Almond  Flour Shortbread Cookies

These 4-ingredient Almond Flour Shortbread Cookies are not only rich and buttery, but also gluten free, grain free, Paleo, and optionally sugar-free and/or vegan. Dipped in chocolate or not, these Christmas cookies are delicious.

Almond Flour  Butter Cane sugar or Erythritol Baking Soda All Purpose or Coconut Flour Chocolate Chips (optional) Coconut Oil (optional)

Ingredients You Need

In a large bowl, add butter and sugar. Beat with an electric mixer until combined and creamy.


Add baking soda and almond flour; stir with spatula and knead with hands towards the end until a ball of dough forms.


Divide dough into two balls, place on two separate sheets of plastic wrap, flatten into discs, wrap and place in the refrigerator for 2 hours or in the freezer for 1 hour.


Preheat oven to 325 degrees F and line two large baking sheets with unbleached parchment paper or silicone baking mats. Set aside.


Remove chilled dough from the fridge or freeze.  Dust surface and rolling pin with all-purpose or coconut flour.  Roll the dough 1/3 inch thick or even thicker.


Cut out cookies and transfer to previously prepared baking sheet (loosening with small spatula if necessary), leaving 1 inch in between. These cookies do not spread a lot.


Bake for 7 minutes. Remove from the oven and let them cool off first on a baking tray for 30 minutes, then transfer onto a cooling rack to cool off completely.


In a small pot or bowl, add chocolate chips and oil. Melt on the stovetop or in a microwave in 20 second intervals, whisking until smooth and melted.


Dip each cookie (it should be completely cooled off) in melted chocolate half way.


Place on a baking sheet lined with parchment or wax paper, and refrigerate until chocolate has hardened.


Store in an airtight container for up to 1 week or freeze for up to 6 months.


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