Almond Flour Shortbread Cookies
Melt-in-your-mouth Almond Flour Shortbread Cookies made with simple ingredients. Buttery, tender, and naturally gluten-free. Easy to make and perfect for gifting.
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SERVINGS: 12 cookies
Ingredients
- 2 ½ cups fine almond flour
- 2 tbsp honey or maple syrup
- ¼ tsp fine sea salt
- ½ cup softened butter room temperature; not melted
- 1 ½ tsp vanilla bean paste or vanilla extract
Optional: 1/8 tsp almond extract (adds bakery-style flavor)
Instructions
Enable step-by-step mode- Add softened butter to a mixing bowl and beat for 1 minute until creamy and smooth.
- Mix in the honey or maple syrup. The mixture won’t cream like sugar, but it will become glossy and fully combined.
- Stir in the vanilla bean paste and almond extract (if using).
- Add the almond flour and sea salt. Mix until a soft dough forms — slightly sticky but workable.
- Form the dough into a log, wrap tightly, and chill for 30–40 minutes. This helps the dough slice cleanly.
- Preheat the oven to 325°F. Slice the chilled dough into ¼-inch rounds and place on a parchment-lined baking sheet.
- Bake for 10–12 minutes, or until the edges are just barely turning golden.:
- Allow the cookies to cool completely so they set into that soft, melt-in-your-mouth texture.