tender, buttery, and naturally gluten-free. Made with just three core ingredients—almond flour, maple syrup, and coconut oil—they’re quick to prepare, vegan-friendly, and perfect for a wholesome treat any time of day.
Ingredients
1 ½ cups ultra-fine almond flour, packed
3 tablespoons maple syrup
3 tablespoons coconut oil, melted
½ teaspoon vanilla extract (optional)
½ teaspoon almond extract (optional)
¼ teaspoon fine sea salt (optional)
Instructions
Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
In a mixing bowl, combine almond flour, maple syrup, and melted coconut oil. Add vanilla extract, almond extract, and salt if using.
Stir until a thick dough forms. Use your hands to bring it together into a smooth ball. If dough is too wet, add a bit more almond flour.
Roll tablespoon-sized scoops of dough into balls and place on the prepared baking sheet.
Flatten each ball gently with the back of a fork. Adjust thickness for desired texture (thinner for crispier cookies).
Bake for 10–12 minutes, until lightly golden at the edges and set on top.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For more crispiness, flatten the cookies thinner before baking.
Use agave syrup instead of maple syrup for a different flavor.
Add orange zest or chocolate chips for variation.
Cookies will firm up more as they cool.
These cookies don’t spread, so shape and flatten them as desired before baking.
