Buttery almond flour shortbread cookies are wonderfully rich and flaky. Another sweet victory to almond flour baking!
These almond flour shortbread cookies are amazing. They are buttery, flaky, golden and sweet. They are also gluten free, keto and low carb. (Another great recipe is this recipe for soft and chewy keto chocolate cookies).
As the granddaughter of a Dutch grandma, I can’t help but love baked goods made with butter. There’s something incredibly satisfying about rich, buttery baked goods, and in terms of health, butter is far superior to margarine and to processed vegetable oils.
One of the best things about shortbread cookies is that their buttery flakiness allows you to use far less sweetener than you would normally use. It’s not that these almond flour shortbread cookies are not sweet – they are – but their flavor profile focuses more on richness than on sweetness.
Most almond flour baked goods are calorie dense, and these almond flour shortbread cookies are no exception. A wheat flour shortbread cookie usually contains about 100 calories. These contain 160.
However, these cookies are extremely satiating. Try and you’ll see – after one you’re happy, after two you are STUFFED. And they will not jack up your blood sugar the way wheat flour cookies will.
Almond Flour Shortbread Cookies
- Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
- Place the butter in a medium, microwave-safe bowl. Microwave on high until butter is very soft, about 30 seconds. It’s OK if it becomes melted.
- Add the stevia, vanilla, and salt. Whisk to incorporate.
- Add the almond flour. Mix with a rubber spatula or a fork until dough forms. You might find it easier to lightly knead the dough.
- Scoop the dough with a 2-tabelspoon cookie scoop. Shape each cookie with your hands, working the crumbly dough into a smooth ball and then flattening it into a ¼ inch thick cookie, as shown in the video. The dough will be very crumbly, but don't worry about it. Simply shape it with your hands, using it like you would play dough, until it comes together into a cookie. It's a very forgiving dough, and since it does not contain gluten, you don't need to worry about overworking it. However, since almond flours greatly vary, if you feel that the dough is so crumbly that it's impossible to work with, add a little water - one teaspoon at a time - until it's workable.
- Place the cookies on the parchment paper, 1 inch apart.
- Bake the cookies until they turn golden, about 12 minutes.
- Cool the cookies in the pan for 10 minutes – they will still be soft at this point - then carefully transfer them to a cooling rack and cool 10 more minutes before serving.