Biscoitos amanteigados de farinha de amêndoa (3 ingredientes, sem glúten)

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.

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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.

Biscoitos amanteigados de farinha de amêndoa (3 ingredientes, sem glúten)

Easy, healthy shortbread cookies made with almond flour, egg-free, dairy-free, and vegan.

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Tempo de preparação: 10 minutos minutos

Hora de cozinhar: 10 minutos minutos

Refrigeração: 15 minutos minutos

Tempo total: 35 minutos minutos

Curso: Sobremesa, lanche

Cozinha: americano

Dose: 12 bolinhos

Calorias: 122.7 kcal

Autor: Carine Claudepierre

Modo CozimentoEvite que sua tela fique escura

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Ingredientes

Sistema americano - métrico

• ▢ 1 ½ xícara Farinha de amêndoa - embalado
• ▢ 3 colheres de sopa Maple Syrup
• ▢ 3 colheres de sopa Óleo de coco derretido

Optional ingredients – recommended to add flavors

• ▢ ¼ colher de chá sal
• ▢ ½ colher de chá de extrato de baunilha
• ▢ ½ colher de chá Extrato de amêndoa

Instruções

• 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.

Armazenamento

• Store in the fridge in a sealed container for up to 5 days

Notas

Farinha: 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.

Adoçantes: 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.

Textura: 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.

Modo forno: Eu uso o modo de convecção (com ventilador). Se você precisar usar o modo convencional, recomendo aumentar a temperatura em 15°C (25°F). O tempo de cozimento deve ser o mesmo, mas pode levar alguns minutos a mais.

Equipamentos

Assadeira

Papel pergaminho

Mixing Bowl

Copos e colheres de medição

Rack de resfriamento

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Nutrição

Servindo: 1biscoito | Calorias: 122.7kcal | Carboidratos: 6.4g | Proteína: 3g | Gordura: 10.4g | Gordura saturada: 3.4g | Gordura poliinsaturada: 0.1g | Gordura monoinsaturada: 0.2g | Sódio: 48.9mg | Potássio: 11.8mg | Fibra: 1.5g | Açúcar: 3.5g | Cálcio: 35mg | Ferro: 0.5mg | Magnésio: 1.1mg | Fósforo: 0.02mg | Zinco: 0.04mg

Por que você vai adorar esta receita

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:

• Sem glúten – 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.
• Sem ovos
• livre de laticínios
• Paleo
• Low-Carb
• Favorável ao ceto

Ingredientes e Substituições

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.

• Farinha de amêndoa – 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.
• Óleo de côco – 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.

Ingredientes opcionais

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.
• Extrato de baunilha – 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.
• Lascas de chocolate – add 1/4 cup of dark chocolate chips into the dough to make vegan chocolate chip shortbread cookies.

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.

All you have to do is combine the dry ingredients (foto 1) with the wet ingredients until they form a sticky cookie dough (foto 2).

Then, form 12 cookie dough balls using a measuring cup (foto 3) 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 (foto 4). 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. 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.

Vídeo passo a passo

Decorando os biscoitos

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.

Perguntas frequentes

Mais receitas de biscoitos veganos com farinha de amêndoa

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 proteínas à base de plantas e nutrientes.

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

biscoito vegano com pedaços de chocolate

Biscoitos de farinha de amêndoa com impressão digital

Biscotti vegano

Biscoitos de Limão com Farinha de Amêndoa