These easy and healthy almond flour shortbread cookies make the perfect addition to your holiday baking and only require five simple ingredients. Such a cute and delicious sweet treat to share with friends and family! {Paleo, vegetarian, dairy-free & gluten-free}.
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Almond Flour Shortbread Cookies Recipe
If you’re looking for a tasty and easy holiday cookie, these healthy shortbread cookies are perfect for the holiday season! They’re similar to traditional shortbread cookies but with a few healthy substitutions to make them more nutritious.
But they’re not just limited to Christmas — switch up the cookie cutter shape, and you can make them any time of year!
Perfectly sweet with a nutty flavor and buttery texture, these gluten-free shortbread cookies are the perfect festive treat for everyone to enjoy.
If you’re looking for more healthy cookie recipes, be sure to try my 3-Ingredient Almond Flour Cookies and 3-Ingredient Peanut Butter Blossoms too!
Why We Love These Almond Shortbread Cookies
- Simple ingredients: You only need 5 ingredients to make these delicious cookies, so there’s no excuse not to make this healthy little treat! We like to make them for any special occasion.
- Quick and easy: The easy shortbread cookie dough can be whipped together and baked in less than 30 minutes, so you can have Christmas cookies ready to go in no time!
- Healthier option: This is such a great recipe if you want a sweet little treat but are trying to stay on top of your wellness goals. Unlike classic shortbread cookies, they contain no butter or white flour! Instead, they’re a good source of fiber, protein, and healthy fats.
- Perfect for those with specific dietary requirements: These tiny cookies are portion-controlled, dairy-free, gluten-free, low carb, vegetarian, and free of refined sugar!
Ingredient Notes
- Almond flour: Use blanched almond flour for this delicious recipe (I typically use the one from Bob’s Red Mill). It’s a good source of heart-healthy fats and fiber, and unlike your typical white flour, it’s lower in carbohydrates while being naturally gluten-free. Plus, almond flour offers a sweet and nutty flavor, which is perfect for this shortbread recipe.
- Salt: A little salt helps to enhance the sweetness of the cookies.
- Honey: To sweeten the cookies without the need for white sugar. Pure maple syrup is a good alternative.
- Coconut oil: This replaces the need for butter and adds to the nutty flavor. Use unrefined if you like a coconut flavor and refined for a less prominent coconut taste. Soften it at room temperature before mixing it with the other ingredients.
- Vanilla extract: If you can, use a pure vanilla extract, but imitation will do the job.
- Warm water: This helps to melt the coconut oil so that it better combines with the rest of the ingredients in the dough.
How to Make Healthy Shortbread Cookies – Step-by-Step Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.
- Add the almond flour and salt to a large bowl and mix to combine, breaking up any clumps of almond flour.
- Next, mix the honey, coconut oil, water and vanilla in a small bowl until combined, smoothing out any clumps of coconut oil with the back of the spoon. You don’t want clumps of oil in the dough.
- Add the wet ingredients to the almond flour mixture and mix until combined. The mixture will seem crumbly, but it should stick together when you press it together with two fingers without crumbling apart.
- Roll the mixture into a ball and place the shortbread dough between two pieces of wax or parchment paper. Using a rolling pin, roll out the dough so that it’s roughly 7-9mm thick.
- Use a cookie cutter that’s roughly 5cm in diameter and press into the cookie dough. Place each cookie on the baking sheet about an inch apart. Repeat, collecting the excess dough and rolling it into a ball and rolling it flat to press more cookies until all the dough is used up.
- Decorate the cookies however you wish (see suggestions below) or leave them plain.
- Bake the cookies for 7-9 minutes or until the bottom and top edges of the cookies are very lightly golden brown (watch them very carefully). Allow the cookies to cool completely on the baking sheet, as this is the time when they’ll firm up.
Expert Tip: You’ll know these cookies are done when they are very lightly golden on the top and bottom edges, but not overly browned. When you take the cookies out of the oven, they’ll still be slightly soft when you touch them on the surface, but DON’T be tempted to put them back in the oven as they can burn very quickly. They’ll firm up as they cool.
Keep scrolling to the recipe card below for the full printable recipe!
Tips for the Best Shortbread Cookies
- Be sure to measure out the ingredients VERY carefully and follow the measurements exactly, as any small adjustments to the ingredients could result in a change in the consistency of the dough and taste and texture of the cookies.
- When mixing together the wet ingredients, break down any clumps of coconut oil with the back of your spoon, so that there aren’t clumps of it throughout the dough.
- Be sure to roll out the dough so that it’s all the same thickness. If some cookies are thinner than others, they may cook and brown faster, resulting in some cookies being overcooked.
- I rolled out my dough to about 7-8mm thickness and used cookie cutters that were 4-5cm in diameter. My cookies were done baking at the 8 minute mark. If you use a larger cookie cutter or thicker dough, you may need to increase the cooking time slightly.
- I recommend keeping a really close eye on these cookies when baking since they brown and burn easily. Since the cookies are on the smaller side, they bake up really fast.
- You’ll know these cookies are done when they are VERY lightly golden around the bottom edges, but not overly browned. When you take the cookies out of the oven, they will still feel slightly soft to the touch, but DON’T be tempted to bake them longer, as they can burn very quickly. They will firm up as they cool on the baking sheet.
- I used these snowflake stamp cookie cutters and they worked perfectly with this cookie dough. They look so fancy with minimal effort!
- Almond meal is not the same as almond flour. Be sure to get the right product for the best results.
- I know it’s tempting to use an electric mixer for this recipe like other cookies, but they don’t need it. Keep it simple with a regular bowl and mixing spoon.
Recipe FAQs
Yes, they freeze really well! Store in the freezer for up to 2 months in a freeze safe container or bag. If stacking them, place a piece of parchment paper in between them to prevent the cookies from sticking together. Allow them to thaw to room temperature before serving.
In this case, I wouldn’t recommend it. This recipe has been created specifically to be made with almond flour. All-purpose flour has a totally different consistency so the recipe would have to be modified accordingly.
This almond flour shortbread cookie recipe is tried and tested so you shouldn’t run into any issues with this recipe. For best results, be sure to measure the ingredients accurately. Additionally, be sure to let the cookies fully cool on the baking sheet before serving or storing, as this is when they firm up — don’t be tempted to remove them from the tray too soon!
Almond flour is denser than other flours so it’s the perfect consistency for this shortbread cookie recipe. It also adds a little sweetness and a slight nutty flavor, in addition to healthy fats, fibre and protein for some added nutrients.
Are cookies made with almond flour better for you?
Almond flour contains heart healthy monounsaturated fats, fiber and protein, in addition to vitamin E and magnesium, so it’s much more nutrient dense than cookies made with regular white flour, which tends to be more refined and lower in nutrients. Almond flour is also lower in carbohydrates, which can assist with blood sugar control. Furthermore, if you have a gluten intolerance, it can be a great alternative to wheat-based flour since it’s naturally gluten-free.
While almond flour can be a healthier alternative to more refined flours, it really depends on the other ingredients going into your cookies. If you’re adding a ton of sugar, butter or other processed ingredients, then almond flour cookies will not necessarily be better for you, but the almond flour can certainly add in some extra nutrients while contributing a delicious nutty flavor.
Storage Guidelines
To store: You can store the cookies in an airtight container or cookie tin at room temperature for 5 days or in the fridge for up to 2 weeks.
To freeze: Freeze in a freezer-safe bag or container for up to 2 months. Layer cookies between pieces of parchment paper if stacking in the container.
How to Decorate Shortbread Cookies
This is the fun part because you can get really creative with how you decorate these healthy shortbread cookies! Feel free to switch up the cookie cutters you use and decorate with different tasty toppings!
Here are some topping ideas:
- Sprinkles or edible pearls
- Finely chopped candy cane
- Your favorite cookie icing
- Drizzle of dark chocolate
- Finely chopped pistachios
- Sprinkle of shredded coconut
- Dipped in dark chocolate with a sprinkle of sea salt
Get creative and jazz them up however you like. They make a great edible gift for family and friends!
Serving Suggestions
I highly recommend serving these almond flour shortbread cookies along with this healthy hot chocolate recipe or turmeric latte for a cozy snack or treat. They’re also great served along with a cup of tea or glass of milk (perfect for Santa, too)!
For a balanced snack option, you could also serve the cookies along with some fresh fruit, like this Christmas Fruit Wreath, Christmas Fruit Salad, or these Watermelon Christmas Trees for some extra festive flair.
Recipe Variations
- More nutty flavor: Add a drop or two of almond extract.
- For more crunch: Add some finely chopped pistachios to the dough before baking.
- For more zesty flavor, Add orange or lemon zest.
- For a chocolatey twist: Dip half of the baked cookie in melted chocolate, drizzle melted white chocolate on top of your cookies, or fold in some mini chocolate chips before baking.
More Easy Treats
- 3-Ingredient Christmas Fudge
- Lemon Almond Flour Cookies
- Oat Thumbprint Cookies
- Oat Peanut Butter Banana Cookies
- Banana Zucchini Cookies
- No-Bake Flourless Chocolate Cookies
- Healthy Pumpkin Breakfast Cookies
Did you make this recipe? Scroll down to leave a star rating and review!
Healthy Almond Flour Shortbread Cookies {Gluten-free}
Ingredients
- 2 cups blanched almond flour
- 1/4 teaspoon salt
- 1/4 cup honey
- 3 tablespoons coconut oil (softened at room temperature)
- 1 teaspoon warm water
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Add the almond flour and salt to a large bowl and mix to combine, breaking up any clumps of almond flour.
- Next, mix the honey, coconut oil, water and vanilla in a small bowl until combined, smoothing out any clumps of coconut oil with the back of the spoon.
- Add wet ingredients to the almond flour mixture and mix until combined. The mixture will seem crumbly, but it should stick together when you press it together with two fingers.
- Roll the mixture into a ball and place in between two pieces of wax or parchment paper. Using a rolling pin, roll out the dough so that it’s roughly 7-9mm thick.
- Use a cookie cutter that’s roughly 5cm in diameter and press into the cookie dough. Place each cookie on the baking sheet about an inch apart. Repeat, collecting the excess dough and rolling it into a ball and rolling it flat to press more cookies until all the dough is used up.
- Decorate the cookies however you wish or leave them plain.
- Bake the cookies for 7-9 minutes or until the bottom and top edges of the cookies are very lightly golden (watch them very carefully). Allow the cookies to cool completely on the baking sheet, as this is the time when they’ll firm up.
Notes
- Be sure to measure out the ingredients VERY carefully and follow the measurements exactly, as any small adjustments to the ingredients could result in a change in the consistency of the dough and taste and texture of the cookies.
- When mixing together the wet ingredients, break down any clumps of coconut oil with the back of your spoon, so that there aren’t clumps of it throughout the dough.
- Be sure to roll out the dough so that it’s all the same thickness. If some cookies are thinner than others, they may cook and brown faster, resulting in some cookies being overcooked.
- I rolled out my dough to about 7-8mm thickness and used cookie cutters that were 4-5cm in diameter. My cookies were done baking at the 8 minute mark. If you use a larger cookie cutter or thicker dough, you may need to increase the cooking time slightly.
- I recommend keeping a really close eye on these cookies when baking since they brown and burn easily. Since the cookies are on the smaller side, they cook up really fast.
- You’ll know these cookies are done when they are VERY lightly golden around the bottom edges, but not overly browned. When you take the cookies out of the oven, they will still feel slightly soft to the touch, but DON’T be tempted to bake them longer, as they can burn very quickly. They will firm up as they cool on the baking sheet.
- I used these snowflake stamp cookie cutters and they worked perfectly with this cookie dough. They look so fancy with minimal effort!
Nutrition
This recipe was originally posted in November 2022 and was updated in November 2023 to include more helpful tips.
Substitute for honey?
You could try maple syrup, brown rice syrup or agave. Please let me know how it goes if you decide to experiment with another option!
what adjustments would be needed for high altitude (9000-ft)?
So sorry for the delay! I’m not an expert at high altitude baking, but you may find this article helpful. It may require a bit of experimentation to get the consistency of the dough right. You may need to add a bit more honey if you’re finding that the dough isn’t binding together properly. Hope it works out for you if you decide to try it out!
Hi! Possible to sub olive oil instead of coconut oil?
I haven’t personally tried it, so I’m not 100% sure what the outcome would be. My only concern is that the olive oil is more liquid-y than softened coconut oil, so I’m not sure if it would affect the consistency of the dough? Keep me posted if you decide to experiment!