Almond Flour Shortbread Cookies

If you’re craving a simple, buttery cookie that melts in your mouth, these Almond Flour Shortbread Cookies are about to become your new go-to. They’re soft, delicate, naturally gluten-free, and made with just a handful of wholesome ingredients. The dough mixes together in minutes, chills quickly, and slices cleanly for the easiest “slice-and-bake” cookies ever. They truly taste like something you’d find in a cozy corner bakery. For another treat made with simple, clean ingredients, check out my Maple Shortbread Cookies next.

Why You Will Love This Recipe

• They’re made with simple, real-food ingredients, and the Almond Flour Shortbread Cookies come together fast.
• Naturally gluten-free and grain-free with no special starches or gums.
• Perfect for holiday gifting, cookie boxes, or a cozy afternoon treat.
• Lightly sweetened with honey or maple syrup for a natural sweetness.
• A quick slice-and-bake dough means no rolling, cutting, or fussing.
• The flavor is soft, buttery, and incredibly nostalgic.
• They store beautifully and taste even better the next day.

Ingredients and Substitutes

Fine almond flour: This gives the cookies their tender, melt-in-your-mouth texture. Be sure to use fine almond flour, not almond meal, which will make them gritty.

Softened butter: Creates the classic rich, buttery flavor shortbread is known for. Dairy-free butter sticks will also work if needed (not tub-style).

Honey or maple syrup: Adds natural sweetness and moisture without refined sugar. Either option works beautifully.

Vanilla bean paste: Provides a deep, bakery-style vanilla flavor. You can substitute with vanilla extract if that’s what you have.

Almond extract (optional): Totally optional, but just ? teaspoon adds that nostalgic almond bakery aroma.

Fine sea salt: Balances the sweetness and enhances every flavor in the cookie.

Flavor and Texture

These cookies taste like a cross between buttery bakery shortbread and soft almond cookies. The flavor is warm, vanilla-forward, gently sweet, and slightly nutty from the almond flour. The texture is soft, melt-in-your-mouth tender, and just crumbly enough to feel like traditional shortbread without falling apart.

The almond flour keeps them moist and tender while still giving them a classic shortbread bite. Almond Flour Shortbread Cookies tend to stay soft for days, making them perfect for gifting or prepping ahead.

Step-by-Step Instructions:

Step 1

Add softened butter to a bowl and beat for about one minute until smooth and creamy.

Step 2

Add the honey or maple syrup and mix again until fully incorporated. It won’t look like creamed sugar, but it will become glossy and smooth.

Step 3

Mix in the vanilla bean paste and optional almond extract.

Step 4

Add the almond flour and sea salt, mixing until a soft dough forms. It will feel slightly stickier than classic shortbread, but still very workable.

Step 5

Form the dough into a log, wrap tightly, and chill for 30 to 40 minutes. This step is important because the liquid sweetener makes the dough softer.

Step 6

Preheat your oven to 325°F. Slice the chilled log into ¼-inch rounds and place them on a parchment-lined baking sheet.

Step 7

Bake for 10 to 12 minutes, or until the edges are just barely turning golden.

Step 8

Remove the almond flour shortbread cookies from the oven and allow them to cool completely so they set and develop that melt-in-your-mouth texture.

Tips for Success

• Chill the dough long enough so it slices cleanly; if it’s too soft, pop it back in the fridge for 10 minutes.
• Use fine almond flour — coarse almond meal makes the cookies gritty.
• Slice evenly to avoid some cookies browning faster than others.
• Don’t overbake; they should look pale with only light golden edges.
• Let them cool fully — they’re fragile when hot but firm up as they cool.

Frequently Asked Questions

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