Grain-Free Almond Flour Shortbread Cookies
These grain-free almond flour shortbread cookies are buttery, crumbly perfection with chocolate chips! Easy gluten-free cookies ready in under 30 minutes.
Last December, I was frantically searching for a gluten free cookies made with almond flour recipe that wouldn’t crumble into sad little pieces the moment someone picked one up. You know that feeling, right? You spend all afternoon baking, only to watch your cookies fall apart before they even make it to the cookie jar.
That’s when I stumbled upon the magic of making grain-free almond flour shortbread cookies with a simple chilling trick. These beauties are buttery, crisp on the edges, and tender in the middle—everything a proper shortbread should be.
They’ve become my go-to for holiday dessert Christmas gatherings and lazy Sunday afternoons when I need something sweet without spending hours in the kitchen.
The best part? You probably have most of these ingredients sitting in your pantry right now. And unlike traditional wheat-based shortbread that can feel heavy, these almond flour versions have a delicate, almost melt-in-your-mouth quality that keeps everyone reaching for just one more.
Table of Contents
Why You’ll Love These Grain-Free Almond Flour Shortbread Cookies
These gluten free cookies made with almond flour are honestly foolproof. The dough comes together in one bowl (yes, really), and the log method means perfectly uniform cookies every single time. No rolling pins, no cookie cutters, no flour-covered countertops.
I love how versatile they are too. Chocolate chips make them feel indulgent, but you could easily swap in dried cranberries for a festive holiday dessert Christmas vibe. My kids devour them straight from the oven, while I prefer mine dipped in dark chocolate for an extra-special treat.
According to research on almond flour’s nutritional benefits, using almond flour instead of regular flour adds protein and healthy fats to your baking. It’s a small swap that makes these cookies feel a little less guilty—though honestly, I never feel guilty about homemade cookies anyway!
Ingredients
- 6 tbsp butter, softened
- 1/4 cup white sugar
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract (optional, but recommended!)
- 1 egg white
- 2 cups almond flour
- 1/3 cup mini chocolate chips (or regular chips, chopped)
- Optional: Extra melted chocolate for dipping or drizzling
Instructions
Step 1: Grab a large mixing bowl and beat your softened butter and sugar together until the mixture looks light and creamy. This usually takes about 2 minutes with a hand mixer. Add your vanilla extract, almond extract, and egg white, then blend briefly until everything’s just combined. Don’t overmix here—we’re going for tender, not tough!
Step 2: Pour in your almond flour and mix until the dough comes together nicely. It should look slightly crumbly but hold together when you press it. Fold in those mini chocolate chips (or chopped regular ones if that’s what you’ve got). This is where your grain-free almond flour shortbread cookies start taking shape!
Step 3: Lay out a piece of plastic wrap on your counter—make it at least a foot long. Plop your cookie dough right in the center and use your hands to gently shape it into a log about 2 1/2 to 3 inches wide.
Don’t stress about perfection; rustic is beautiful! Wrap that log up snugly and tuck it into the fridge for at least 2 hours. This chilling time is the secret to cookies that slice cleanly and bake evenly.
Step 4: When you’re ready to bake, preheat your oven to 350°F and line a baking sheet with parchment paper. Unwrap your chilled dough log and slice it into rounds about 1/3 to 1/2 inch thick using a sharp knife. Space them on your prepared pan—they don’t spread much, so you can fit quite a few.
Step 5: Bake for 14-16 minutes, keeping an eye on those edges. You want them golden and just starting to brown. Let your gluten free cookies made with almond flour cool completely on the pan before moving them. If you’re feeling fancy, drizzle or dip them in melted chocolate once they’re cool. Then? Devour with zero regrets!
Substitutions & Swaps
Making grain-free almond flour shortbread cookies flexible for different diets is surprisingly easy. Here are my favorite switches:
Butter: You can use dairy-free butter or coconut oil if you’re avoiding dairy. Just make sure whatever you use is at room temperature and soft. I’ve tried this with vegan butter, and honestly? Nobody could tell the difference.
Sugar: Coconut sugar works beautifully here and adds a subtle caramel note. You could also try monk fruit sweetener if you’re watching sugar intake, though the texture might be slightly less crisp.
Egg white: A flax egg (1 tbsp ground flaxseed mixed with 2.5 tbsp water, left to sit for 5 minutes) makes these completely vegan. The cookies hold together just as well, I promise.
Chocolate chips: Swap in dried cranberries, chopped pecans, or white chocolate chips for variety. I’ve even made plain versions for almond flour Thanksgiving desserts and topped them with a simple glaze. The possibilities are endless when you’re working with such a forgiving base recipe!
Almond extract: Skip it if you’re not a fan of that flavor. The cookies will still taste amazing with just vanilla.
Troubleshooting Tips
Even though these are super straightforward, I’ve learned a few tricks along the way. If your dough feels too crumbly and won’t hold together, add a teaspoon of water or milk and mix again. Almond flour can vary in moisture content, so sometimes you need that little boost.
If your cookies spread too much during baking, your butter was probably too soft or your dough wasn’t chilled long enough. Pop them back in the fridge for another 30 minutes before slicing. Trust me, patience pays off with grain-free almond flour shortbread cookies!
Got cookies that turned out too hard? You might have overbaked them slightly. These are delicate, so even an extra minute or two can make them crunchier than you want. Set a timer and check them at the 14-minute mark. When stored in an airtight container with a slice of bread, they’ll soften up a bit overnight too.
Some folks worry about gluten-free baking techniques being complicated, but honestly? Once you get the hang of almond flour’s quirks, it’s actually more forgiving than traditional flour. These cookies are proof!
Storage & Meal Prep
These gluten free cookies made with almond flour stay fresh in an airtight container at room temperature for up to 5 days. I usually can’t keep them around that long because they disappear so quickly, but it’s good to know they last!
For longer storage, freeze the baked cookies in a freezer-safe container with parchment paper between layers. They’ll keep for up to 3 months. Just thaw at room temperature for about 20 minutes before serving.
Here’s my favorite trick: You can freeze the unbaked dough log wrapped tightly in plastic wrap and then aluminum foil. When a cookie craving hits, slice off however many you want and bake them straight from frozen. Add an extra minute or two to the baking time. It’s like having fresh grain-free almond flour shortbread cookies on demand!
If you’re making these for a holiday dessert Christmas party, prep the dough up to 3 days ahead and keep it chilled. Slice and bake the morning of your event for that irresistible fresh-baked aroma.
Serving Suggestions & Pairings
I love serving these almond flour Thanksgiving desserts alongside a cheese board for a sweet-savory contrast. They’re also perfect dunked in coffee or tea—that’s my mid-afternoon ritual.
For a fancier presentation, create a cookie platter with these gluten-free chocolate chip cookies for variety. The different textures and flavors make everyone happy, and you look like a baking superstar without actually doing that much extra work.
During the holidays, I sandwich two cookies together with raspberry jam or Nutella for a more decadent treat. Kids especially love this version, and it turns a simple cookie into something that feels special.
These also pair wonderfully with fresh berries and whipped cream for an easy dessert that looks impressive. The buttery shortbread complements fruit perfectly without overpowering the natural sweetness.
Variations to Try
Once you’ve mastered the basic grain-free almond flour shortbread cookies, the variations are endless! Here are my favorites:
Lemon Lavender: Add 1 tablespoon of lemon zest and 1 teaspoon of dried culinary lavender to the dough. Skip the chocolate chips. These taste like springtime and make gorgeous almond flour Thanksgiving desserts with their elegant flavor.
Peppermint Chocolate: Use 1/2 teaspoon of peppermint extract instead of almond extract and add crushed peppermint candies on top. Perfect for a holiday dessert Christmas cookie exchange!
Cinnamon Spice: Mix in 1 teaspoon of cinnamon and 1/4 teaspoon of nutmeg. Roll the log in cinnamon sugar before chilling for extra sparkle and flavor.
Double Chocolate: Replace 1/4 cup of the almond flour with cocoa powder and use white chocolate chips instead. These turn out rich and fudgy—basically brownie cookies!
Kid-Friendly Funfetti: Skip the almond extract and fold in colorful sprinkles instead of chocolate chips. My daughter requests these for every birthday party, and they’re always the first to disappear.
Frequently Asked Questions
Can I make these grain-free almond flour shortbread cookies without eggs?
Absolutely! Use a flax egg instead (mix 1 tablespoon ground flaxseed with 2.5 tablespoons water and let it sit for 5 minutes until gel-like). The texture stays wonderfully tender, and nobody will know they’re egg-free. I make them this way all the time for my friend with an egg allergy.
Why do I need to chill the dough?
Chilling firms up the butter and helps these gluten free cookies made with almond flour hold their shape during baking. It also makes the log much easier to slice cleanly without the dough crumbling everywhere. I know it’s tempting to skip this step when you want cookies NOW, but trust me—those two hours make all the difference!
Can I use blanched or unblanched almond flour?
Either works beautifully! Blanched almond flour (made from almonds with skins removed) gives you a lighter color and more delicate texture. Unblanched adds tiny brown flecks and a slightly nuttier flavor. I’ve used both, and honestly, I can barely tell the difference once they’re baked.
How do I prevent my cookies from falling apart?
Make sure your butter is properly softened (not melted!) and that you’ve chilled the dough long enough. Almond flour doesn’t have gluten to hold things together, so the butter and egg white do that job. Also, let them cool completely on the pan before moving them. They firm up as they cool, and trying to move them too early is when things go wrong.
Final Thoughts
These grain-free almond flour shortbread cookies have honestly changed my gluten-free baking game. They’re simple enough for busy weeknights but impressive enough for special occasions. Whether you’re making them as gluten free cookies made with almond flour for everyday snacking or as a stunning holiday dessert Christmas centerpiece, they never disappoint.
The chocolate chips add just enough sweetness without being overwhelming, and that hint of almond extract? Chef’s kiss. I hope these become a staple in your kitchen like they have in mine. They’re proof that gluten-free baking doesn’t have to be complicated or compromise on flavor.
If you’re looking for more easy gluten-free recipes, check out these cassava flour tortillas—another weeknight winner! And if you loved these, you might also enjoy exploring more almond flour Thanksgiving desserts to round out your holiday menu.
Now go make some cookies and fill your kitchen with that irresistible buttery aroma. You’ve got this!
Grain-Free Almond Flour Shortbread Cookies
Equipment
- Large mixing bowl
- Hand mixer or stand mixer
- Plastic wrap
- Baking sheet
- Parchment paper
- Sharp knife
Ingredients
- 6 tbsp butter softened
- ¼ cup white sugar
- ½ tsp vanilla extract
- ½ tsp almond extract optional, but recommended
- 1 egg white
- 2 cups almond flour
- ⅓ cup mini chocolate chips or regular chips, chopped
- melted chocolate optional, for dipping or drizzling
Instructions
- Grab a large mixing bowl and beat your softened butter and sugar together until the mixture looks light and creamy. This usually takes about 2 minutes with a hand mixer. Add your vanilla extract, almond extract, and egg white, then blend briefly until everything’s just combined. Don’t overmix here—we’re going for tender, not tough!
- Pour in your almond flour and mix until the dough comes together nicely. It should look slightly crumbly but hold together when you press it. Fold in those mini chocolate chips (or chopped regular ones if that’s what you’ve got).
- Lay out a piece of plastic wrap on your counter—make it at least a foot long. Plop your cookie dough right in the center and use your hands to gently shape it into a log about 2 1/2 to 3 inches wide. Don’t stress about perfection; rustic is beautiful! Wrap that log up snugly and tuck it into the fridge for at least 2 hours. This chilling time is the secret to cookies that slice cleanly and bake evenly.
- When you’re ready to bake, preheat your oven to 350°F and line a baking sheet with parchment paper. Unwrap your chilled dough log and slice it into rounds about 1/3 to 1/2 inch thick using a sharp knife. Space them on your prepared pan—they don’t spread much, so you can fit quite a few.
- Bake for 14-16 minutes, keeping an eye on those edges. You want them golden and just starting to brown. Let your cookies cool completely on the pan before moving them. If you’re feeling fancy, drizzle or dip them in melted chocolate once they’re cool. Then devour with zero regrets!
