These almond flour shortbread cookies have the perfect combination of almond flour, coconut sugar, and sea salt. The ratio creates a perfect balance of flavors – not overly sweet or bland, with just the right amount of saltiness.
Not only did I fall in love with these cookies, but my children also adored them. These cookies are a great alternative to traditional flour-based cookies and are gluten-free.
If you’re looking for a healthy, delicious snack, try these almond flour shortbread cookies. They are sure to satisfy your sweet tooth without any guilt.
Almond Flour Shortbread Cookies (no Eggs)
Ingredients:
- Almond flour – 1 cup
- Butter, softened – 3 Tbsp
- Coconut sugar – 3 Tbsp
- Himalayan Sea salt – 1/8 tsp
- Liquid Vanilla extract – 1/2 tsp (or 1/2 tsp of water)
Instructions:
1. Preheat the oven to 350°F and line the baking sheet with parchment paper.
2. Mix all the ingredients and form a dough.
3. Scoop 1” balls onto the baking sheet. Arrange the balls 1 1/2” apart, then use a fork to flatten each cookie until 1/4” thick.
4. Bake for 8-10 minutes, until the cookies start to turn light golden brown on top.
5. Let cool for 10 minutes.
Almond Flour Shortbread Cookies (no Eggs)
Ingredients:
- Almond flour – 1 cup
- Butter, softened – 3 Tbsp
- Coconut sugar – 3 Tbsp
- Himalayan Sea salt – 1/8 tsp
- Liquid Vanilla extract – 1/2 tsp (or 1/2 tsp of water)
Instructions:
- Preheat the oven to 350°F (180°C) and line the baking sheet with parchment paper.
- Mix all the ingredients and form a dough.
- Scoop 1-inch balls onto the baking sheet. Arrange the balls 1 1/2 inches apart, then use a fork to flatten each cookie until 1/4” thick.
- Bake for 8-10 minutes, until the cookies start to turn into light golden brown on top.
- Let cool for 10 minutes.
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