Almond Flour Shortbread Cookies Recipe

Add these shortbread almond flour cookies to your baking lineup for the next get-together. These cookies are rich and buttery, naturally gluten-free, and quick to prepare with simple pantry ingredients. They slice from a chilled dough log, so there’s no rolling or cutters required — just mix, chill, slice, bake, and decorate.

The Best Almond Flour Cookies

These almond flour shortbread cookies are ideal for holiday baking or any time you want a tender, nutty cookie without wheat flour. The recipe relies on almond flour for texture and almond extract for a delicate fragrant note. A quick chill firms the dough into a sliceable log so you can make neat, uniform rounds with minimal effort.

Whether you’re baking for a holiday cookie exchange or a cozy afternoon at home, these cookies are a simple crowd-pleaser. They pair nicely with hot tea or coffee and make a lovely addition to any cookie tray.

All the Ingredients You Need

These cookies use everyday ingredients you likely already have in the pantry or fridge. Here is a concise ingredient list for one batch (about 10 servings):

• Almond flour — 2 1/2 cups
• Butter — 4 tablespoons, melted
• Maple syrup — 1/4 cup
• Almond extract — 1 teaspoon
• Salt — 1/8 teaspoon
• Dark chocolate chips — 1/2 cup (for dipping)
• Coconut oil — 1 teaspoon (to smooth melted chocolate)
• Sprinkles or chopped nuts — optional for decoration

How to Make Almond Flour Cookies

Read the full recipe steps below for the best results. Prep time includes chilling the dough briefly to make slicing easier.

1. In a medium bowl, combine almond flour, melted butter, maple syrup, almond extract, and salt. Stir until the mixture comes together into a cohesive dough. Use your hands if needed to press it into a uniform mass.
2. Form the dough into a log about 1.5 inches in diameter. Wrap the log tightly in plastic wrap and chill in the refrigerator for at least 15 minutes. Chilling firms the dough so you can achieve clean slices.
3. Preheat the oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper or lightly coating it with a neutral oil spray.
4. Remove the chilled dough log from the refrigerator and unwrap it. Using a sharp knife, slice the log into rounds about 1/4 inch thick. Place the rounds on the prepared baking sheet, spaced slightly apart.
5. Bake the cookies for 12–14 minutes, until the edges are set and they have a light golden tint. Almond flour cookies do not brown as much as wheat-based cookies, so look for a firm texture rather than deep color.
6. Take the cookies from the oven and allow them to cool completely on a wire rack before decorating.
7. To add a chocolate layer: melt dark chocolate chips with coconut oil in short bursts in the microwave or using a double boiler, stirring until smooth. Dip half of each cooled cookie into the melted chocolate, let excess drip off, then top with sprinkles or nuts while the chocolate is still wet. Let the chocolate set before storing.

Sugar Cookies vs. Shortbread Cookies

Shortbread and sugar cookies differ primarily in texture and sweetness. Sugar cookies are typically sweeter and often rolled and cut into shapes before baking. Shortbread is more butter-forward, with a crumblier, tender texture — shortbread generally benefits from a hint of almond extract for flavor. This almond flour shortbread leans into that buttery, slightly dry shortbread character while staying moist from the almond flour and maple syrup.

Common Questions About Almond Flour Cookies

Storage Instructions

Layer cooled cookies in an airtight container with parchment paper between layers. Store at room temperature in a cool, dark place for 3–5 days.

Freezer Instructions

Cookies freeze well decorated or undecorated. Layer them in a freezer-safe bag or container with parchment between layers and freeze for up to 3 months. Thaw at room temperature before serving.