Gluten-free 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 slightly crisp when you bite into them.
Healthy shortbread 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. These 3-ingredient almond flour cookies are super simple to make and ready in less than 30 minutes. Plus, the recipe fits most diet 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.
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.
Watch my Shortbread Cookie Web Story to learn how to make them, or follow the recipe below.
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.
3 simple 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 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 into 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 into a 0.4 inch (1cm) thick cookie. The thinner, the crispier they will be. Finally, bake in preheated oven 325F (160C) for 12-15 minutes. They are ready when the sides are slightly golden brown and slightly soft in the middle.
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.
How to decorate my 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.
How does it 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 to make 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.
How to store your 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.
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.
Your friend, Carine
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 325F (160C). 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, then squeeze 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 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
Nutrition
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!
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?
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.