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Looking for a healthy a delicious cookie recipe? Try my 3 ingredient vegan almond flour shortbread cookies, ready to eat in under 30 minutes! They are also 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 Vegan Almond Flour Shortbread Cookies.
Recipe Benefits
These cookies are tender, teatime-perfect shortbread heaven. They are also:
- Vegan (egg-free, dairy-free)
- Grain-free
- Gluten-free
- Paleo
- Keto (make them ketogenic friendly with one easy ingredient swap)
- No mixer required
- No rolling pin required
- No baking soda or baking powder
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- blanched almond flour (not almond meal)
- coconut sugar (see notes for other options, as well as a keto variation)
- coconut oil
You will also need a small amount of water (I use filtered tap water) and (optional) a pinch of salt.
Step by Step Instructions
Note that the complete directions are also in the recipe card below.
They are ridiculously easy, and almost foolproof, too.
In a medium mixing bow, mix together 1 cup 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 (hand mixer or stand 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.
Roll & Bake the Cookies
Simply roll the dough into balls, place on a baking sheet lined with parchment paper or a silicone mat and flatten halfway down (so that they are about 1 cm thick). 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 (180C) 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 grain free and gluten free shortbread cookies, all with a perfect delicate texture, are yours for the eating.
You can double or triple the recipe according to the needs of your household, or the occasion.
Variations
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 zest, lime zest, 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, nutmeg, or a sprinkle of cinnamon sugar bfore baking.
(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).
(5) Add-ins: Consider adding a few tablespoons of chopped dried fruit (e.g., dried cranberries, apricots, chopped nuts or seeds, or chopped peppermint candies for instant Christmas cookies.
FAQ
- Storage for gluten-free almond flour shortbread cookies: 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).
- How do I make the cookies into keto shortbread cookies? 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 Carbohydrates: 1 g; Sugars: 0.3 g.
- What other sweeteners can I use in place of coconut sugar? An equal amount of brown sugar or granulated sugar of your choice can be used in place of the coconut sugar.
- Are there alternatives to using coconut oil? 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.
Happy baking!
Related Recipes
- 3-Ingredient Almond Flour Cookies
- 3-Ingredient Banana Almond Flour Cookies
- 4-Ingredient Chocolate Almond Flour Cookies
- Almond Flour Gingerbread Cookies
- Pumpkin Almond Flour Cookies
- Sweet Potato Almond Flour Cookies3-Ingredient Fresh
- Apple Almond Flour Cookies
3 Ingredient Vegan Almond Flour Shortbread Cookies
Ingredients
- 1 cup blanched almond flour , (not almond meal)
- 2.5 tablespoons coconut sugar, (see notes for keto & other options)
- 2 tablespoons virgin coconut oil, melted
- 1 tablespoon water
- optional pinch of salt
Instructions
- Preheat oven to 350F (180C). 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 to about 1 cm thickness (e.g., with 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.
Notes
Nutrition
Omogosh I made it today and they are the BEST COOKIES!!!!!!!!!! Easy to make and so healthy! Thank you
That’s great, Faith! Enjoy! 😋😊
Can I use monkfruit with allulose for sweetener instead?
Hi Lisa!
I think that should work! The sub does not always work for moister bakes (e.g., a cake or bread) because the sugar adds volume and structure that sugar-free options cannot. But here i think you will have success. I have not tried it, so you may need to sweet to taste. I would love to know how it goes.
I just made these cookies according to your recipe and they are delicious. I used a cookie scoop so I only got 6 cookies. I will definitely be experimenting with these little gems. Thank you for a great recipe.
outstanding cookies, Camilla! I love all of your nutritious baking offerings, this is another winner.
Great, Ellie! So glad you like the recipe 🙂
I want to make these! What are your thoughts on subbing granulated date sugar for coconut sugar, and subbing almond butter for oil/butter for oil (not fat) free cookies? I know they will be darker, but do you think these swaps would work?
Umm, I think that would be perfection, Mindy 🙂 Do it. Watch the time on your first batch, checking at the minimum–these may need a little less time because of the almond butter swap, but I’m not entirely sure. Enjoy!
It worked, Camilla! I used 3 Tblsp of date sugar, 3 Tblsp of almond butter, and 3-4 Tblsp of water. I baked them at 325 for 9 minutes in my Ninja Foodi oven. Made 8 cookies, 19g each. Perfect, and they were only slightly darker than yours. Thanks so much!
That’s, fantastic, Mindy! So glad it worked out so well! Thank you, too, for sharing your tips, so helpful 🙂
I made these using Benecol Buttery plant stanol spread instead of coconut oil and lemon juice instead of water. Yum.
Oh wow, that sounds AMAZING, Yvonne!
This recipe is a home run. I needed something quick (last minute) to take to a get together. I had no idea if it was going to be a good one. I will definitely make these cookies again. I did add a 1/4 walnut to the top of half of the cookies, and 3 small cacao drops (no sugar) to the other half of the batch. Definitely a hit!
Oh, that is wonderful, Julie! I am so glad you like the recipe and that it worked as a last-minute effort (whoo-hoo!).
These look amazing! I’m thinking of topping them with some homemade dulce de leche sauce and melted chocolate for a homemade Twix!
Oh my goodness, yum! I give huge thumbs up just thinking about it, Meri!
Great recipe, great taste and outcome. I like mine a little thinner than I made so they were a bit chewy but even still they were delicious…just a personal preference. Will definitely be making these again and again.
I am so glad that you like the cookies, Ren! 🙂
This are absolutely one of my favorite cookie recipes. I love to bake but having both a dairy and gluten allergy makes it hard but these are ALWAYS a hit. I love to make a glaze and top with edible flowers or make thumbprint cookies. Thank you for all your amazing recipes. 🙂
Wonderful, Elizabeth! I am getting a crving for a batch reading your variations 🙂 I love the idea of the edible flowers on top, I need to try that!
This recipe has been a real blessing for me. I’m on the candida diet and have been struggling on finding easy snacks for me to make without having to purchase a bunch of expensive ingredients. I absolutely love these! I double the recipe and am able to make about 18 bite size cookies. Definitely gives me the illusion of eating shortbread cookies without the guilt and inflammation! So easy to make!
I am thrilled to know these have worked so well for you, Lisa!
These were so good! I added orange and lavender, delicious. They weren’t so sweet, which I prefer but others didn’t like it for this reason and I am ok with that. Next time I am going to add some parm and sundried tomatoes, savory style.
Oh gosh, orange and lavender are two of my favorite flavors in desserts, Pauline–yum! ooh ooh ooh, sun-dried tomatoes and Parmesan???!!! That sounds amazing!
I added fresh lavender seeds to mine and it turned out delightful
That sounds heavenly, Jasmine–I love lavender in baked goods, brilliant 🙂
Hi, I read through the comments but didn’t see if anyone tried oat flour. Will that work? What about combining almond and oat flour?
Hi Sabrina!
I do not think that these will work with all oat flour. Part of what makes the recipe “work” is that almond flour is high in natural fats, so they are moist and tender without the addition of any other fats. You might be able to replace a few tablespoons of almond flour with oat flour, for a slightly crisper cookie (perhaps flatten the cookies for an especially crispy result?). Even as I type, I am thinking I might night to experiment with this myself. But if you try it before me, I would love to hear how it goes 🙂
Would add ins like cranberry bits work?
Hi Lisha,
Yes! You can add in dried fruit, chopped nuts or seeds, whatever you like 🙂
Hi lovely can I use mayple syrup instead of coconut sugar? How much Syrup would you reccomend? Thank you
Hi Charlotte! Yes, you can. Use an equal amount of maple syrup (2 and 1/2 tablespoons). Do not add the 1 tablespoon of water right away. Stir the dough to combine, adding a few drops of water, only as needed, to form a cohesive dough.
I’ve made this a couple times with my own adjustments and finally getting it right. I’m not on any special diet other than that I try to avoid gluten where possible and was looking for an easy recipe to be made from almond flour and in the air fryer.
I did try it with coconut oil but I much prefer it with butter. I also added vanilla, reduced the sugar, used mascabado sugar, and used 1T raw agave syrup instead of water. I did a half batch and this left me with 4 medium sized cookies – perfect just for me.
I cooked them in the air fryer (Ninja foodi) at 350° and they were done after about 6 ish minutes. I sprinkled some of the mascabado sugar on the top for texture while they were still hot.
They are crunchy on the outside and soft and chewy on the inside. Delicious with a chai or spiced black tea.
I will definitely be making these again!
Amanda, I am so pleased to read how you have made adjustments to the recipe to make the cookies exactly to your liking! And thank you for sharing your method, too, especially for baking in the Ninja (I know more and more people are using smaller baking appliances). ????
Update: Have made these multiple times in the air fryer – it took a couple tries to get it down but now it is my go-to recipe for a quick treat. I just use butter, sugar, and almond flour ????????♀️ tonight I steeped earl grey tea in the water before adding to the dough, was good but could have been a bit stronger! Another variation I want to try is adding fresh orange juice + zest to the cookie then dipping in chocolate ???? these cookies are chewy on the inside, crunchy on the outside – quick and easy to throw together, and healthy (depending how you make them ????) Came back to comment on my original review because I’ve made them many times since and I’ll make them many more times! Easy, versatile, and delicious!!
Amanda, thank you for posting all the delicious variations you’ve made! I am so happy to know you are continuing to enjoy the recipe 🙂
Hi – Is it possible to substitute another vegan oil for the coconut oil?
Hi Heather! a mild olive oil, or avocado oil, should work 🙂 You may need to chill them after baking (coconut oil becomes solid at room temp, except when it is hot weather, which helps hold the cookies together at room temp).
Hi, just out of the kitchen after trying the recipe.
I am a hard-core keto follower so I made some adjustments;
90g Almond flour + 40g milled Flaxseed (sieved)
30g melted coconut oil and 30g Maple Syrup (the Skinny Co. – zero Cal)
1 tbsp of water + 1 more when I found the dough too stiff
1/2 teaspoon of nutmeg + large pinch of sea salt
Shaped 10 cookies and cooked for 15mins + 5 more when cookies did not brown. After 20mins set to cool – cookies soft and chewy (hummmm!)
Yields approx: 0.9g net carbs per large cookie (thank you Cronometer – food nutrition website)
Will be making again (soon), just have to discover how to harden the cookies some more for my daughter’s taste…….or not!!! 🙂
ps Great simple recipe – I am not a cook by any stretch of the imagination (boiled eggs is about my limit, but now I can have cookies with them).
Paul, thank you SO much for sharing your adaptations! I know many people will appreciate your guidelines 🙂
For making the cookies harder–you could try rolling them out, or simply flattening the rounds almost flat. That should make them crisper and harder, per your daughter’s preferences.
Cheers, Paul!
Do you think this recipe would work with brown rice flour, or rice flour? I have a nut allergy.
Hi K,
These will not work with rice flours, but can you eat seeds? You can use an equal weight of sunflower seed flour (here is my DIY version . You can finely grind pepitas (green pumpkin seeds) into a fine flour, too.
Yum yum yum! These cookies were so good! and they were easy to make. I only had one problem, I didn’t have almond flour so I had to bled my own so it was a little chunky, but this brought out the almond flavor which made it delicous! I’m defintely making this agian, also I only used 2 Tbsp of coconut sugar, because I prefer a little less sweetness. I added a bit of cinnamon, too. Thank you for this recipe!
How clever are you, Kaja! Way to make it work! And now you have me thinking about chunky almond cookies… 🙂
Yum yum yum! These cookies were so good! and they were easy to make. I only had one problem, I didn’t have almond flour so I had to bled my own so it was a little chunky, but this brought out the almond flavor which made it delicous! I’m defintely making this agian, also I only used 2 Tbsp of coconut sugar, because I prefer a little less sweetness. I added a bit of cinnamon, too. Thank you for this recipe!
These are wonderful! I added finely grade orange rind and a sprinkle of nutmeg. perfect elegant cookies that fit our eating plan, thank you!
Im so glad you like them, Emily! I love the sound of adding orange and nutmeg, so Christmas-y.
I believe water, salt & pepper are normally not counted in the ingredient count as they are so basic. Instead of getting caught up in the counting just make and enjoy!
I have a hard time finding no/ low sugar cookies in Amsterdam. Oh boy I just made these cookies – they’re divine! Seriously they’re the BEST cookies I’ve ever made, I followed this recipe wholeheartedly using almond meal, melted coconut oil and good quality maple syrup, salt, lemon zest. The cookies have the look and soft crunch. I didn’t wait for them to cool. Thank you so much Camilla. Please keep these effortlessly recipes coming.
Mak, thank you! I am so happy that you decided to give these recipes a try. Enjoy every last crumb!!!
@Mak, can you tell me how much maple syrup you used please? i prefer using it to sugar. also – the lemon zest sounds like a super addition!
Yes. Yes. Yes! This was exactly the treat I needed on this cold and sunny afternoon. I had all ingredients on hand (substituted organic vegan granulated sugar as out of coconut sugar). Now I’m enjoying my treats with a cup of hot chai. Thank you!
You are very welcome, Nicole, I am so glad these hit the spot! Stay cozy 😊
I just made these with almond extract and butter instead of coconut oil.. sooo easy and delicious
I am so happy you like them, Karin! 😍
Hi,
I’m on the AIP diet and can’t use Almond flour or any nut flour….would Cassava or tiger nut (not a nut) flour work for these?
Thanks! Julie
Hi Julie! Those flours will not work for this particular flour, but I dod have some vegan GF cassava flour cookies (you can search cassava flour cookies in the search box) on my site and a tiger nut flour cookie (here it is: https://www.powerhungry.com/2021/11/tiger-nut-flour-ginger-cookies-vegan-gf/ You can leave out the spices to make it a more shortbread like cookie.
@Julie H, Bob Mills makes a GF grain free flour. My husband can’t tell the difference when I use it to make copies for cookies.
Hi
Can I use mashed banana instead of the sugar just to sweeten it up and I can have any sugar
Thanks Karen
Hi Karen! I have got you covered–I came up with a no added sugar almond flour banana cookie 🙂 Here it is! https://www.powerhungry.com/2018/11/3-ingredient-almond-banana-cookies-vegan-grain-free/ Let me know what you think! Cheers.
@karen w, thanks for that will get to cooking that
Just made a dozen of these and they were gone before they cooled! Will definitely make them again!
That sounds like my house, Tammy! So glad you enjoyed them 🙂
So good! I added about a teaspoon of almond flavoring, just because I love the smell & taste of it!
Ooh, YES, I am right with you, Cathy!
Hi!
I’m curious as to why your cookies are such a light color and mine are brown from the coconut sugar? Are you using a different kind of sugar?
They are truly delicious😊
Thank you Lucy
Hi Lucy,
I definitely used coconut sugar. Since I go through so much coconut sugar with my baking, I definitely see variation in color across brands. Also, I am taking photos in bright sunshine, so that makes them look lighter, too 🙂
Added some lemon extract, used ghee, eyrythol and these came out beautifully!! Very easy recipe with an amazing result
Ooh, that sounds sooo delicious, Dan! Glad they were a success!
@Dan, how much Erythritol did you use?
Thank you!
Tried today and they are truly melt in your mouth delicious! So easy to mix up and cook. Wonderful keto treat.
Yay, I am so glad they worked for you, Amanda! I always need easy, go-to treats at the ready when cravings strike 🙂
Wowzers! I can’t believe how fast and easy these were to make, and yet so tasty. I made them with butter and they’re amazing. This is definitely gonna be my new go-to recipe for snacking.
Wowzers back, Sam! 😊 Thanks for posting such a great review;)
How much does it yield for you
Hi Amber,
I portion the dough into 12 equal blobs of dough. I portion out all 12 first di can adjust as needed. Then I roll into balls ( they are about 1-inch balls) 😊
Thank you for your wonderful recipes. I am fantasizing about using this recipe as a tart crust shell! Any thoughts?
You are so welcome, Dee! Ooh, yes, I think that (tart crust) could work well. Perhaps lower temperature (325F) to ensure an even bake 😊
Lovely flavor and texture–what a pleasure to be able to eat shortbread cookies again on my limited diet!
Goodness for me!
I kept almost eating the family shortbread batter so quickly searched for an almond flour version. These didn’t disapoint! I used melted butter as it was handy and apple juice instead of water just because🤷♀️ They are soooo tasty!
Thank you.
Fantastic, Gertrude 😍
Going to make this today.. Though I suspect cook time is meant to be 12 minutes rather than the 12 seconds stated in the recipe :-p. Looking forward to trying it, planning to top it with a keto marshmallow adapted from Edmonds.
Thank you for catching that, Paul! I recently switched my recipe card plugin and that must have happened in the switch. Thank you! Hope you enjoy the cookies–a marshmallow on top sounds heavenly to me!
I made these and they come out well. Thanks for sharing such a brilliant and easy recipe!
Wonderful, thank you Harpreet!
When you say flatten half way, do you mean half way in baking?
Hi Noelia,
Sorry for the lack of clarity. No, flatten to half of thickness BEFORE baking 🙂
We absolutely loved these shortbread cookies!! The recipe was perfect and super simple to follow. Thank you ❣️
You are so welcome, Divya!
Easy foolproof recipe. My husband almost didn’t leave me any! LOL
Brilliant recipe 😍
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!
Hi Mitch! The primary recipe uses coconut sugar, so the nutritional information reflects the cookies made with sugar (hence 4.6 g carbs per cookie). The keto version is a variation. I have the directions for making them Keto in the recipe notes; directly below that is the macros for the keto version of the cookies (it shows the carbs snd net carbs per cookie following the keto variation). Apologies for any confusion, I hope this helps!
Perfect!!!!
A million thanks, Jin, glad they worked for you!
Can you add maple extract to the shortbread mixture?
Hi Orandell,
Absolutely! You can add any extract you like, or citrus zests, spices, etc–whatever floats your boat 🙂
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)
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 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.
I totally understand, Danielle 😊
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!
You are so welcome, Stresa!
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. 😁
Yum, yum, and yum, Shari! That sounds pretty heavenly. Thank you for sharing so that others (include!) can try it, too!
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.
Yum yum yum, glad you two enjoyed them!
Thank you for this recipe! I didn’t have any maple sugar and can’t use eggs, butter, or wheat. This was very easy. I added a little vanilla and dark chocolate chips. The texture is great, and I can see how this could be a base for lots of different kinds of cookies.
I am so glad these worked out for you, Shannon!
Just made these cookies with oatflour and olive oil, and a lil honey and it was so good. They somehow taste exactly like shortbread!
Ooh, that sounds delicious, Kristal!!!
Just made these cookies, thank you they are very good !
Excellent, Rose!
My bag says almost meal/flour. Will that work?
That should work fine, Pam. I’ve see some Bob’s Red Mill almond flour labeled that way recently
I’m so excited to try this recipe! Sounds delicious with a cup of tea. Do you think I could use vegetable oil or olive oil in place of the coconut oil?
Thank you!!
Stephanie
Hi Stephanie,
I do not think the cookies would hold together (coconut fat becomes solid once it cools).
Just got home from my friends dinner. Everybody loved both of the cookies. They couldn’t believe 3 ingredients. I have to give them the recipe. Keep up the good work.
Thank you so much, Joan!!! 🙂
I made the almond flour cookie and the shortbread cookie. They taste wonderful. But, I had a hard time making the cookie shape. Neither one spread. The cookie i rolled in balls and they came out that way. The shortbread I flattened with my hand to keep it together. I never have a problem baking cookies. Did I have a witch in my kitchen? What do you think I did wrong??? My friends are going to love them tonight.
Hi Joan,
Sorry the cookies did not take the shape that you had hoped for! The shortbread cookies definitely do not spread (same as traditional shortbead). I use my cookie scoop to get a rounded shape and to compress the dough into shape and then use a fork to flatten.
The 3 ingredient almond flour cookies should spread a little, but it is very dependent on precise measurement. I strongly recommend using a digital scale with grain-free baking. If the cookies did not spread at all, it is most likely because of a too much almond flour (it is easy for almond flour to pack when using cups measurements).
I just made these. They were very easy to make and turned out great. Thank you for the recipe
You are so welcome, Camille!
So in my version I added some Almond extract in place of some of the water (just because I love almond). Topped some with a few dark chocolate chips. Great recipe – THANK YOU!
yumyumyum!!!! Sounds so delicious, Lisaan! 🙂
Hi, I the cookies are ready exctly now. I tasted one, still hot, and the taste is fantistic. They got darker, because the coconut sugar I used is is dark, like brown color. I’ll try to post a photo on Pinterst. Thank you!
Excellent, Fabio!
I made a batch of these biscuits this afternoon. They were delicious hence they didn’t last long. I substituted 1/2 tsp of the water with vanilla extract and I grated half a square piece of Lindt 90% chocolate. Thank you for posting such a simple but great recipe. I will definitely make a bigger batch next time.
Hi Camilla,
I made these yesterday for my GF friend. I ended up making 2 batches. For both I replaced coconut sugarwith brown sugar, used 2 1/2 Tbsp. of melted vegan butter instead of coconut oil, subbed 1/2 tsp of vanilla extract plus 1 tsp of water for the 1 tbsp of water. The 12 cookies were the size of quarters, bite size really, and were very good. I made a second batch and made six larger cookies. These were great since I was making them to replace the graham crackers in s’mores my friend absolutely loved them-thx!!
What a wonderful friend you are, Charleen! Great idea to use these in place of graham crackers in s’mores (I see s’mores in my near future…)
Tried the recipe today and it turned out fantastic. Thanks for sharing such a simple and fabulous recipe!!
I did use organic maple syrup instead of coconut sugar as I did not have that at home.
My kids loved it.
So happy to hear these were loved by all, Shuchi 🙂
Is that 2 net carbs for keto? Thanks
Hi Jabrina! Thanks for asking, I am sure others would like that information, too, so I just added it: total carbs per cookie is 2 grams, net carbs 1 gram per cookie 🙂
Wish I could say they were delicious, but my husband ate all of them on the tray before they had properly cooled and I didn’t even get to sample them 😂
Got to count that as a success!
Looks like this recipe is a permanent part of my kitchen from now on. Thank you.
That is hilarious, Natasha! You need to make your next batch in secret 🙂 So glad they were a success (at least, according to your husband!)
This recipe is so great!!! Thank you for sharing it. I love that it was easy to make and my family really enjoyed them!
Excellent, thanks so much, Oriana!
This looks delicious, thank you for sharing!
Thanks, Suzanne!
Can I substitute the sugar for lakanto maple syrup?
Hi Zuleima,
I have not tried it, but tat should work. Omit the water in the recipe and replace the sugar with 2 tablespoons of maple syrup. I would love to know how they turn out!
do you think it would be possible to instead press the dough into a square baking dish and bake it into one big bar that could be cut into smaller squares? thanks 🙂
Thant should work great, Naomi.
Mine look a little darker, but are delicious! I made them first with no “additions”. Second time I made th with the vanilla added. Both were good, but I preferred the added flavor of the vanilla. I really love how easy and mess free these were to make.
Excellent, Susan! Perhaps try turning your oven down slightly next time (it may run slightly hot) and make sure to use a light colored baking sheet if you are not already 🙂
I tried this recipe out with oat flour and turned out amazing!!
Ooh, that sounds so good, Amal! Thanks for sharing, that is a great idea!
LUV this recipe. I made them for Easter. I added Lemon oil to the mix as well as a lemon glaze for on top of the cookie. They were perfect! 🙂
Oh, that sounds SO good, Lori!
I want to make these right now but I have 1 question. Can I add finely chopped nut’s (pistachios,almonds,walnuts,pecans, or cacao nibs) ? Thx doll!! Cannot wait for these with some Chamomile Tea! Do you hae other recipes using Almond flour( muffins)? Sorry 2 questions!! 😉❤👣❤🐾🙏
Hi Debee! Yes, definitely add finely chopped anything (perhaps not too much at one time or they could fall apart since they are rather delicate).
Yes, I have a bunch of other simple almond flour recipes! Just type in “almond flour” in the search box and it will pull them up 🙂
I made these! LOVED THEM! So easy to make.
Whoohoo! Excellent, to hear, Debbie!
Just made them with lemon extract and lemon oil – AWESOME!! the recipe is so versatile to say the least! LOVE the small list of ingredients AND easy to put together and then bake. VERY fast from start to finish.
Ooh, that sounds so good, Joanne! Love lemon shortbread 🙂 Glad they were so fast and easy for you to follow, too!
Do you think these would work with a cookie press? There are always moms looking for pretty Keto friendly at the school bake sales.
I think that would work–they hold fork impressions well, so as long as the stamp has a fairly bold design. Great idea.
I really like these FIVE ingredient cookies. Do you have a lot of these easy recipes?
I do, and adding more 😊
It looks like you used a fork to smoosh them down before baking, but it doesn’t say to do that in your recipe.
Thanks for catching that, Darlene! I have it in the blog post, but had left it out of the recipe card. Corrected–thank you!
Any way of cutting the fat? Reduce coconut oil and increase water?
Hi Jaye,
Try my 3-ingredient almond cookies instead of this recipe. They have almond flour but no added fat. Here is the link: https://www.powerhungry.com/2018/03/3-ingredient-almond-flour-cookies-vegan-grain-free-paleo/
I made these last night because I have a bunch of almond flour that is about to expire. I’m so happy I came across this recipe…Thank you for an easy, quick and delicious recipe to help satisfy my sweet tooth! And, I don’t feel guilty giving these to my kids are munching them up myself!
You are welcome, Elizabeth! 🙂
Can vegetable shortening (coconut) be subbed for coconut oil , if so would ratio be the same?
I think that should work just fine, Karyn. Same amount. It might work better to cream the shortening with the almond flour rather than melt it. I am not as familiar with coconut shortening (assuming it is akin to other vegetable shortenings in texture)
Just made these. They are Awesome!!!
Whoohoo!
Hi Camilla,
Thanks for the recipe! I substituted honey for coconut sugar and it came out great. The only thing was my cookies came out kind of burnt on the bottom. The rest of the cookie was cooked perfectly, so I wonder why only the bottoms were burnt? I’ll try baking for a few minutes less next time! Thanks!
Hi, was going to ask about substituting honey, so thk you. How much honey did you use?
Thx for the assist!
Hi Joyce,
I have not tried them with honey, but I am sure you can make it work. I would suggest using 2 tablespoons honey (honey is sweeter than the sugar) and omitting the water. If the dough is too loose, add a tiny bit more almond flour 🙂
Would adding nuts add to the baking time?
Hi Sandy! I do not think so, except within the normal range for baking the cookies (e.g., +/1 a minute or so). I would just watch closely 🙂
Do you think this dough would work with cookie cutters instead of rolling I to balls?
I think it would be too tender. I have a 2-ingredient almond flour cut-out cookie in another post, though! Here it is: https://www.powerhungry.com/2019/02/2-ingredient-almond-cut-out-cookies-vegan-grain-free/
Do you by chance know the shelf life of these cookies?
These were delicious and they keep well. I will make them again!
Glad you like them, Rebecca!
Is there an oil free substitute for this recipe and any other cookies?
Hi Sue,
I have a number of other super simple almond flour cookies that are free of oil that I think will appeal. Here is the first, but I have a pumpkin, gingerbread, chocolate and banana version, too, all oil-free
https://powerhungry.com/2018/03/3-ingredient-almond-flour-cookies-vegan-grain-free-paleo/
Can I use butter instead of coconut oil? Thank you!
Hi Freya! My apologies, I meant to add a note about this in the recipe (I will do so now). Yes, you can –see my response to Anita (she asked shortly before you posted). CHeers.
Can I use butter in place of coconut oil?
Hi Anita,
Yes, thanks for asking! I will add that to the recipe. You can use melted butter or ghee. Because butter has a higher water content than coconut oil,suggest increasing the butter to 2 and 1/2 tablespoons and only adding 1-1/2 teaspoons of water.
I would like to go to your site for recipes, can I have your site please.
Hi Carmen,
Sorry if there is any confusion–but you are on the site (powerhungry.com). The recipes are at the bottom of each post 🙂
I just made this recipe with stevia. Not sure if i can have coconut sugar with lyme disease. I only got 1/2 dozen small cookies. Ill let u know how they turn out.
Hi Ellie–hope that they turned out well! Did you use a stevia for baking blend? I have not had a lot of success with regular stevia in baking.
I kept the balls to 1 inch to yield a full dozen cookies 🙂
Can you substitute butter for the coconut oil?
Hi Rocio,
Yes, you can! I am adding a note about doing so. Thanks for asking 🙂
Could you replace the coconut sugar with honey
Hi Brooks,
I have not tried it, but it should definitely work with a tiny bit of tweaking. Honey is a little bit sweeter than coconut sugar, so I suggest using 2 tablespoons (not 2 and 1/2). You may only need as little as 1/2 teaspoon additional water, if at all.
Could u use coconut flour instead of almond flour I have some I need to use up x
Hi Hannah,
N, coconut flour would not work as a swap in this particular recipe. But I have a number of other healthy, minimalist coconut flour cookies on my site! 🙂