I adore this almond flour shortbread cookie recipe because it brings a classic, buttery treat with a modern twist. The combination of almond flour, softened butter, and powdered sugar creates a perfect balance of flavor and texture. It satisfies my sweet cravings while keeping things light and guilt-free.

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I’ve always loved reworking classic recipes into healthier versions, and these Almond Flour Shortbread Cookies are no exception. I started with 2 cups almond flour, which many call a great gluten free alternative that adds a subtle nutty flavor and extra protein.

The recipe calls for a mixture of 1/2 cup unsalted butter, softened, and 1/2 cup powdered sugar to create that traditional shortbread texture, all balanced by 1/2 tsp salt and 1 tsp vanilla extract for a slight kick. By using these ingredients, the cookies are both grain-free and packed with nutritional benefits, including a bit more healthy fats from the almonds and a lower glycemic index than traditional sugar-heavy treats.

These cookies are perfect for a holiday dessert Christmas treat, and they not only taste great but also fit into the category of gluten free cookies made with almond flour. I think they offer a rustic, festive twist for anyone looking to enjoy a healthy almond cookie recipe.

Why I Like this Recipe

I love these Almond Flour Shortbread Cookies for a bunch of reasons. First, they’re super simple to make and don’t require a lot of fuss. Second, I like that they’re grain-free so I feel like I’m eating something a bit healthier even though theyre still a treat. Third, the buttery and lightly sweet flavor grabs me every time and makes me crave more. Lastly, I enjoy how fun it is to shape the cookies any way I want—rounds, squares, or even silly shapes, it’s all up to me.

This recipe is my favorite holiday cookie treat, cuz it puts a twist on the classic cookie by swapping out regular flour for almond flour. It gives the cookies a rich, buttery taste with just the right hint of sweetness that makes ’em perfect for Christmas. The directions are pretty easy and kinda forgiving, wich means even if I mess up a lil bit sometimes, they still turn out yummy. Plus, it feels cool that I can experiment with the dough, like chilling it if it’s too sticky or using different cutters for fun shapes. Overall, I think these cookies are not only delish but also a fun project to enjoy on a chilly day.

Ingredients

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Almond Flour: Offers healthy fats and fiber with a bit of protein for energy
Unsalted Butter: Gives a rich, creamy texture while makin the cookies soft and yummy
Powdered Sugar: Sweetens everything up and makes these treats irresistibly tasty
Salt: Brings out the flavors by balancing the sweetness just right
Vanilla Extract: Adds a warm, inviting aroma and a natural sweet note too

Ingredient Quantities

2 cups almond flour

1/2 cup unsalted butter, softened

1/2 cup powdered sugar

1/2 tsp salt

1 tsp vanilla extract

How to Make this

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1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a large bowl, beat the softened butter with the powdered sugar until its light and fluffy.

3. Stir in the vanilla extract to your butter mixture.

4. Add the almond flour and salt into the bowl and mix everything together until you get a crumbly dough.

5. If the dough seems too soft and sticky, chill it in the fridge for about 30 minutes to make it easier to work with.

6. Roll the dough out on a surface lightly dusted with almond flour or simply press it into a baking pan if you prefer thick cookies.

7. Use a knife or cookie cutter to shape your cookies. You can make rounds or squares whichever you like best.

8. Place the cookies evenly on your lined baking sheet, leaving a little space between each one.

9. Bake in the preheated oven for about 10-12 minutes until the edges start to turn a light golden brown.

10. Let the cookies cool a few minutes on the tray before moving them to a wire rack and enjoy your treat warm or at room temp.

Equipment Needed

1. Oven – to bake your cookies at 350°F
2. Baking sheet – for placing your cookies
3. Parchment paper – to line your baking sheet
4. Large bowl – to mix and beat all your ingredients
5. Electric mixer or hand whisk – to cream the butter and powdered sugar
6. Measuring cups and spoons – for properly measuring almond flour, butter, sugar, salt, and vanilla extract
7. Rolling pin – for rolling out the dough (you can also press it into a pan)
8. Knife or cookie cutter – to shape your cookies
9. Wire rack – for cooling the cookies after baking

FAQ

Q: Can I store these cookies for later?

A: Yeah, you can. Just store them in an airtight container at room temp for about a week.

Q: Can I use a different flour than almond flour?

A: You could try, but the texture and nutty flavor comes from almond flour so other flours might change it up a lot.

Q: How do I know if the butter is softened enough?

A: The butter should be at room temperature and kinda soft to the touch. It should mix well without melting.

Q: What if my dough seems too crumbly?

A: Its pretty common with almond flour dough. If it feels too loose, you can add a bit more butter or a splash of milk to help it come together.

Q: Can I experiment with different flavors like lemon or extra almond extract?

A: Sure thing. Just be careful not to overdo it cause too many flavors can mess with the shortbread taste.

Almond Flour Shortbread Cookies (grain Recipe Substitutions and Variations

Almond Flour: If you cant find almond flour, try using hazelnut flour or sunflower seed flour. Just keep in mind that the flavor might change a bit.
Unsalted Butter: You can use coconut oil or vegan butter as a substitute. They work pretty well in this recipe even if the texture is a little different.
Powdered Sugar: If you’re out of powdered sugar, grind granulated sugar in a blender until it becomes a fine powder. Its not 100% the same but it does the trick.
Salt: If you’re low on salt, you can replace it with a pinch of sea salt or if you prefer, you can skip it if you’re on a salt-free diet.
Vanilla Extract: You can swap this with almond extract but only use a little bit less since its a stronger flavor, so adjust accordingly.

Pro Tips

1. If your dough feels too sticky or soft, toss it in the fridge for about 30 minutes to firm it up. This makes it way easier to roll or press out without all that mess.
2. Dust your work surface generously with almond flour before rolling out the dough. Trust me, this little hack stops it from sticking and helps you get smoother cookies every time.
3. Keep a close eye on your cookies when they’re baking. Ovens can be unpredictable so if the edges start turning brown too fast, pull them out a bit earlier to avoid overbaking.
4. For a fun twist, try mixing in a bit of lemon zest or some crushed toasted almonds into the dough. It adds an extra punch of flavor and a nice crunch that sets your cookies apart.