Healthy 3-ingredient almond flour shortbread, ready to eat in under 30 minutes! They are also vegan, Paleo, grain-free, gluten-free, and keto (with one ingredient swap).
Super Easy Almond Flour Shortbread
It is 100 degrees outside, but I cannot help myself: I am ready for fall baking to begin!
School starts next Monday, so I am planning ahead, filling the freezer with quick and easy options I can add to lunches.
Confession: it’s mostly cookies. I’ll get around to savory options soon enough, but I need to be true to my cookie monster self :).
My 3 ingredient almond flour cookies continue to be a hit, so I decided it was time for more of a good thing. Specifically, 3-Ingredient Almond Flour Shortbread!
These cookies are tender, teatime-perfect shortbread heaven. They are also:
Vegan
Grain-free
Gluten-free
Paleo
Keto (with one easy ingredient swap)
Fast , Easy & Foolproof Grain-Free Shortbread
They are ridiculously easy, and almost foolproof, too. Simply mix together 1 cup of blanched almond flour (not almond meal), 2 and 1/2 tablespoons coconut sugar (or a keto substitute), and 2 tablespoons melted coconut oil, plus 1 tablespoon water and a pinch of salt.
No Electric Mixer and No Chilling Required
You read correctly: this shortbread cookie dough is made with MELTED coconut oil. No electric mixer required. A bowl, a spoon, and about 30 seconds of stirring are all that you need for the preparation.
Moreover, the dough does not need to chill before baking.
Simply roll the dough into balls, place on a parchment paper-lined baking sheet, and flatten halfway. I chose a fork for my flattening, but a cookie stamp, the flat bottom of a measuring cup, or fingertips will also do the trick.
Bake in a preheated 350F oven for 10 to 12 minutes until the edges are golden brown and the centers no longer look wet. The cookies will still seem somewhat soft, but that is due to the high amount of fat (almond flour + coconut oil). They will become firm once completely cooled.
Let the cookies cool for 10 minutes on the cookie sheet before transferring to a wire cooling rack to cool completely.
That’s it! With minimal time and effort, a dozen delectable shortbread cookies are yours for the eating.
You can double or triple the recipe according to the needs of your household, or the occasion.
Like my other minimalist cookie recipes, the opportunities for flavor personalization are boundless. Some quick ideas to jumpstart your creativity include the following:
(1) Extracts:replace 1/2 teaspoon of the water with vanilla extract, or 1/4 teaspoon of the water with almond, orange or lemon extract;
2) Citrus: replace the water with an equal amount of freshly squeezed lemon, lime or orange juice and add 1 teaspoon finely grated lemon, lime, or orange zest
(3) Spices: add 1/4 to 1/2 teaspoon of your favorite spice (you can taste the dough to determine how much; begin with a little add more as needed). For example, cardamom, ginger, cinnamon, allspice, or nutmeg.
(4) Chocolate: Add 2 to 3 tablespoons miniature chocolate chips or chopped chocolate (sugar-free, keto-friendly options for keto cookies). Cacao nibs are also an excellent choice (they have no sugar and are naturally keto).
Happy baking, and stay cool!
More Grain-Free & Vegan Almond Flour Cookies to Try:
Tender and decadent-tasting almond flour shortbread, made with 3 ingredients. The cookies are extremely simple to make, as well as vegan, Paleo, grain-free, gluten-free, and keto (with one ingredient swap).
Preheat oven to 350F (175C). Line a large baking sheet with parchment paper.
In a medium bowl, combine all of the ingredients, stirring to combine (be sure to break up any lumps in the flour and/or sugar).
Shape dough into twelve 1-inch (2.5 cm) balls (I use my small cookie scoop). Space balls 2 inches apart on prepared baking sheet. Flatten halfway (e.g., with a fork, I chose a fork, cookie stamp, the flat bottom of a measuring cup, or fingertips).
Bake in the preheated oven for 10 to 12 minutes until golden (the cookies will seem somewhat soft while hot; they will firm up as they cool).
Remove from oven and cool on sheet for 10 minutes. Transfer to a wire cooling rack and cool completely.
Storage: Because of their high fat content, the cookies are best stored in the refrigerator, in an airtight container, for up to 2 weeks (or the freezer for up to 6 months).
Keto Variation: Replace the coconut sugar with an equal amount of keto-friendly brown sugar replacement (e.g., Sukrin Gold, Swerve). Keto Version Macros per Cookie: Calories: 75; Total Carbs: 2 g; Net Carb: 1 g; Sugars: 0.3 g.
Other Sugars: An equal amount of brown sugar or granulated sugar of your choice can be used in place of the coconut sugar.
Butter and other Fats: If not following a vegan diet, you can use melted butter or ghee in place of the coconut oil. Because butter has a higher water content than coconut oil, I suggest increasing the butter to 2 and 1/2 tablespoons and only adding 1 and 1/2 teaspoons of water.
Why does the Nutritional Facts say (Carbohydrates: 4.6 g Fiber: 1) per cookie right under the recipe but you comment that each cookie is 1 gram carb per cookie. Per the nutritional facts it would make each cookie 3.6 net carbs. Can you please clarify because 1 gram carb vs 3.6 is a big difference when following a strict keto diet. Thank you!
Jin
Thursday 17th of June 2021
Perfect!!!!
Camilla
Thursday 17th of June 2021
A million thanks, Jin, glad they worked for you!
Orandell Casey
Thursday 17th of June 2021
Can you add maple extract to the shortbread mixture?
Camilla
Thursday 17th of June 2021
Hi Orandell,
Absolutely! You can add any extract you like, or citrus zests, spices, etc--whatever floats your boat :)
AnneMarie
Monday 5th of April 2021
Would love to make these for my daughter, but like many other gluten free recipes they are almond flour based. Unfortunately, she is reactive to almonds. What other flour would you recommend? (she is gluten, dairy, sugar and almond free)
Camilla
Wednesday 28th of April 2021
Hi AnneMarie,
Sunflower seed flour and pepita flour are great subs for almond flour. You can but it ready made (online)or do as I do and make your own (I buy the seeds in bulk and grind). Here is my guide for sunflower seed flour. You can use the same method for pepita flour :)
I’m Camilla, food writer, author, runner, and spin instructor. PowerHungry® is where I share my easy, minimalist, plant-based recipes, designed for living a healthy, delicious, empowered life.
Lia
Tuesday 6th of July 2021
Brilliant recipe 😍
Mitch
Sunday 27th of June 2021
Why does the Nutritional Facts say (Carbohydrates: 4.6 g Fiber: 1) per cookie right under the recipe but you comment that each cookie is 1 gram carb per cookie. Per the nutritional facts it would make each cookie 3.6 net carbs. Can you please clarify because 1 gram carb vs 3.6 is a big difference when following a strict keto diet. Thank you!
Jin
Thursday 17th of June 2021
Perfect!!!!
Camilla
Thursday 17th of June 2021
A million thanks, Jin, glad they worked for you!
Orandell Casey
Thursday 17th of June 2021
Can you add maple extract to the shortbread mixture?
Camilla
Thursday 17th of June 2021
Hi Orandell,
Absolutely! You can add any extract you like, or citrus zests, spices, etc--whatever floats your boat :)
AnneMarie
Monday 5th of April 2021
Would love to make these for my daughter, but like many other gluten free recipes they are almond flour based. Unfortunately, she is reactive to almonds. What other flour would you recommend? (she is gluten, dairy, sugar and almond free)
Camilla
Wednesday 28th of April 2021
Hi AnneMarie,
Sunflower seed flour and pepita flour are great subs for almond flour. You can but it ready made (online)or do as I do and make your own (I buy the seeds in bulk and grind). Here is my guide for sunflower seed flour. You can use the same method for pepita flour :)