overhead image of a circle shortbread cookie half dipped in chocolate with a bite taken out
Gluten Free Shortbread Cookies are made with almond flour and only four ingredients! Buttery & soft, they are delicious dipped in chocolate!

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.

overhead image of almond flour, butter, agave nectar, vanilla, coconut oil, and chocolate chips. ingredients to make almond flour shortbread cookies are laid out on a white counter.

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.
overhead image of the steps to make shortbread cookies

How to make Christmas 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. 

side view of a circle shortbread cookie half dipped in chocolate with a bite taken out

Other Christmas Cookies you’ll love:

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overhead image of a circle shortbread cookie half dipped in chocolate with a bite taken out

Gluten Free Shortbread Cookies

  • Author: Lindsay Grimes Freedman
  • Prep Time: 35 mins
  • Cook Time: 10 mins
  • Total Time: 45 mins
  • Yield: 24 1x
  • Category: dessert
  • Method: baking
  • Cuisine: cookies
  • Diet: Gluten Free

Description

Gluten Free Shortbread Cookies are made with almond flour and only four ingredients! Buttery & soft, they are delicious dipped in chocolate!


Scale

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.

  1. In a large bowl, mix together the almond flour, butter, agave nectar, and vanilla.
  2. Place the cookie dough in between two pieces of parchment paper and on top of a cutting board.
  3. Use a rolling pin to roll it out into a flat 1/4 inch oval.
  4. Keep the rolled dough on the cutting board, in between the two pieces of parchment paper and freeze it for 20 minutes.
  5. While the cookie dough is chilling, preheat the oven to 350F.
  6. 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. 
  7. 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. 
  8. 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. 
  9. Allow to cool on the pan for a few minutes before transferring to a cooling rack.
  10. 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. 
  11. 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

  • 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

Keywords: shortbread cookies, gluten free shortbread cookies, low carb shortbread cookies, gluten free cookies, low carb cookies, low carb christmas cookies, gluten free christmas cookies, shortbread cookies made with almond flour, healthy shortbread cookies, easy shortbread cookies

Enjoy!! xo