Almond Flour Shortbread Cookies With 3 Ingredients
These gluten-free almond flour shortbread cookies are the easiest, healthy vegan shortbread cookie recipe.
They have the best tender, melting texture and are slightly crispy when you bite into them.
- What Are Almond Flour Cookies?
- Why You’ll Love This Recipe
- How To Make Almond Flour Shortbread Cookies
- Decorating Almond Flour Cookies
- Storing Almond Flour Shortbread Cookies
- Frequently Asked Questions
- More Vegan Almond Flour Cookie Recipes
- Gluten-free Almond Flour Shortbread Cookies with only 3 Ingredients
What Are Almond Flour Cookies?
If you love shortbread cookies but want to make them a little bit healthier, with fewer carbs, and avoid wheat flour, this is the recipe for you.
Almond Flour Shortbread cookies are made with a handful of ingredients and ready in no time to enjoy for breakfast, snack, or dessert.
Why You’ll Love This Recipe
These 3-ingredient almond flour cookies are super simple to make and ready in less than 30 minutes. Plus, the recipe fits most diets as it is:
- Gluten-free – almond flour is 100% gluten-free flour.
- Paleo – this recipe doesn’t use grain or xanthan gum, often used in gluten-free baking.
- Vegan – these cookies are egg-free and dairy-free.
- Egg-Free
- Dairy-Free
- Paleo
- Low-Carb
- Keto-Friendly
How To Make Almond Flour Shortbread Cookies
This is an easy vegan almond shortbread cookie recipe meaning they are egg-free, dairy-free cookies.
Consequently, their texture is slightly softer than a regular shortbread recipe but an amazing healthy shortbread cookie recipe without butter!
In fact, these are vegan shortbread cookies with coconut oil, a plant-based fat perfect for making crunchy cookies.
To make this simple recipe, you need to gather only 3 simple ingredients. Let me share my tips with you to select the best healthy ingredients for this recipe.
Ingredients
- Almond flour – make sure you are using ultra-fine almond flour and not coarse almond meal. The recipe works with both, but an almond meal adds a gritty texture to cookies and a darker color.
- Maple syrup – or agave syrup. I didn’t try the recipe with any other liquid sweetener.
- Coconut oil – this is a gluten-free shortbread cookie recipe with coconut oil. Coconut oil is a great plant-based fat to make crunchy vegan cookies. You can use refined coconut oil to avoid the coconut flavor from the oil. Don’t replace it with any other oil, or the cookies would be way too soft.
Optional ingredients
Of course, you can add a few flavorsome ingredients to add flavor to these healthy vegan shortbread cookies.
I highly recommend it, but if you want to keep the recipe simple, and make plain shortbread cookies, don’t bother adding these little extra ingredients.
My favorite add-ons are:
- Almond extract – add 1/2 teaspoon to the cookie dough.
- Vanilla extract – add 1/2 teaspoon to the cookie dough.
- Sea salt – add 1/4 teaspoon to the cookie dough.
- Orange zest – add 1 teaspoon to the cookie dough.
- Chocolate chips – add 1/4 cup of dark chocolate chips into the dough to make vegan chocolate chips shortbread cookies.
Combine all ingredients
This is it. All you have to do is combine the dry ingredients with the wet ingredients until they form a sticky cookie dough.
The thinner, the crispier
Then, form 12 cookie dough balls from the dough and place each ball on a cookie sheet covered with parchment paper.
This cookie dough won’t expand in the oven, so you don’t have to leave much space between each cookie.
Finally, press each ball slightly with the back of a fork to flatten it into a 0.4 inch (1cm) thick cookie.
The thinner, the crispier they will be. Finally, bake in preheated oven 325°F (160°C) for 12-15 minutes.
They are ready when the sides are slightly golden brown and slightly soft in the middle.
Cooling
Cool completely at room temperature, first 5 minutes on the cookie sheet, then on a cooling rack.
These cookies firm up with time and get their best texture after 3 hours at room temperature.
Decorating Almond Flour Cookies
You can add some sprinkles on top of your cookies, as you see in my picture, to make healthy Christmas shortbread cookies.
Or drizzle melted chocolate chips on top.
Storing Almond Flour Shortbread Cookies
These are egg-free, dairy-free cookies, so they store very well at room temperature in a cookie jar.
You can store the cookies for up to 1 week in the pantry or the fridge. They soften with time as the air moisture softens the dough.
Frequently Asked Questions
How do almond flour cookies taste?
These gluten-free shortbread cookies with almond flour are slightly softer than wheat-based cookies.
But if you like your shortbread cookies crispier, press them thinner into a 0.4-inch thickness (1cm).
If your cookies are too thick, they will stay softer in the center, but overall, this recipe crisps on the outside with a tender center.
Can I make cut-out shortbread cookies with this recipe?
This cookie dough works very well for making cut-out shortbread cookies too. It actually makes thinner and crispier almond flour shortbread cookies.
The only thing to keep in mind is that the dough is slightly sticky.
So you will have to roll the dough between two parchment paper pieces to prevent it from sticking to the roller pin.
Can I use sugar-free maple syrup?
No, you can’t use sugar-free maple syrup in this recipe. Sugar-free maple syrup contains a lot of fiber compared to natural maple syrup and is highly liquid absorbent.
It won’t form a cookie dough but a cookie crumble.
More Vegan Almond Flour Cookie Recipes
I love to use almond flour in my cookie recipes. It not only adds delicious almond flavor, but it also decreases carbs and adds lots of plant-based proteins and nutrients.
Learn more about how to start your vegan journey with our beginner’s guide to the vegan diet!
Below I listed my favorite cookie recipes made with almond flour for you to try.
Made these vegan paleo shortbread cookies? Share a review or comment below, or join me on Instagram to share a picture of your creation in your story.
Gluten-free Almond Flour Shortbread Cookies with only 3 Ingredients
Ingredients
- 1 ½ cup Almond Flour - packed
- 3 tablespoons Maple Syrup
- 3 tablespoons Melted Coconut Oil
Optional ingredients – recommended to add flavors
- ¼ teaspoon Salt
- ½ teaspoon Vanilla Extract
- ½ teaspoon Almond Extract
Instructions
- Before starting, keep in mind that these are slightly softer than regular shortbread cookies. They are vegan, gluten-free cookies made with wholesome ingredients, crispy on the outside, and chewier in the center.
- Preheat oven to 325°F (160°C). Line a cookie sheet with parchment paper.
- In a medium-size mixing bowl, add all the ingredients: almond flour, maple syrup, melted coconut oil, salt, vanilla extract, and almond extract,
- Combine the ingredients with a spatula first, squeeze the dough with your hands to bring ingredients together, and form a cookie dough ball. If too wet, you can add more almond flour.
- Scoop the dough with a measuring tablespoon and roll it into a ball.
- Place each ball onto the lined cookie sheet.
- Use a fork to flatten each cookie. The thinner, the crispier they will be. You can add sprinkles now, using a fork to press them gently into the batter.
- Bake for 10-12 minutes until slightly golden and slightly hard on top.
- Cool on the cookie sheet for 5 minutes, then transfer to a cooling rack to completely cool down.
Storage
- Store in the fridge in a sealed container for up to 5 days
Thank you for the recipe. I tried it out and did 3tbs maple and coconut oil. The mixture was dry and would form a dough. I added another tbs of coconut oil and it sort of formed balls. I also used super fine almond flour. Any suggestions?
Maybe you added more almond flour packing the flour a bit too much in the cup – especially if ultra thin it can explain the reason was they are dry. Simply add more maple syrup to ring dough together next time or more melted coconut, both works. Enjoy
I didn’t have almond extract, so I used coconut extract. They were delicious!
Would olive oil work in place of coconut oil?
I didn’t try that but some readers reported success with olive oil
these came out perfectly for my little veganistas.
Really yummy Small batch biscuit without being too sweet. The flavour and texture remind me of Coconut macaroons . I turned mine into jam drops.Yum!!!
Surprisingly good and full of flavor. I tweaked this recipe just a little by adding cinnamon in, and a pecan on top. They are kind of what I would consider ‘rustic’ cookies, but very simple, healthy, and very tasty.
I used honey instead of the syrup. Amazing!
These are fantastic and easy cookies! My husband loves them and he dosen’t have the gluten allergy! Next time I going to roll them in coconut flakes to match the coconut oil. Yummy!
Thank you!
Another wonderful optional flavor addition is crushed culinary lavender. I used 2 tsp ground in a coffee grinder. Adds a lovely subtle lavender flavor.
Great recipe didn’t have oil I used butter instead and two tablespoons of maple syrup which dough was perfect they were tasty. Thank you for the recipe will be making them a lot more.
I made this recipe. Smelled wonderful. I used it as a base for a fruit pizza. Unfortunately it quickly became soggy. It did taste good.
This is a soft shortbread cookie recipe, it shouldn’t be use as a base for pizza because first, it won’t crisp and if you add ingredients that add moisture to the dough it will be very soggy indeed!
I made two batches, one according to the recipe and one with ghee. Also for both batches I used Almind butter syrup. It is maple and almond together. Found it at Kroger. I added vanilla to both batches. Both batches are dry and chewy. I feel like it is like eating a handful of almonds. Getting used to the texture will take a minute. Not bad though and I will make them again with chocolate chips to see how they turn out. 01/02/22
Thanks for the recipe, can I use ghee instead of coconut oil??
I think it should work, I didn’t try so feel free to experiment and let me know!
I have been gf for over 10 years and have pretty much given up on making cookies as they are usually a disappointment. But…..this recipe has changed my mind completely! These are sooooo good with that lovely hint of maple syrup. Our Non GF guests can’t get enough of them. Thank you.
Thank you so much! I love to hear that. Merry Christmas!
I made this tonight. My dough was quite wet I added probably 1/3 more almond flour. I also used honey in place of molasses. It still was very sticky but I treated it like a hot potato. It was very sticky and pliable after being in the fridge all day. The problem with the recipe is the lack of oil. That is why it is so sticky/doesn’t harden up. After baking them, I was saddened by the flavor, which lacked a gingerbread taste. And it isn’t my spices, because they are all fresh and organic of the highest quality. The clove was far too strong. I will definitely be adjusting the spices MEGA on this one. It also isn’t very sweet, but you know, that’s ok because most people Ice them anyways. I used metal cutters and found the water dipping to be very helpful. The texture is very nice. I may make this every year, with some adjustments. Just don’t let the kids help you with this one. My opinion of the dough may be biased, as I have been working with alternative doughs for ever now (haven’t ever worked with gluten dough except as a child) so I am quite used to having to handle “difficult” dough. I would recommended this recipe, if you’re ready to make some adjustments to the spices. All in all, I am quite pleased. Merry Christmas. I will be sharing this with family this Christmas. Thank you for the recipe.
Can I freeze these cookies ? And fir how long?
You can freeze cookies up to 3 months in zip bags and thaw at room temperature the day before. Enjoy!
can I use honey instead of maple syrup
Sure, any liquid sweetener works here.
I completely forgot to add the coconut oil (accidentally left it in the microwave after melting) but these still tasted amazing! The maple syrup held the dough together nicely even without oil so they retained shape and came out nice and crispy. I rolled my dough out nice and thin and cut it into heart shapes before adding sprinkles – they were super cute! I used my own homemade almond flour (made with unblanched almonds) so my texture was a bit gritty and the color was quite dark. I like it that way, though! Delicious cookies and the friend I made them for loved them!
That’s amazing, thanks for sharing that with us!
ive also added anise for a vegan biscochito, ive made thumbprints with jam, and used almond butter instead of coconut oil for almond butter cookies.
Very good. Does get nice and dry. I feel that recipes with egg using almond flour stay soggy. These do not they get dry and crispy but still retain softness without soginess. This is going into my recipe notebook. I rolled into a fat log and cut. Didn’t have to be refrigerated to do that. Also, I substituted Butter for coconut oil and honey for maple syrup as I’m on the Specific Carbohydrate Diet. Great recipe and although they burned because I’m having oven trouble, the recipe is not to blame. I’ll be trying them on a silicone mat to perhaps fix that problem a bit.
I’m so happy I found you ♥️ I cannot eat eggs, or gluten. I was trying to do Keto and it is eggy I need low carbs. I will be following you and looking up breads, muffins, pancakes . . . Thank you
I am not vegan (yet)… i am a dabbling with pesctarianism, hovering on going vegitarian person. Also I tend to eat keto/low carb so veganism scares me… But these cookies are great, used low carb syrup & boom…fantastic snack to address sweet cravings.
Even my nephew total carb head loved them, so much so i had to hide them.
Thanks for that lovely comment !
I am baking for someone with Crohn’s disease. Can I replace the maple syrup wirh Xilitol, a dry sweetener, or do they need the maple syrup as glue so to speak?
unfortunately a liquid sweetener is needed here like coconut nectar, agave but no crystal sweetener will work as the syrup stick ingredients together
Can I make thumbprint cookies with this recipe? I have some homemade fig jam that I want to use with these cookies – or am open to other suggestion you might have.
Maybe use my shortbread almond flour thumbprint cookie recipe instead!
Can anything be used instead of coconut oil, I can’t have coconut but these sound good. Peanut butter perhaps?
Many people report great results using vegan butter. I didn’t try peanut butter not sure how it will turn out. Enjoy, XOXO Carine
These cookies are scrumptious and so easy to make. Thank you so much for creating this recipe.
If you use already liquid coconut oil so they still need to be refrigerated? I also did use sugar free maple when I made them and they were not too dry or crumbly. Thanks!
Maddie, don’t know if anyone replied but refrigerating the cookie dough before baking is good for all cookies as it allows ingredients to blend well and also will give the exterior a better bake. It is even a good idea to pop formed cookies in refrig or freezer again for 15 minutes before baking so the shortening gets cold again. I have found my favorite cookies turn out much better when I am able to do this extra step.
No, you are right they last well at room temperature too for up to 4-5 days if made with coconut oil.
These are awesome, and are so easy to make. They are absolutely delicious.
I just made some. I sprinkled cinnamon sugar on top after they came out of oven. Delicious!
These are fantastic!! Thanks for the recipe! I made a batch with lemon zest and lemon oil mixed in and a batch with about a tablespoon of cocoa powder mixed in and both were DELICIOUS!! Even my non-paleo friends love them!
Made them today. So easy. They are delicious. Thanks!
Easy and delicious! I prefer to sub 1 tbsp of water for 1 tbsp of syrup per the suggestion.
One word AMAZING!!!!!
I have made these 3 times now. First time was exactly as written and the last two time I added come coconut and a few Libby’s chocolate chips, delicious!
I made mine with slivered blanched almonds on top!! Just a little something extra on top for presentation
I love the coconut idea!! Making another batch with this next!!!
Absolutely delicious! Perfect when you want a little something sweet but not too sweet. I really like them with a nice cup of tea in the evening. I have been eating Paleo for 6 years and am constantly looking for great recipes which are especially hard to find in the dessert category. This is a recipe that lends itself to adding a multitude of flavors and/or mix-ins. Thank you so much for sharing!
Delicious!!
Yummy yummy yummy !!
My co-workers loved these and had no idea they were/are Vegan!!!!! This recipe is a total keeper!!! Thank you!!!!
can i put frosting on them? would it taste good?
I didn’t try that, feel free to experiment if you love frosted cookies it can taste good
Can recipe be doubled and how long should it be baked for?
Thank you.
Yes sure! it won’t change the baking time, if you make two times more cookies of the same size as the recipe recommend. Enjoy
These are very good!
What about the maple monk fruit sweetener to sub for maple syrup?
Did you ever try it with the Lakanto syrup?
Yes it’s a great sugar free keto option here
It contains lots of fiber and it’s highly liquid absorbent so the cookies might be dry with it
Actually 6 ingredients not three. But of. Do you have to use syrup?
You only count the ingredients that are useful to make the recipe, the other 3 are optional, the recipe works and taste delicious withotu them, it’s up to you to add them or not. No, you need the syrup, it will not hold without it
I had difficulty shaping these and made them too thick but they’re scrumptious!
I didn’t really think these would work well but was pleasantly surprised! I used a tsp of orange zest and dark chocolate chips and, not only do they hold together perfectly, they taste great! Thank you for sharing your recipes here. I’ll definitely be back
These are the easiest, most delicious cookies ever! I added 2tbsp coconut sugar + 1/2 tap almond extract to the 3 main ingredients. + Some vegan sprinkles for color.
These are going to become a staple for us.
PS – Im certain we could have done without the coconut sugar.
Fabulous recipe! Easy, yummy and my hubby, who normally balks at anything baked with white flour, substitutes loved them.
Just made these … so easy, good texture … imprinted to memory for whatever cookies I plan to bake; this recipe is my new go-to
.
So easy and delicious. Good cookie texture
And healthy. I put a chunk of Enjoy semi sweet chocolate in the middle of each cookie.
I used ground and blanched almonds because I’m Germany almond flour is crazy expensive. The cookies are nutty and delicious with this alternative. I don’t know if I’d like them near as much with almond flour since I tried this way first.
Can I use Lakanto maple syrup in this?
I didn’t try this option sugar-free syrup are very high in fiber so even if it can works the result might be drier. Enjoy.
Couldn’t be any easier or delicious!
I started eating Paleo this year and this is by far, my favorite cookie recipe! Thank you!
Wonderful taste and so easy to make! Whole family loved them! Only change I made was to use ghee instead of the oil…
I cannot believe how close these are to shortbread cookies! Absolutely amazing. These aren’t hard to make at all. Hubby and I loved them and could eat a whole dozen of these cookies at once. I drizzled half of the cookies I made with a spiced glaze and the other half with dark chocolate. The second night I made these cookies (they were so good I had to make them again) I dusted them with nutmeg and cinnamon before I placed them in the oven. These cookies are best eaten out of the oven. They harden the longer they are out of the oven and even if they are placed in the fridge. That’s the only downside.
I out the ingredients into the myfitnesspal app and it only came out to 67 calories per cookie (12 cookies per recipe) versus the 148 calories listed in the recipe. And I even used 1.75 cups of flour instead of 1.5 to adjust for it being ‘packed’ as per the directions.
Am I missing something???
I am not sure why my fitness pal has such a different amount of calories. We are using a nutrition app based on the flour brand we use maybe your brands have different nutrition values.
I used almond meal and these cookies are absolutely lovely and delicious. Turned out great! Thanks for the recipe. They are similar to almond biscuits I make but those are obviously savory and these are sweet. Yum!
Can these be stored in the freezer so they can be enjoyed throughout the ho,idsys instead of just a week in the fridge?
Sure, in a sealed airtight container, simply thaw 3 hours before on the countertop at room temperature, they will be perfect. Enjoy!
These are easy to make and came out exactly as you show them. They are a hit with my husband. Yummy for sure
My daughter used ghee instead of coconut oil and they turned out so delish. They had a very light buttery flavor. The texture of the cookie was fluffy melt in your mouth yummm. They cookies held together very well.
I’m making mine with ghee.
Do you think coconut flour would work in place of the almond flour?
If you are sensitive to almond flour, you can substitute other flours like Cassava, tigernut, tapioca, coconut. Coconut would add a nice flavor, reserve a little so it doesn’t get dry, or sprinkle in some ice water, almond milk or a little extra maple syrup to moisten the dough.
No you can’t never swap almond flour for coconut flour with a 1:! ratio. Coconut flour contains 4 time smore fiber and consequently its highly liquid absorbent, you always need to balance with more liquid and redevelop a recipe to use it
I think I over measured my oil a little and had to do some adjusting to get the dough right but wow, these turned out amazing! The maple syrup made them smell incredible while they were baking too.
They have a nice little crunch on the outside with a soft inside with a yummy almond vanilla flavor (I added 1 teaspoon vanilla extract) and just the right sweetness!
Excellent recipe! I meant to add sea salt but forgot to. I ended sprinkling a bit on each cookie and they were incredible tasting. Next time I will add the orange zest for a change. Sooooo easy and super fast. Thank you!!
I agree, I like sprinkling salt on the outside before baking. Using less but getting that nice sweet & salty burst 🙂
I even like some ground pepper…..sweet salty hot burst. ENJOY!
Have you tried this recipe with a cookie stamp (Rycraft) or shortbread ceramic pattern pan?
It will work well but make sure you roll the dough between pieces of parchment paper or it stick to the rolling pin
Just made these for the first time and they are delicious. Will definately make them again and again. Thanks for the recipe !!!
I used Crisco sticks because I can not have, coconut oil. I am very pleased with results. I will double batch next time.
Thanks for the lovely feedback! I am sure it will help others who can’t have coconut oil
Amazing!
They’re soft chewy and full of flavour. My family loved them.
I prepared them and they are absolutely delicious! Thank you for sharing!
Thank you SO much I am so happy you love them.
Can I use MCT oil?
Thanks
I didn’t try that option but usually MCT oil and coconut oil have similar properties so it should work
Can I use better instead of counting oil?
I didn’t try any other option than coconut oil. I am sorry
Sorry I can’t make these. Allergic to Coconut (oil, meat, milk) as about a million others.
The recipe will probably work as well with vegan butter it has no milk or dairy. Enjoy
I’m allergic to coconut what other oil can I use.
I only try coconut oil here I am sorry
Can I use honey instead of maple syrup
Probably but the result will be sweeter
Can I used Just Date syrup?
Yes any liquid sweetener should work providing different level of sweeteness
I am allergic to coconut. Other suggestions?
Cocoa butter has the same properties but it’s expensive.
Extremely easy to make. Rich almond flavor. Will double the ingredients next time to get a bigger batch:-)
What is the substitute for maple syrup
Any liquid sweetener works in this recipe, the unrefined healthier options are rice syrup, agave syrup, date syrup or honey if not vegan. Enjoy! XOXO Carine
Does it have to be coconut oil?
Could try palm shortening. It is also firm at room temperature as is lard. Know however that I haven’t tried this.
Yes, I am pretty sure it won’t work with something else because coconut oi firm up under 23C and give the best texture to the cookies. Others oil won’t act like this and dairy-free butter may spread the cookies more in the oven.