These Gluten-Free Almond Flour Shortbread Cookies bake in under 15 minutes. They’re wheat-free and will simply melt in your mouth!
These gluten-free almond flour shortbread cookies are a classic treat with a tender, buttery texture that simply melts in your mouth. With only a handful of simple ingredients, they’re easy to make and perfect for any occasion. Plus, they take less than a quarter of an hour in the oven!
Shortbread cookies have a rich history, originally hailing from Scotland, where they were a luxury reserved for special occasions. Over time, they’ve become a beloved treat around the world, especially during the holiday season. Fun fact: The name shortbread comes from the high butter content used in these cookies, which gives the dough its “short” or crumbly texture.
Are Gluten-Free Almond Flour Shortbread Cookies Healthy?
That’s a straight-up no, friends. But while shortbread cookies aren’t necessarily a health food, this version has a few perks. Almond flour is naturally gluten-free, and this recipe also uses less sugar, so it may be classified as a more mindful treat than some. Just remember, these gluten-free almond flour shortbread cookies are still a sweet snack – perfect for enjoying in moderation.
The Secret To Perfect Shortbread Texture
One of the key elements to getting that irresistible, buttery, melt-in-your-mouth texture is creaming the butter and sugar until it’s light and fluffy. This incorporates just the right amount of air to give your cookies a delicate crumb. And for the smoothest consistency, use blanched almond flour. Since this type of flour has had the skins removed, it blends seamlessly into the dough, resulting in that classic shortbread look and taste. If you’re tempted to skip measuring your ingredients, resist! Precise measurements are critical in baking, especially with almond flour, which can vary in density.
How To Make Ahead And Store
These shortbread cookies can be stored at room temperature in an airtight container for about 1 week. They are a fabulous make-ahead treat because they taste just as great a few days after baking! You can also freeze these cookies. Once they’ve cooled, place them in a single layer on a baking sheet and freeze until firm, and then transfer to an airtight container. They’ll keep in the freezer for up to 3 months.
Serving Suggestions
These gluten-free almond flour shortbread cookies are great as the centerpiece of a holiday dessert tray. Consider making a shortbread trio by including Paleo Whipped Gluten-Free Shortbread Cookies and these enticing Shortbread Cookies With Jam. Top off your dessert table with some of this colorful Vegan Peppermint Bark and some Oatmeal Squares. Serve these treats alongside Sugar-Free Eggnog (the rum is optional), or a warm mug of this Ginger Snap Cookie Steamer Drink.
Recipe
Ingredients
- 9 tablespoons unsalted butter at room temp (124g)
- 1/2 cup powdered sugar (60g)
- 1/2 teaspoon vanilla extract
- 3 cups almond flour (300g)
- Pinch of salt
- 1 egg white
- 1 tablespoon water
- 2 tablespoons raw organic cane sugar
Instructions
- Preheat your oven to 325°F.
- In a large bowl, beat the butter and sugar with an electric hand mixer until smooth and creamy. Add the vanilla and beat until well mixed.
- Stir in the flour and salt until well mixed. Form the dough into a square, wrap in plastic wrap, and chill 20-30 minutes.
- Once chilled, roll the shortbread between two layers of parchment paper (one on the bottom, one on top of the shortbread dough) until about 1/2 inch thick. You should have roughly a 10×8 inch square.
- Remove the top layer of parchment and cut the dough into 2×1.5 inch squares (you'll have 24). Gently transfer the parchment paper with the dough onto a cookie sheet.
- Whisk the egg white and water until well mixed and brush on top of each cookie. Sprinkle with granulated cane sugar.
- Bake until the edges are just golden brown, about 12-14 minutes (they set up a lot!). Cool completely on the pan.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Sounds & Looks Yummy; but, I don’t use butter. Could I substitute Ghee for reg. butter?
Yes, but it may taste and feel a bit different.
Can these be stored at room temp for a week?
Or should I freeze them?
PS I rated 4 stars because they’re even better w almond flavoring. No 4.9 rating
Hi Denise, they’ll keep nicely in an airtight container at room temperature for about a week, but if you want them to last longer, freezing is a great option. And thanks for the feedback!
Hi, do you use the powdered sugar to mix with the butter? And is the organic cane sugar for dusting the cookies afterwards?
Hi Sure! Yes, you mix the powdered sugar with the butter. The raw organic cane sugar is for dusting the cookies after brushing them with the egg white mixture. Enjoy baking!
Have you ever made this recipe into bars instead? Just wondering if there’s any difference in cooking time, etc.
I haven’t tried but it should work. It may require a few extra minutes, just keep an eye on the edges for a golden brown color.