Gluten-free Almond Flour Shortbread Cookies with Only 3 Ingredients

When the craving for a sweet treat strikes, it’s time to whip up a batch of these delightful gluten-free almond flour shortbread cookies. These simple yet scrumptious cookies come together in no time and require just three basic ingredients. Whether you’re hosting a gathering, enjoying a cozy night in, or seeking something sweet to complement your afternoon tea, these cookies fit the bill perfectly.

What Makes This Recipe Special

There are so many reasons to love these almond flour shortbread cookies. First off, they’re incredibly quick and budget-friendly, making them an easy go-to when you’re short on time but big on cravings. Perfect for both novice bakers and seasoned pros, this recipe requires no complex techniques—just mix, shape, and bake!

Imagine serving these cookies at a family gathering or as a special treat for your kids after school. They’re not only delicious but also satisfy gluten-free and dairy-free dietary needs. Your guests might never even guess they’re healthier!

“These cookies are a game changer! So easy to make and utterly delicious. I can’t believe they’re gluten and dairy-free!” – A satisfied baker.

How to Prepare This Recipe

Making gluten-free almond flour shortbread cookies is incredibly straightforward. Here’s an overview of the steps involved:

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Gather your ingredients.
Mix everything in a bowl until a dough forms.
Shape the dough into cookies.
Bake until golden and fragrant.

This step-by-step approach ensures that you know what to expect as you dive into the baking process!

Gather Your Ingredients

To make these delicious cookies, you’ll need:

Almond flour (preferably blanched for a smooth texture)
Sweetener (maple syrup or your choice of sugar)
Coconut oil (melted; you can substitute with another neutral oil if preferred)

Feel free to customize your sweetener or oil based on your dietary preferences or what you have on hand!

Step-by-Step Directions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a mixing bowl, combine the almond flour and sweetener. Stir until well mixed.
Pour in the melted coconut oil and mix until a dough forms. If the mixture seems too dry, add a splash of water or additional oil.
Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet and flatten them slightly.
Bake for 10-12 minutes or until the edges are golden. Keep an eye on them to prevent over-baking.
Let them cool on the baking sheet for a few moments before transferring to a wire rack to cool completely.

Best Way to Serve

These shortbread cookies shine on their own, but you can elevate them with some creative serving suggestions:

Tea Time: Pair these cookies with your favorite herbal tea or coffee.
Ice Cream Sandwiches: Sandwich a scoop of dairy-free ice cream between two cookies for a delightful treat.
Chocolate Drizzle: Drizzle melted dark chocolate over the top for an indulgent twist.

Storage Tips

To keep your almond flour shortbread cookies fresh for longer, store them in an airtight container. They should last about a week at room temperature. For longer storage, consider freezing them for up to three months. Just layer them between sheets of parchment to avoid sticking.

Pro Chef Tips

Here are a few expert tips to ensure your cookies come out perfectly:

Chill the Dough: If your dough is too sticky to handle, refrigerate it for about 30 minutes. This makes it easier to shape.
Don’t Skip the Parchment: Always line your baking sheet to prevent sticking and ensure even baking.
Experiment: Don’t hesitate to add spices like cinnamon or vanilla extract for extra flavor!

Creative Twists

There are many delightful ways to change up this recipe:

Citrus Zest: Add lemon or orange zest to the dough for a refreshing flavor.
Nuts or Seeds: Fold in chocolate chips, chopped nuts, or seeds for added texture and taste.
Sweetener Variations: Try using honey or agave syrup if you want a different sweetness profile.

Your Questions Answered

Q: How long does it take to make these cookies?
A: From start to finish, these cookies take about 20 minutes, plus cooling time.

Q: Can I substitute almond flour with another type of flour?
A: Almond flour is key for the texture and flavor, but you can try coconut flour as a gluten-free substitute, adjusting liquid as needed.

Q: How should I store leftover cookies?
A: Keep them in an airtight container at room temperature for up to a week, or freeze for up to three months.

These gluten-free almond flour shortbread cookies are bound to become a favorite in your home—easy to make, delicious, and adaptable to fit your tastes! So why not give this simple recipe a try? You won’t be disappointed!