Christmas and cookies kind of go hand in hand. Growing up my mom would make so many different kinds: chocolate chip, sugar cookies, those nutty cookies rolled in powdered sugar, those chocolate cookies rolled in powdered sugar, the list goes on.
Batch after batch, my mom would fill up jars of cookies to last anyone months. Heaven.
Today I’m going to share a delicious four ingredient cookie base that is absolutely perfect for your Christmas cookie lineup.
These easy gluten free shortbread cookies made with almond flour are buttery, crumbly, yet they hold together and are soft in the middle. The toasty edges add the perfect balance and flavor to the slightly sweet shortbread.
Ingredients for almond flour shortbread cookies:
- butter or ghee: I haven’t tested it with coconut oil, but I think it should work! My favorite part of the shortbread cookies is their buttery shortbread texture, so unless you absolutely can’t do dairy, I wouldn’t recommend subbing in coconut oil.
- agave nectar: honey or maple syrup works here too
- vanilla extract
- blanched almond flour: I love blanched because it makes for a really beautiful shortbread color
- chocolate chips: I used semi-sweet but feel free to use dark or milk chocolate – even white chocolate would be delicious!
- refined coconut oil: it helps make the chocolate more drizzly and dip-able. I go for refined coconut oil because it doesn’t have a coconutty taste compared to other coconut oils.
How to make gluten free shortbread cookies:
It’s so simple to make this recipe! The KEY to this recipe is allowing the dough to chill in the freezer and cutting/handling the shapes when the dough is chilled and hardened.
In a large bowl, mix together the almond flour, butter, agave nectar, and vanilla.
Place the cookie dough in between two pieces of parchment paper and on top of a cutting board.
Use a rolling pin to roll it out into a flat 1/4 inch oval.
Keep the rolled dough on the cutting board, in between the two pieces of parchment paper and freeze it for 20 minutes.
While the cookie dough is chilling, preheat the oven to 350F.
Use a cookie cutter to cut 12 cookies from the dough and place them on a baking sheet lined with parchment paper. I found it easiest to use a butter knife to slide until the cut cookie and transfer it to the baking sheet.
After the 12 cookies are cut, re-roll out the remaining dough between the 2 pieces of parchment paper and place back in the freezer to cut the second batch.
Bake for 8 – 10 minutes until the edges are golden. I found 8 minutes and 30 seconds to be the sweet spot, so once it hits 8 minutes, keep an eye on them. You want the edges to be golden brown but the centers to still be a light shortbread color.
Allow to cool on the pan for a few minutes before transferring to a cooling rack.
Melt the chocolate and coconut oil in a medium bowl and whisk until smooth. I melted it by putting it in the microwave for 1 minute and 30 seconds, stirring every 30 seconds.
Dip the cookies in the melted chocolate and place on a piece of parchment paper. If needed, pop them in the fridge for 5 minutes to allow the chocolate to harden.
Other Christmas Cookies you’ll love:
- Gluten Free Peanut Butter Blossom Cookies
- Gluten Free Hot Cocoa Christmas Cookies
- Gingerbread Cookies
- No Bake Christmas Sprinkle Cookies
- Shortbread Cookies
Recipe
Gluten Free Shortbread Cookies
Gluten Free Shortbread Cookies are made with almond flour and only four ingredients! Buttery & soft, they are delicious dipped in chocolate!
Ingredients
- 2 cups blanched almond flour
- 6 tablespoons salted butter, room temperature
- 1/4 cup agave nectar
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate (melted for drizzling)
- 1 tablespoon refined coconut oil
Instructions
Before we get started: The KEY to this recipe is allowing the dough to chill in the freezer and cutting/handling the shapes when the dough is chilled and hardened.
- In a large bowl, mix together the almond flour, butter, agave nectar, and vanilla.
- Place the cookie dough in between two pieces of parchment paper and on top of a cutting board.
- Use a rolling pin to roll it out into a flat 1/4 inch oval.
- Keep the rolled dough on the cutting board, in between the two pieces of parchment paper and freeze it for 20 minutes.
- While the cookie dough is chilling, preheat the oven to 350F.
- Use a cookie cutter to cut 12 cookies from the dough and place them on a baking sheet lined with parchment paper. I found it easiest to use a butter knife to slide until the cut cookie and transfer it to the baking sheet.
- After the 12 cookies are cut, re-roll out the remaining dough between the 2 pieces of parchment paper and place back in the freezer to cut the second batch.
- Bake for 8 – 10 minutes until the edges are golden. I found 8 minutes and 30 seconds to be the sweet spot, so once it hits 8 minutes, keep an eye on them. You want the edges to be golden brown but the centers to still be a light shortbread color.
- Allow to cool on the pan for a few minutes before transferring to a cooling rack.
- Melt the chocolate and coconut oil in a medium bowl and whisk until smooth. I melted it by putting it in the microwave for 1 minute and 30 seconds, stirring every 30 seconds.
- Dip the cookies in the melted chocolate and place on a piece of parchment paper. If needed, pop them in the fridge for 5 minutes to allow the chocolate to harden.
Nutrition Info:
- Serving Size: 1 cookie
- Calories: 82
- Sugar: 5.4g
- Sodium: 21mg
- Fat: 5.9g
- Saturated Fat: 3.3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6.5g
- Fiber: 0.3g
- Protein: 0.9g
- Cholesterol: 8mg
Enjoy!! xo
I have been looking forever for a grainfree shortbread that would pass my husbands test. He missed so much his favourite cookie after needing to go gluten and then grainfree. These were perfect, not too sweet (though can be sweetened up like sugar cookies, which I loved!) and the texture was EXACTLY right. Thank you thank you thank! (We used maple syrup because I didn’t have agave but we are going to try all the ways. Next a batch with macadamia bits!
Yay! I’m so happy you loved them!! xo
ooh! and! this was the first grainfree cut out recipe that actually worked. When you have a different than the typical diet, it can get sad sometimes to miss out on the things you knew or things others are eating, especially around the holidays. When these shapes came out, I about cried. Thank you for working so hard, day after day, to keep trying and testing and making things that makes lives special like this. I appreciate you.
Aw this put the biggest smile on my face!! Sending you so much love!! xo
Hi! Can I substitute maple syrup for the agave nectar.
Thank you and can’t wait to make them 🍪
Yes that works! Let me know how you like them! xo
very nice alternative shortbread with almond flour, yay, I never know how much to use when baking with almond flour or other alternatives so good to know this works, thank you!
Can I sub coconut oil? Possibly avocado oil?
Coconut oil may be a good option! I’ve never tested it, so let me know how you make out! xo