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.
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)
Danielle
Wednesday 17th of February 2021
I don't know, man. I think I love shortbread too much. I made these with coconut oil and with butter. Neither thrilled me. Both made me long for wheat flour and cain sugar. For someone that cant/ wont cheat, these are a good cookie recipe to try to squash the sweet craving. For anyone that can/will cheat on occasion, there is nothing like the real thing.
Stresa
Wednesday 17th of February 2021
Just made these and added a few tablespoons of chopped pecans and Lily’s chocolate chips. Delicious! So easy and I love the texture and flavor. Definitely making these again!
Thank you for the recipe!
Shari Schroeder
Thursday 28th of January 2021
Love this recipe!
Made them into pecan sandies. Chopped and toasted pecans - prob 2-3 T, but I didn't measure. And 3T of water. I bake for 20-22 mins until the top is golden brown (as opposed to just edges) and they are so amazing. We like very crunchy cookies and that definitely takes more time in the oven. 😁
Tammy Ellis
Friday 1st of January 2021
I made these with butter as the notes instructed (under the recipe). Added a little almond extract. OMG so good. The boyfriend loved them too.
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.
Italian White Bean Soup {vegan, oil-free, high protein}
Easy Split Pea Curry {vegan, high protein, oil-free}
3-Ingredient Black Bean Chili {vegan, oil-free, high protein}
Chickpea Pasta e Fagioli (vegan, high protein, grain-free}
Roasted Carrot White Bean Soup {3-Ingredients, vegan, easy
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)
Danielle
Wednesday 17th of February 2021
I don't know, man. I think I love shortbread too much. I made these with coconut oil and with butter. Neither thrilled me. Both made me long for wheat flour and cain sugar. For someone that cant/ wont cheat, these are a good cookie recipe to try to squash the sweet craving. For anyone that can/will cheat on occasion, there is nothing like the real thing.
Stresa
Wednesday 17th of February 2021
Just made these and added a few tablespoons of chopped pecans and Lily’s chocolate chips. Delicious! So easy and I love the texture and flavor. Definitely making these again! Thank you for the recipe!
Shari Schroeder
Thursday 28th of January 2021
Love this recipe! Made them into pecan sandies. Chopped and toasted pecans - prob 2-3 T, but I didn't measure. And 3T of water. I bake for 20-22 mins until the top is golden brown (as opposed to just edges) and they are so amazing. We like very crunchy cookies and that definitely takes more time in the oven. 😁
Tammy Ellis
Friday 1st of January 2021
I made these with butter as the notes instructed (under the recipe). Added a little almond extract. OMG so good. The boyfriend loved them too.
Camilla
Thursday 14th of January 2021
Yum yum yum, glad you two enjoyed them!