Almond Flour Shortbread Cookies (grain-free) Recipe

Introduction

These Almond Flour Shortbread Cookies are a delicious grain-free treat that’s both buttery and subtly sweet. Perfectly crisp with melty chocolate chips, they make an irresistible snack or dessert for any occasion.

Ingredients

• 6 tbsp butter, softened
• 1/4 cup white sugar
• 1/2 tsp vanilla extract
• 1/2 tsp almond extract (optional)
• 1 egg white
• 2 cups almond flour
• 1/3 cup mini chocolate chips (or your favorite chocolate chips, chopped)
• Optional: More melted chocolate for dipping or drizzling

Instructions

1. Step 1: In a large mixing bowl, beat together the softened butter and sugar with a mixer until creamy. Add the vanilla extract, almond extract if using, and egg white. Blend briefly until just combined.
2. Step 2: Add the almond flour and mix until well combined. Fold in the chocolate chips gently.
3. Step 3: Place a piece of plastic wrap on your counter. Transfer the dough onto the plastic wrap and shape into a log about 2½ to 3 inches wide. Wrap the log tightly and refrigerate for at least 2 hours.
4. Step 4: Preheat your oven to 350°F (175°C) and line a baking pan with parchment paper. Remove the dough from the fridge and slice into ⅓ to ½-inch thick cookies using a sharp knife.
5. Step 5: Bake the cookies for 14-16 minutes or until the edges turn golden. Let them cool completely on a wire rack.
6. Step 6: Optionally, dip the cooled cookies in melted chocolate or drizzle melted chocolate over them for extra indulgence. Enjoy!

Tips & Variations

• For a nuttier flavor, toast the almond flour lightly before mixing.
• Use dark chocolate chips for a richer taste or white chocolate for a sweeter variation.
• To make these vegan, substitute butter with coconut oil and use a flax egg instead of egg white.
• Chilling the dough longer than 2 hours helps maintain the cookie shape and enhances texture.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the fridge for up to one week or freeze for up to 3 months. Reheat briefly in a warm oven to refresh their crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute almond flour with another type of flour?

Almond flour is key to the grain-free texture and flavor of these cookies. You can try coconut flour, but it absorbs moisture differently, so adjustments in wet ingredients are necessary. Regular all-purpose flour will change the texture and is not grain-free.

Do I have to use egg white in this recipe?

The egg white helps bind the dough and contributes to the texture. If you prefer to omit it, you may try using a small amount of flax or chia seed egg as a binder, though the texture may differ slightly.

Almond Flour Shortbread Cookies (grain-free) Recipe

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★★★★★

4.7 from 116 reviews

These Almond Flour Shortbread Cookies are a delightful grain-free treat that combine buttery richness with the subtle sweetness of almond and vanilla extracts. Enhanced with mini chocolate chips for a perfect bite of chocolate, these cookies offer a tender, crumbly texture that melts in your mouth. Ideal for those seeking a gluten-free, indulgent yet simple dessert, they’re easy to prepare and baked to golden perfection.

• Author: Felix
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours 30 minutes
• Yield: Approximately 20–24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Cookie Dough

• 6 tbsp butter, softened
• 1/4 cup white sugar
• 1/2 tsp vanilla extract
• 1/2 tsp almond extract (optional)
• 1 egg white
• 2 cups almond flour
• 1/3 cup mini chocolate chips (or your favorite chocolate chips, chopped)

Optional Toppings

• More melted chocolate for dipping or drizzling on top of cookies

Instructions

1. Prepare the dough: In a large mixing bowl, beat together the softened butter and sugar using a mixer until creamy and smooth. Add vanilla extract, almond extract, and the egg white, then briefly mix just until incorporated. Gradually add the almond flour and mix until well combined. Finally, fold in the mini chocolate chips gently to distribute evenly without overmixing.
2. Shape and chill the dough: Lay a piece of saran wrap on your counter. Place the cookie dough in the center and use your hands to gently form it into a log approximately 2 1/2 to 3 inches wide. Wrap the dough log tightly in the saran wrap and refrigerate it for at least 2 hours to firm up and enhance the flavors.
3. Preheat and slice: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Remove the chilled dough log from the fridge and unwrap. Using a sharp knife, slice the dough into cookies about 1/3 to 1/2 inch thick, placing each slice evenly spaced on the prepared baking sheet.
4. Bake the cookies: Bake the cookies in the preheated oven for 14 to 16 minutes or until the edges turn golden brown. Keep an eye to avoid overbaking, as almond flour cookies can dry out.
5. Cool and decorate: Allow the cookies to cool completely on the baking sheet or a wire rack. Optionally, dip the cookies in melted chocolate or drizzle extra melted chocolate on top for an added decadent touch. Serve and enjoy your delicious almond flour shortbread cookies!

Notes

• For a stronger almond flavor, the almond extract is optional but recommended.
• Use softened butter to ensure smooth mixing and proper dough consistency.
• Make sure to chill the dough for at least 2 hours; this helps the cookies hold their shape during baking.
• If you prefer a nut-free version, substitute almond flour with an appropriate alternative, but baking time and texture may vary.
• Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

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