Description
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.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 4g
- Sodium: 40mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
