The Best Almond Flour Shortbread Cookies
Buttery and crumbly, these almond flour shortbread cookies are the best melt-in-your-mouth goodness you’ll love. This easy mouthwatering and classic recipe is gluten-free and low on sugar.
Servings: 20 cookies (3-inch diameter)
- 2 and 1/4 cup almond flour
- 1/4 cup granulated sugar
- 1/2 cup butter softened
- 1 tsp almond extract
- 1/4 cup chocolate chips milk or dark to taste.
Cream the butter with the almond extract. (either by hand or with a handheld mixer)
Once smooth, add in the almond flour. Using your hands, gather the ingredients into a dough.
Once it’s holding together, wrap in cling film and refrigerate for an hour. It is a crumbly dough, so don’t worry if it is not perfect and smooth.
Next, place the dough between 2 parchment papers and roll with a rolling pin. Then, place the dough between 2 parchment papers and roll with a rolling pin. Using cookie cutters, cut your cookie and place it on a baking sheet covered with a silicone mat or parchment paper.
Place the cookies with almond flour in the fridge for 15 minutes. In the meantime, pre-heat the oven at 425F.
Bake for 6 minutes or until slightly golden. Adjust to 4 minutes if the almond flour cookies are smaller.
Allow to cool completely before handling them.
Optional: Melt the chocolate in 20 seconds increments in the microwave. Dip the cookies as desired or drizzle using a spoon.