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Gluten-Free Almond Flour Shortbread Cookies

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Charlotte Bothe

Gluten-Free Almond Flour Shortbread Cookies Recipe

If you've never baked gluten free, these cookies are a great treat to help you get your feet wet. The dough is easily stirred together by hand in just a couple of minutes, and guarantees a tender, crisp, buttery cookie.

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At a glance

Prep
Bake
Total
Yield
15 cookies
Nutrition information

Ingredients

Choose your measure:

Instructions

  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  2. Mix all of the ingredients in a small bowl until a cohesive dough forms.
  3. Scoop 1" balls of dough onto the prepared baking sheet; a teaspoon cookie scoop works well here. Arrange the balls of dough about 1 1/2" to 2" apart.
  4. Use a fork to flatten each cookie to about 1/4" thick, making a crosshatch design.
  5. Bake the cookies for 8 to 10 minutes, until they start to turn light golden brown on top.
  6. Remove the cookies from the oven and cool them on the pan for 10 minutes. Transfer them to a rack to cool completely before serving.

Nutrition Information

  • Serving Size 11g
  • Servings Per Batch 15
Amount Per Serving:
  • Calories 60
  • Calories from Fat 50
  • Total Fat 6g
  • Saturated Fat 1.5g
  • Trans Fat 0g
  • Cholesterol 5mg
  • Sodium 20mg
  • Total Carbohydrate 3g
  • Dietary Fiber 1g
  • Sugars 2g
  • Protein 1g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.