These easy and healthy shortbread cookies made with almond flour make the perfect addition to your holiday cookie tray and only require five simple ingredients. Such a cute and delicious 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! They’re similar to traditional shortbread cookies but with a few 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.
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!
Elysia’s Recipe Recap
Simple ingredients: You only need 5 ingredients to make these cookies, so there’s no excuse not to make them!
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 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 low in sugar!
Serving Suggestions: I highly recommend serving these almond flour shortbread cookies along with this dark chocolate hot chocolate or almond milk 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.
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. Almond meal is not the same thing, so make sure you get almond flour.
- Salt: Provides some extra flavor and helps enhance the sweetness in the cookies.
- Honey: To sweeten the cookies. Pure maple syrup is a good alternative.
- Coconut oil: This replaces the need for butter. 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.
- Pure vanilla extract: For extra flavor.
How to Make Almond Flour Shortbread Cookies
- 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.
Scroll 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 that you keep 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.
- I used these snowflake stamp cookie cutters and they worked perfectly with this cookie dough. They look so fancy with minimal effort!
Recipe FAQs
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!
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 to prevent them from sticking together.
How to Decorate Shortbread Cookies
This is the fun part because you can get really creative! 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!
Recipe Variations
- More nutty flavor: Add a drop or two of almond extract for even more almond flavor.
- For more crunch: Add some finely chopped pistachios to the dough before baking.
- For more zesty flavor, Add orange or lemon zest.
- For a chocolaty 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 or a bit of cocoa powder before baking.
More Healthy Treats
If you’re looking for more simple yet totally delicious treats, consider making a batch of this 3-Ingredient Christmas Fudge. It’s always a show-stopper!
For a brighter note, try these chewy Lemon Almond Flour Cookies. We love the citrus flavor!
Or, you can make a batch of Peanut Butter Thumbprint Cookies with Jam. They’re made with almonds, pecans, coconut flakes, and peanut butter and have a delicious strawberry chia jam in the middle. So good!
Did you make this recipe? Scroll down to leave a star rating and review!
Healthy Shortbread Cookies
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. The post text and formatting were updated again in December 2025.
Would butter work in place of coconut oil in this recipe?
I haven’t personally tried it, but I think softened butter could work since it has a very similar consistency to coconut oil. Keep me posted if you try it!
I did end up trying it with butter and it worked well! I found the cookies were a but easier to handle when not rolled too thin. They held together well and were the perfect sweetness. I even added a bit of cocoa to the leftover dough and it worked well as welll!
Thanks so much for reporting back Brooke and so happy the recipe worked out well with butter too! And yes, you definitely don’t want to roll this dough too thin – thanks for reinforcing that tip! Love how you tried adding some cocoa powder too. I’ll have to try that next time :)
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!