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+ servings
Five almond flour shortbread cookies stacked on top of each other.
Course Cookies

Almond Flour Shortbread Cookie Recipe

By: Elysia
Servings 32 small cookies (about 2-inches in diameter)
These easy and healthy almond flour shortbread cookies make the perfect addition to your holiday baking and only require five simple ingredients. Such a delicious sweet treat to share with friends and family! {Paleo, vegetarian, dairy-free & gluten-free}.
Prep Time 15 mins
Cook Time 7 mins
Total Time 22 mins


  • 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


  • 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.


  • 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.


Calories: 59kcalCarbohydrates: 4gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 18mgPotassium: 2mgFiber: 1gSugar: 2gVitamin C: 1mgCalcium: 15mgIron: 1mg
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