The holidays are here and that means it’s time for holiday baking! These shortbread almond flour cookies are the perfect option for a little something sweet.
These cookies are quick and easy to make, you likely already have all the ingredients ready in your pantry.
The best part about these shortbread almond flour cookies is that they are completely gluten-free. You can share them with your family and friends without worrying about gluten intolerance.
More Reasons to Enjoy these Shortbread Almond Flour Cookies
We just can’t keep them a secret anymore! Here are some additional perks to these cookies.
- Gluten free and tasty
- Minimal mess – no need to roll the cookie dough
- Fast and hassle free – whip them up after work, freeze the dough for later or make them with your kids for a family friendly recipe
- Many decorating options – Dunk them in chocolate, add festive sprinkles, or add chopped nuts
Ingredients for Shortbread Almond Flour Cookies
You definitely have most of these ingredients on-hand in your pantry!
- Almond flour (2.5 cups)
- Butter (4 tablespoons, melted)
- Maple syrup (1/4 cup)
- Almond extract (1 teaspoon)
- Salt (1/8 teaspoon)
- Dark chocolate chips (1/2 cup)
- Coconut oil (1 teaspoon)
- Sprinkles or nuts (optional)
How to Make Shortbread Almond Flour Cookies
Place all ingredients in a medium-sized bowl and mix together. Once combined, use your hands to form the dough into a long, rounded log (about 1.5 inches in diameter).
Roll your shortbread log into a piece of plastic wrap and place in the refrigerator for at least 15 minutes to chill and harden the dough.
While your shortbread log is in the fridge, preheat the oven to 350ºF and spray a baking sheet with coconut oil spray (Or cover it with parchment paper.)
Once chilled, slice your log into 1/4 thick rounds. (Cookie sized)
Place the cookies on the baking sheet and bake for 12-14 minutes.
Remove from the oven and let them cool completely.
Place chocolate chips and coconut oil into a small bowl and melt in the microwave or a double boiler.
Next, once your cookies have cooled off completely, dip half of the cookie into the melted chocolate. Let any excess chocolate drip from the cookie and then sprinkle the melted chocolate with sprinkles or nuts! Repeat this step until all of the shortbread cookies are coated in chocolate.
Let cool completely. Serve or store in the freezer. Happy holidays to you and yours!
Serving Size: 1/10 Calories: 162 Sugar: 10 Sodium: 67 Fat: 12 Carbohydrates: 14 Fiber: 2 Protein: 2