Almond Flour Shortbread Cookies (grain-free) Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
Keywords: almond flour cookies, grain free cookies, gluten free shortbread, almond shortbread cookies, low carb cookies, chocolate chip cookies almond flour
