Almond Flour Shortbread Cookies

Healthy Almond Flour Shortbread Cookies that are made with almond flour, sugar-free chocolate, butter and natural sweetener. It’s so delicious that you won’t believe these cookies are actually healthier than the traditional shortbread cookie recipes. 

close up of almond Flour Shortbread Cookie on a rack

Shortbread cookies are one of my favorite kinds of cookies to bake for Christmas. I love them especially because of the texture and how crunchy they are. Mm.. So good! The holiday season always gets me in the baking mood and so far I’ve made my Chocolate Almond Butter Cookies, Coconut Flour Chocolate Chip Cookies, and I’ll be working through these 12 Healthy Gluten-free Cookies Recipes (Web Story) this week!

Although traditional shortbread cookie is amazing, today I’m sharing with you my healthy version that I think you’ll be amazed by the flavour and the texture too. To be really honest with you, I think these Almond Flour Shortbread Cookies are as good or if not better than the shortbread cookie made with white flour.

Almond Flour Shortbread Cookies

Ingredients to Make These Almond Flour Shortbread Cookies

To make this Almond Flour Shortbread Cookies recipe, you’ll need only 6 ingredients and here they are:

  • Almond flour — Almond flour adds a mild sweetness to the cookies. If you want your almond flour to last longer, store it in your fridge.
  • Grass-fed Softened Butter — Make sure to plan ahead and bring the butter to room temperature so you can easily mix the ingredients together. I use grass-fed butter and recommend you use the unsalted version as you’re already adding salt into the cookie dough.
  • Natural Sweetener Use any one of your preferences.
  • Salt — You just need a pinch to balance out the flavours.
  • Vanilla Extract — I recommend you use real vanilla extract and not artificial extract.
  • Dark Chocolate Chips — Alternatively, you can use sugar-free chocolate chips.

Since this recipe is made with almond flour (which helps the cookies to be light and tender), you won’t need lots of butter to make them. In fact, you’ll use only 3 tablespoons of softened butter because almond flour already contains lots of healthy fats. Only 3 tablespoons of butter are more than enough to keep the dough crunchy, flaky, and delicious.

Also, this version of the traditional shortbread cookie tastes yummy even though it contains only 3 tablespoons of sweetener. You won’t need more than that to make these Almond Flour Shortbread Cookies.

Almond Flour Shortbread Cookies

Reasons why you should use almond flour to bake these cookies:

  • Almond flour is a great source of good plant-base protein.
  • It’s also loaded with healthy fats that are great for your brain.
  • This type of flour is also gluten-free, grain-free and low-carb.
  • It has a delicious nutty flavour!

These cookies are the best and I say that, not only because they are delicious, but because they’re healthier, they only require 6 simple ingredients and are baked in 20 minutes. So, after all these good reasons to make them, I hope you give them a try! Enjoy!

How to make almond flour shortbread cookies

Prepare the equipment

  • Preheat the oven to 350F. Line a baking sheet with parchment paper or a silicone mat. Set aside.

Make the cookie dough

  • In a large bowl add all the ingredients, but except the chocolate chips, and mix until the dough is smooth.
  • Add the chocolate chips and mix well.
  • Roll balls of dough with your hands. It’s about 1.5 tablespoons of dough per cookie. Place 2 inches apart on the baking sheets.
  • Press fork into the tops to create the criss-cross pattern. Probably the dough will crack a little. You just have to re-seal some cracks by simply smoothing them out with your fingers. But know that it’s totally fine to have a few cracks as you can cover it with chocolate later.

Bake the cookies

  • Bake for about 15-20 minutes, until very lightly golden. Allow the cookies to cool completely before handling as they will be delicate.

Make the melted chocolate

  • While the cookies are in the oven, place some chopped chocolate in a microwave-safe bowl.
  • Melt the chocolate in the microwave for about 1 minute. Remove from the microwave and stir. Return it to the microwave and repeat in 15-seconds intervals until the chocolate is totally melted.
  • Dip half of the cookie into the melted chocolate and let the excess runoff.

Recipe tips

  • Make sure you are using almond flour and not almond meal as almond meal is not as fine as flour.
  • These cookies do not have a lot of spread so you must press down on them before baking.
  • Sprinkle the tops of the melted chocolate with some chopped nuts or sprinkles if desired.
  • Use a cookie scoop to get perfectly portioned cookies.
  • The almond flour shortbread cookies will be soft and crumbly when they come out of the oven so be patient and allow them to cool before dipping.
  • Add a pinch of lemon zest for a brighter flavour.

How to store the cookies

In the fridge

  • These cookies last up to 5 days when stored in an airtight container in the fridge.

In the freezer

  • You can freeze the raw cookie dough after you’ve rolled them into balls. Flash freeze them on a lined sheet pan and then transfer them to a freezer-safe bag and freeze them for up to 3 months. When ready to bake, pull out what you need and bring them to room temperature on a lined sheet pan, press down on them, and bake as directed.
  • You can freeze the cookies after they are baked. Let the almond shortbread cookies cool completely before placing them in a freezer-safe airtight container and placing them in the freezer.

More Low-carb Cookies to Try:

 

close up of almond Flour Shortbread Cookie on a rack

Almond Flour Shortbread Cookies

Healthy Almond Flour Shortbread Cookies that are made with almond flour, sugar-free chocolate, butter and natural sweetener. It’s so delicious that you won’t believe these cookies are actually healthier than the traditional shortbread cookie recipes.
2.46 from 80 votes

Ingredients

Instructions

  • Preheat the oven to 350F. Line a baking sheet with parchment paper or silicone mat. Set aside.
  • In a large bowl add all the ingredients, but except the chocolate chips. Using a spatula stir everything well until all is combined and the dough is smooth.
  • Add the chocolate chips and mix well.
  • Roll balls of dough. It’s about 1.5 tablespoons of dough per cookie. Place 2 inches apart on the baking sheets.
  • Press fork into the tops to create the criss-cross pattern. Probably the dough will crack a little. You just have to re-seal some cracks by simply smooth it out with your fingers. But know that it’s totally fine to have a few cracks.
  • Bake for about 15-20 minutes, until very lightly golden. Allow the cookies to cool completely before handling.
  • While the cookies are in the oven, place some chopped chocolate in a microwave safe bowl.
  • Melt the chocolate in the microwave for about 1 minute. Remove from the microwave and stir. Return it to the microwave and repeat, stopping to stir every 15-seconds until the mixture is totally melted.
  • Dip half of cookie into the melted chocolate and let the excess run off.
Serving: 1/12, Calories: 92kcal, Carbohydrates: 7g, Protein: 1g, Fat: 7g, Saturated Fat: 4g, Monounsaturated Fat: 1g, Cholesterol: 8mg, Sodium: 48mg, Potassium: 1mg, Fiber: 1g, Sugar: 4g

If you make this recipe, follow @primaverakitchen on Instagram, snap a photo and hashtag it #primaverakitchen. I'd love to see what you're making!

This post contains affiliate links. For more information, please visit my disclosure page here.
Almond Flour Shortbread Cookies
Almond Flour Shortbread Cookies

 

Almond Flour Shortbread Cookies