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Home » Recipes » Cookies

Almond Flour Shortbread Cookies With 3 Ingredients

Carine By Carine Claudepierre
Published on 12/10/2020 - Last updated on 12/06/2023

4.75 from 794 votes
Jump to Recipe Pin Facebook Save Saved!
💬 151 Comments

This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

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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.

A stack of almond flour shortbread cookies with golden star sprinkles and red, green sprinkles pearls on top
Table of contents
  1. What Are Almond Flour Cookies?
  2. Why You’ll Love This Recipe
  3. How To Make Almond Flour Shortbread Cookies
  4. Decorating The Cookies
  5. Storage Instructions
  6. Frequently Asked Questions
  7. More Vegan Almond Flour Cookie Recipes
  8. 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.
Ingredients for Almond Flour Shortbread

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 chip 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.

Making Almond Flour Shortbread Cookies

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.

Making Almond Flour Shortbread Cookies

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.

A stack of three almond flour shortbread cookies with the one on top half bitten.

Decorating The 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.

Storage Instructions

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.

Below I listed my favorite cookie recipes made with almond flour for you to try.

  • Vegan Chocolate Chip Cookies
  • Almond Flour Thumbprint Cookies
  • Vegan Biscotti Recipe
  • Almond Flour Matcha Cookies
  • Almond Flour Lemon Cookies
  • Almond Flour Banana Cookies with Cashew Caramel Frosting

Did You Like This Recipe?

Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!

a stack of almond flour shortbread cookies with golden star sprinkles and red, green sprinkles pearls on top

Gluten-free Almond Flour Shortbread Cookies with only 3 Ingredients

Easy, healthy shortbread cookies made with almond flour, egg-free, dairy-free, and vegan.
Pin Print Review Save Saved!
Prep Time: 10 minutes mins
Cook Time: 10 minutes mins
Cooling: 15 minutes mins
Total Time: 35 minutes mins
Course: Dessert, Snack
Cuisine: American
Servings: 12 cookies
Calories: 124 kcal
Author: Carine Claudepierre
4.75 from 794 votes

Ingredients

US Customary – Metric
  • 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

Notes

Flour: you need ultra-fine almond flour for this recipe, not almond meal. Measure the flour packed in the cup. I didn’t try the recipe with a different type of flour.
Sweeteners: you can replace maple syrup with agave syrup. I didn’t try other sweeteners, and I don’t recommend sugar-free liquid sweeteners. They are high in fiber and will dry out the dough.
Texture: Keep in mind that these are healthy vegan shortbread, and their texture is slightly different and slightly softer in the middle. For a crispier cookie, you can replace 1 tablespoon of maple syrup with 1 tablespoon of water.

Equipment

Baking Sheets
Baking Sheet
Parchment Paper
Parchment Paper
Mixing Bowls
Mixing Bowl
Measuring Cups
Measuring Cups and Spoons
Cooling Rack
Cooling Rack
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Nutrition

Serving: 1cookie | Calories: 124kcal | Carbohydrates: 6g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Sodium: 49mg | Potassium: 11mg | Fiber: 1g | Sugar: 4g | Calcium: 35mg | Iron: 1mg
Carine Claudepierre & Damien Maurer

About The Author

Carine
Hi, I'm Carine, the food blogger, author, recipe developer, photographer, and published author of a cookbook and founder of The Conscious Plant Kitchen with my husband Damien. Learn more about us.

Found In:

Category:

CookiesRecipesSnackVegan Recipes for Kids

Ingredients:

Almond FlourCoconut OilMaple Syrup

Cooking Method:

Baking

Diet:

Dairy-FreeEgg-FreeGluten-FreeGrain-FreeLow-CarbPaleoVeganVegetarian

Meal Types:

DessertSnack

Season:

Vegan Christmas Recipes

Level:

Easy

Preparation:

3 IngredientsUnder 30 Minutes

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    151 comments
  1. DJ says:
    November 29, 2023 at 11:23 am

    Hi! Can you make the dough the night before and then refrigerate over night? Or will that alter its texture and flavour?

    Reply
    • Carine says:
      November 29, 2023 at 3:53 pm

      It should work well, wrap the dough tightly in plastic wrap. The next day, bring back to room temperature 30 minutes before shaping into cookies.

      Reply
  2. Laura says:
    November 29, 2023 at 10:46 am

    5 stars
    Delicious, the kids loved them and all asked for more. So nice to find a healthier version. I used almond butter instead of coconut oil. Will be saving the recipe!

    Reply
  3. Jennie says:
    November 25, 2023 at 12:37 pm

    5 stars
    Really yummy shortbread, definitely a “keeper” recipe. This paleo/GF gal is grateful, thank you!

    Reply
  4. Annelise says:
    November 7, 2023 at 7:17 am

    Could I substitute the flour with all purpose gluten free flour or coconut flour?

    Thank you!

    Reply
    • Carine says:
      November 9, 2023 at 3:45 pm

      It won’t be the same ratio at all so it’s hard to recommend how much you need.

      Reply
  5. Judy says:
    October 30, 2023 at 4:01 pm

    5 stars
    very easy to make and they taste great!

    Reply
  6. Amy says:
    July 13, 2023 at 7:35 pm

    5 stars
    This is a super easy, quick, and delicious recipe! I chose to sprinkle a bit of brown sugar on top and put the oven on broil for the last 2 minutes to get them to caramelize a bit. A little trick: eat them fresh out of the oven, they’re even better than when they’re cool! Absolutely delicious. Great with espresso, too. They have more of an amaretti texture, but I love it. Definitely one of my fave cookie recipes

    Reply
  7. Tracy Valentine says:
    June 26, 2023 at 10:44 pm

    5 stars
    Loved these cookies! I used butter instead of coconut oil and only a 1/4 tsp of almond extract. They turned out amazing. Thank you for sharing all your amazing recipes
    Tracy

    Reply
  8. Lynn Murphy says:
    May 27, 2023 at 12:46 pm

    5 stars
    fantastic!

    Reply
  9. Ivette Serrano says:
    April 14, 2023 at 7:30 pm

    I made this cookie w my sister that had just gotten out of rehab, she has been paralyzed for a couple of months now, and she was the chef and I was the helper. She enjoyed making them, easy and non complicated with her current physical limitations. She LOVED the cookies and has been telling others of her experience and joys. thank you so much.

    I loved the recipe and cookies as I am gluten intolerant so it was good for my not only for my limitations, but for the awesome taste. and very easy to make bake and enjoy.

    Reply
    • Carine says:
      April 16, 2023 at 2:05 pm

      Thank you so much for this lovely feedback. I send you lots of positive vibes to your sister and hope she gets better very soon.

      Reply
  10. Esaima says:
    April 11, 2023 at 8:59 am

    Can the coconut oil be replaced with applesauce?

    Reply
    • Carine says:
      April 14, 2023 at 11:10 am

      I haven’t tried, but feel free to give it a go!

      Reply
  11. Sharon says:
    April 1, 2023 at 2:01 pm

    5 stars
    Very easy and delicious! Thank you for the recipe

    Reply
  12. Olga says:
    March 23, 2023 at 2:58 pm

    5 stars
    These are amazing! Thank you for the recipe. The cookies turned out too sweet to my liking. Can I use 2 tbsp of Coconut Oil instead of 2 tbsp of Maple Syrup?

    Reply
  13. Laura says:
    February 9, 2023 at 1:44 pm

    5 stars
    Great recipe! Made it several times. Thanks!

    Reply
  14. Julie says:
    February 9, 2023 at 11:21 am

    5 stars
    For only three ingredients these cookies are amazing. Plenty sweet. Gonna make them all the time.

    Reply
  15. Darcie says:
    February 1, 2023 at 3:22 pm

    5 stars
    Thank you for this recipe 🙂 I’ve never baked with almond flour before, so I was concerned about how they would come out. They’re a hit in our house! Adults and kiddos all loved them!

    Reply
  16. JoAnn says:
    January 15, 2023 at 2:41 pm

    5 stars
    These cookies were so easy to make. I doubled the recipe, added the almond and vanilla extract and the salt. I did have to add a bit more almond flour. They are DELICIOUS and I don’t feel guilty after eating one! Thanks for the recipe!

    Reply
  17. April says:
    December 28, 2022 at 11:43 am

    5 stars
    Would anise extract work in this recipe

    Reply
    • Carine says:
      December 29, 2022 at 9:10 pm

      Absolutely, then you may need to adjust the amount of extract depending on your taste

      Reply
  18. Natalie says:
    December 24, 2022 at 12:26 pm

    Do you have to refrigerate or are they okay to leave in Tupperware on counter for a day? Thanks so much! These are delicious

    Reply
    • Carine says:
      December 25, 2022 at 2:37 pm

      Not really, they keep well at room temperature in an airtight container.

      Reply
  19. Cheryl says:
    December 23, 2022 at 7:43 am

    Can I use butter instead of coconut oil?

    Reply
    • Carine says:
      December 23, 2022 at 10:49 am

      Yes it will work well, enjoy!

      Reply
  20. Karen Coartney says:
    December 16, 2022 at 9:40 pm

    Wonderful

    Reply
  21. Cindy says:
    December 16, 2022 at 10:41 am

    What If a person is allergic to coconut products

    Reply
    • Carine says:
      December 16, 2022 at 10:56 am

      You can use melted vegan butter or avocado oil should work too

      Reply
  22. Margo says:
    December 11, 2022 at 7:18 am

    I just found this recipe and will make it with the syrup. However, I’m wondering if I can substitute with molasses at maybe 2 Tbsp plus 1 Tbsp water. I’ll try both ways.

    Reply
    • Carine says:
      December 13, 2022 at 11:16 am

      I am not sure how they will form up with some water and molasse. Let me know if you experiment with that idea.

      Reply
  23. Carole says:
    October 24, 2022 at 7:21 am

    5 stars
    Thank you, thank you, thank you! These cookies are absolutely amazing. Had tried many varieties of healthy choc chip cookies over the years but none could match taste and texture of yours! Added vanilla extract and sugar free choc chips.
    Have you tried freezing them?

    Reply
  24. Kathy says:
    August 29, 2022 at 6:54 pm

    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?

    Reply
    • Carine says:
      August 30, 2022 at 3:29 pm

      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

      Reply
  25. Pam Anderson says:
    August 11, 2022 at 9:18 am

    5 stars
    I didn’t have almond extract, so I used coconut extract. They were delicious!

    Reply
  26. Karen says:
    June 23, 2022 at 8:13 am

    Would olive oil work in place of coconut oil?

    Reply
    • Carine says:
      June 23, 2022 at 2:19 pm

      I didn’t try that but some readers reported success with olive oil

      Reply
  27. Nadine Peimer says:
    April 17, 2022 at 2:08 am

    5 stars
    these came out perfectly for my little veganistas.

    Reply
  28. Lexi says:
    March 18, 2022 at 5:05 pm

    4 stars
    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!!!

    Reply
  29. Sheila R. Campbell- Iszler says:
    March 13, 2022 at 8:21 am

    5 stars
    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.

    Reply
  30. Jeanne says:
    February 25, 2022 at 2:52 pm

    I used honey instead of the syrup. Amazing!

    Reply
  31. Cindy says:
    February 17, 2022 at 12:30 pm

    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!

    Reply
    • Carine says:
      February 17, 2022 at 2:58 pm

      Thank you!

      Reply
  32. Carolyn says:
    January 17, 2022 at 2:02 pm

    5 stars
    Another wonderful optional flavor addition is crushed culinary lavender. I used 2 tsp ground in a coffee grinder. Adds a lovely subtle lavender flavor.

    Reply
  33. Karen says:
    January 14, 2022 at 12:10 pm

    5 stars
    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.

    Reply
  34. LINDA McLENDON says:
    January 4, 2022 at 8:41 am

    5 stars
    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.

    Reply
    • Carine says:
      January 10, 2022 at 4:46 pm

      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!

      Reply
  35. Lisa says:
    January 2, 2022 at 2:38 pm

    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

    Reply
  36. krista bonanno says:
    December 26, 2021 at 10:12 am

    Thanks for the recipe, can I use ghee instead of coconut oil??

    Reply
    • Carine says:
      December 28, 2021 at 5:25 pm

      I think it should work, I didn’t try so feel free to experiment and let me know!

      Reply
  37. Loretta West says:
    December 21, 2021 at 3:06 pm

    5 stars
    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.

    Reply
    • Carine says:
      December 21, 2021 at 6:46 pm

      Thank you so much! I love to hear that. Merry Christmas!

      Reply
  38. Ms kitty says:
    December 16, 2021 at 3:43 pm

    4 stars
    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.

    Reply
  39. Daniela says:
    December 9, 2021 at 8:20 am

    Can I freeze these cookies ? And fir how long?

    Reply
    • Carine says:
      December 9, 2021 at 6:07 pm

      You can freeze cookies up to 3 months in zip bags and thaw at room temperature the day before. Enjoy!

      Reply
  40. Ann says:
    December 4, 2021 at 7:58 pm

    can I use honey instead of maple syrup

    Reply
    • Carine says:
      December 5, 2021 at 1:41 pm

      Sure, any liquid sweetener works here.

      Reply
  41. Sydney says:
    December 4, 2021 at 11:10 am

    5 stars
    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!

    Reply
    • Carine says:
      December 5, 2021 at 1:41 pm

      That’s amazing, thanks for sharing that with us!

      Reply
  42. Newt Russell says:
    November 29, 2021 at 6:05 pm

    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.

    Reply
  43. Mama says:
    November 13, 2021 at 1:04 pm

    5 stars
    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.

    Reply
  44. Susan says:
    October 20, 2021 at 2:28 pm

    5 stars
    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

    Reply
  45. June says:
    October 8, 2021 at 3:08 am

    5 stars
    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.

    Reply
    • Carine says:
      October 9, 2021 at 3:03 pm

      Thanks for that lovely comment !

      Reply
  46. Andrea says:
    October 1, 2021 at 2:45 pm

    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?

    Reply
    • Carine says:
      October 2, 2021 at 8:21 pm

      unfortunately a liquid sweetener is needed here like coconut nectar, agave but no crystal sweetener will work as the syrup stick ingredients together

      Reply
  47. AS says:
    September 14, 2021 at 10:28 am

    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.

    Reply
    • Carine says:
      September 15, 2021 at 2:13 pm

      Maybe use my shortbread almond flour thumbprint cookie recipe instead!

      Reply
  48. Amber says:
    September 13, 2021 at 1:51 pm

    Can anything be used instead of coconut oil, I can’t have coconut but these sound good. Peanut butter perhaps?

    Reply
    • Carine says:
      September 13, 2021 at 2:07 pm

      Many people report great results using vegan butter. I didn’t try peanut butter not sure how it will turn out. Enjoy, XOXO Carine

      Reply
  49. Brenda Andrews says:
    September 2, 2021 at 1:26 pm

    These cookies are scrumptious and so easy to make. Thank you so much for creating this recipe.

    Reply
  50. Maddie says:
    August 30, 2021 at 6:48 pm

    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!

    Reply
    • Carol G says:
      December 23, 2021 at 1:39 pm

      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.

      Reply
    • Carine says:
      August 31, 2021 at 1:13 pm

      No, you are right they last well at room temperature too for up to 4-5 days if made with coconut oil.

      Reply
  51. Deborah says:
    August 13, 2021 at 8:52 am

    These are awesome, and are so easy to make. They are absolutely delicious.

    Reply
  52. Lisa says:
    July 27, 2021 at 7:01 am

    I just made some. I sprinkled cinnamon sugar on top after they came out of oven. Delicious!

    Reply
  53. Shawna says:
    July 9, 2021 at 7:59 am

    5 stars
    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!

    Reply
  54. Liz says:
    July 4, 2021 at 5:48 pm

    5 stars
    Made them today. So easy. They are delicious. Thanks!

    Reply
  55. Susannah says:
    June 25, 2021 at 3:48 am

    5 stars
    Easy and delicious! I prefer to sub 1 tbsp of water for 1 tbsp of syrup per the suggestion.

    Reply
  56. Mayoly Samaniego says:
    June 4, 2021 at 6:36 pm

    5 stars
    One word AMAZING!!!!!

    Reply
  57. Tmart says:
    April 27, 2021 at 4:41 pm

    4 stars
    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!

    Reply
    • Rene says:
      August 9, 2021 at 7:58 am

      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!!!

      Reply
  58. Linda says:
    April 20, 2021 at 9:03 am

    5 stars
    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!

    Reply
  59. Rosa says:
    April 19, 2021 at 11:28 am

    5 stars
    Delicious!!

    Reply
  60. Jan says:
    April 10, 2021 at 4:36 pm

    5 stars
    Yummy yummy yummy !!

    Reply
  61. Heather says:
    April 1, 2021 at 7:37 pm

    5 stars
    My co-workers loved these and had no idea they were/are Vegan!!!!! This recipe is a total keeper!!! Thank you!!!!

    Reply
  62. kayla says:
    April 1, 2021 at 6:53 pm

    can i put frosting on them? would it taste good?

    Reply
    • Carine says:
      April 3, 2021 at 9:05 pm

      I didn’t try that, feel free to experiment if you love frosted cookies it can taste good

      Reply
  63. Marie says:
    March 21, 2021 at 7:49 pm

    Can recipe be doubled and how long should it be baked for?

    Thank you.

    Reply
    • Carine says:
      March 22, 2021 at 7:44 pm

      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

      Reply
  64. Renee says:
    March 20, 2021 at 3:35 pm

    5 stars
    These are very good!

    Reply
  65. Terry says:
    March 16, 2021 at 4:34 pm

    What about the maple monk fruit sweetener to sub for maple syrup?

    Reply
    • Michele says:
      September 15, 2021 at 7:26 am

      Did you ever try it with the Lakanto syrup?

      Reply
      • Carine says:
        September 15, 2021 at 2:12 pm

        Yes it’s a great sugar free keto option here

    • Carine says:
      March 16, 2021 at 4:44 pm

      It contains lots of fiber and it’s highly liquid absorbent so the cookies might be dry with it

      Reply
  66. Robin says:
    March 7, 2021 at 4:39 pm

    Actually 6 ingredients not three. But of. Do you have to use syrup?

    Reply
    • Carine says:
      March 8, 2021 at 10:09 am

      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

      Reply
  67. Diana says:
    March 6, 2021 at 7:41 am

    5 stars
    I had difficulty shaping these and made them too thick but they’re scrumptious!

    Reply
  68. Lorien says:
    March 2, 2021 at 8:56 am

    5 stars
    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

    Reply
  69. Misha says:
    February 21, 2021 at 7:16 pm

    5 stars
    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.

    Reply
  70. Laura says:
    February 20, 2021 at 9:26 am

    5 stars
    Fabulous recipe! Easy, yummy and my hubby, who normally balks at anything baked with white flour, substitutes loved them.

    Reply
  71. Liz says:
    February 15, 2021 at 2:21 am

    5 stars
    Just made these … so easy, good texture … imprinted to memory for whatever cookies I plan to bake; this recipe is my new go-to
    .

    Reply
  72. Hannah says:
    February 13, 2021 at 4:08 pm

    5 stars
    So easy and delicious. Good cookie texture
    And healthy. I put a chunk of Enjoy semi sweet chocolate in the middle of each cookie.

    Reply
  73. Amber Wörz says:
    February 6, 2021 at 8:35 am

    5 stars
    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.

    Reply
  74. Melissa Compton says:
    January 21, 2021 at 3:17 pm

    Can I use Lakanto maple syrup in this?

    Reply
    • Carine says:
      January 23, 2021 at 8:34 am

      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.

      Reply
  75. Kimberly Reed says:
    January 21, 2021 at 11:20 am

    5 stars
    Couldn’t be any easier or delicious!

    Reply
  76. Melissa Cheaney says:
    January 21, 2021 at 5:33 am

    5 stars
    I started eating Paleo this year and this is by far, my favorite cookie recipe! Thank you!

    Reply
  77. Michele says:
    January 10, 2021 at 11:58 am

    5 stars
    Wonderful taste and so easy to make! Whole family loved them! Only change I made was to use ghee instead of the oil…

    Reply
  78. J. Santos says:
    December 30, 2020 at 7:09 pm

    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.

    Reply
  79. Fran says:
    December 26, 2020 at 12:06 pm

    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???

    Reply
    • Carine says:
      December 27, 2020 at 3:29 pm

      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.

      Reply
  80. Heather E says:
    December 22, 2020 at 4:24 am

    5 stars
    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!

    Reply
  81. Taunja Wiebe says:
    December 20, 2020 at 6:53 pm

    Can these be stored in the freezer so they can be enjoyed throughout the ho,idsys instead of just a week in the fridge?

    Reply
    • Carine says:
      December 20, 2020 at 7:36 pm

      Sure, in a sealed airtight container, simply thaw 3 hours before on the countertop at room temperature, they will be perfect. Enjoy!

      Reply
  82. Adena says:
    December 20, 2020 at 6:37 pm

    5 stars
    These are easy to make and came out exactly as you show them. They are a hit with my husband. Yummy for sure

    Reply
  83. Rachel says:
    December 19, 2020 at 12:40 pm

    5 stars
    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.

    Reply
  84. Jessica says:
    December 18, 2020 at 5:20 pm

    Do you think coconut flour would work in place of the almond flour?

    Reply
    • Mary says:
      December 20, 2020 at 6:04 am

      5 stars
      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.

      Reply
    • Carine says:
      December 19, 2020 at 4:39 pm

      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

      Reply
  85. Jenna says:
    December 16, 2020 at 8:18 pm

    5 stars
    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!

    Reply
  86. missi weinhart says:
    December 15, 2020 at 7:35 pm

    5 stars
    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!!

    Reply
    • karen a barber says:
      December 20, 2020 at 7:01 am

      5 stars
      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!

      Reply
  87. Stephanie says:
    December 15, 2020 at 7:16 pm

    Have you tried this recipe with a cookie stamp (Rycraft) or shortbread ceramic pattern pan?

    Reply
    • Carine says:
      December 16, 2020 at 1:09 pm

      It will work well but make sure you roll the dough between pieces of parchment paper or it stick to the rolling pin

      Reply
  88. Linda Brown says:
    December 15, 2020 at 12:28 pm

    5 stars
    Just made these for the first time and they are delicious. Will definately make them again and again. Thanks for the recipe !!!

    Reply
  89. Connie Feldman says:
    December 14, 2020 at 2:34 pm

    5 stars
    I used Crisco sticks because I can not have, coconut oil. I am very pleased with results. I will double batch next time.

    Reply
    • Carine says:
      December 14, 2020 at 2:51 pm

      Thanks for the lovely feedback! I am sure it will help others who can’t have coconut oil

      Reply
  90. Adia says:
    December 14, 2020 at 11:29 am

    5 stars
    Amazing!
    They’re soft chewy and full of flavour. My family loved them.

    Reply
  91. Karent Jimenez says:
    December 13, 2020 at 10:25 am

    5 stars
    I prepared them and they are absolutely delicious! Thank you for sharing!

    Reply
    • Carine says:
      December 13, 2020 at 11:15 am

      Thank you SO much I am so happy you love them.

      Reply
  92. Sadie says:
    December 12, 2020 at 6:12 pm

    Can I use MCT oil?
    Thanks

    Reply
    • Carine says:
      December 12, 2020 at 9:42 pm

      I didn’t try that option but usually MCT oil and coconut oil have similar properties so it should work

      Reply
  93. Gigi Stump says:
    December 12, 2020 at 1:20 pm

    Can I use better instead of counting oil?

    Reply
    • Carine says:
      December 12, 2020 at 3:58 pm

      I didn’t try any other option than coconut oil. I am sorry

      Reply
  94. Susan says:
    December 12, 2020 at 7:15 am

    4 stars
    Sorry I can’t make these. Allergic to Coconut (oil, meat, milk) as about a million others.

    Reply
    • Carine says:
      December 12, 2020 at 9:58 am

      The recipe will probably work as well with vegan butter it has no milk or dairy. Enjoy

      Reply
  95. Esperanza says:
    December 12, 2020 at 6:50 am

    I’m allergic to coconut what other oil can I use.

    Reply
    • Carine says:
      December 12, 2020 at 9:58 am

      I only try coconut oil here I am sorry

      Reply
  96. Frank says:
    December 12, 2020 at 5:06 am

    Can I use honey instead of maple syrup

    Reply
    • Carine says:
      December 12, 2020 at 10:00 am

      Probably but the result will be sweeter

      Reply
      • Stefanie Jones says:
        December 12, 2020 at 12:41 pm

        Can I used Just Date syrup?

      • Carine says:
        December 12, 2020 at 3:58 pm

        Yes any liquid sweetener should work providing different level of sweeteness

      • Dobielynn says:
        December 13, 2020 at 4:23 pm

        I am allergic to coconut. Other suggestions?

      • Carine says:
        December 13, 2020 at 7:37 pm

        Cocoa butter has the same properties but it’s expensive.

  97. Olesya says:
    December 11, 2020 at 2:12 pm

    5 stars
    Extremely easy to make. Rich almond flavor. Will double the ingredients next time to get a bigger batch:-)

    Reply
    • Sanyo says:
      December 17, 2020 at 2:56 pm

      What is the substitute for maple syrup

      Reply
      • Carine says:
        December 17, 2020 at 3:16 pm

        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

    • Susan says:
      December 12, 2020 at 3:58 am

      5 stars
      Does it have to be coconut oil?

      Reply
      • brenda says:
        December 13, 2020 at 4:43 pm

        Could try palm shortening. It is also firm at room temperature as is lard. Know however that I haven’t tried this.

      • Carine says:
        December 12, 2020 at 10:00 am

        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.

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Carine Claudepierre Damien Maurer

Welcome to the Conscious Plant Kitchen, we are happy to meet you here! I am Carine Claudepierre, a foodie, certified nutritionist, wife of Damien Maurer, a vegan runner, and here I share with you my easy plant-based recipes! Who Are Carine & Damien?

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