One bite of these scrumptious almond flour shortbread cookies lets you know that delight DOES come on a plate!
It’s not too often that you find low carb cookies that actually taste – well, legit, and like cookies! But these sweet, buttery and perfect little almond flour cookies put other desserts to shame… Oh, the shame!
Once you taste these babies, it’ll be hard to enjoy just any old cookie recipe. Because of their guilt-free-ness, I enjoy them as breakfast cookies here and there, they go so well with a warm cup of tea or coffee!
Let me show you why I can’t get enough.
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What I Love About This Almond Flour Shortbread Cookies Recipe
First of all, I love that these actually taste like cookies, and NOT a low carb desserts alternative!! There’s just something about that sweet little bite of satisfaction that’s hard to resist (call me weak).
Here’s what to expect before diving in:
- BUTTERY + sweet (like traditional)
- Simple
- No shame involved
- Cookie-cutter optional
Common Keto Shortbread Cookie Questions
These easy shortbread cookies come together in a snap! Here are some questions readers have had in the past:
👉Can I swap almond flour for other flours?
Unfortunately no. Almond flour recipes (any gluten-free/low carb flour alternatives for that matter) have unique baking characteristics and can’t be swapped.
👉What are the best sweeteners to use here?
Any granular sweetener you prefer, coconut sugar, regular sugar, or sugar alternatives.
I switch between the keto sweeteners Lakanto and Swerve, both of which can be used as a 1:1 swap with traditional sugar, and keep these in the keto cookies range.
👉What is xanthan gum and can I skip it?
Xanthan gum is the glue that holds almond flour and gluten free recipes together. Without it, our dough would melt into a giant sheet pan cookie (not what we’re going for). Needless to say, don’t skip it!
👉Do I have to chill the dough before cutting the cookies?
Yes! Keeping the butter cool will give our cookies the best texture once they’ve baked. I’ve also found that allowing the dough to chill is one of the most important steps in preventing cookie spread, so your cookies will keep the shape you cut them into.
👉Can I cut these into any shape?
Yes! I love doing heart-shaped cookies for Valentine’s, and pumpkins in the fall. Use whatever cookie cutters you prefer here.
Recipe Variations
As with most cookie recipes, it’s hard to change things up as the measurements, ingredients, and techniques are important. But there are a few ways to get creative with these almond flour shortbread cookies:
- Skip the chocolate dip for more traditional almond flour shortbread cookies.
- Or, switch the type of chocolate, like low carb dark chocolate, sugar free white chocolate, or whatever you prefer.
- Add a topping (for crunch + more flavor) – While the chocolate dip is cooling, sprinkle some unsweetened coconut shreds, chopped low carb nuts, orange peel, or chopped/dried fruits.
- Top these with frosting. Looking for keto sugar cookies? I suggest following my sugar cookie recipe instead, but if you want to turn these into sugar cookies, just skip the chocolate and cover them in frosting.
More Gluten Free Cookie Recipes
Cookies should taste like cookies, no matter what type of flour you use! If you agree, here are a few other delicious options for you:
Almond Flour Shortbread Cookies
Print Recipe Pin RecipeIngredients
- 1/4 Cup Unsalted Butter softened
- 1/2 Cup Swerve or Lakanto (see sweetener notes below) granular. Sub for granular sweetener of choice.
- 1 Teaspoon Vanilla Extract
- 2 Cups Almond Flour
- 1/2 Teaspoon Xanthan Gum
- 3.5 Ounces Low Carb Chocolate sub for chocolate of choice!
Instructions
- Preheat oven to 350 F and line a baking sheet with parchment paper.
- In a large bowl, combine the butter, sugar and vanilla using an electric mixer until fluffy.
- With the mixer running, add the xanthan gum, then slowly and almond flour, 1/2 cup at a time.
- Form the dough into a round disc, wrap it in plastic wrap, and place it in the fridge for 30 minutes.
- Roll the dough between 2 sheets of parchment paper using a rolling pin, until it's 1/4" thick.
- Use a 3x1" cookie cutter (or a pizza cutter as I did) to cut the cookies into a rectangular shape.
- Place on the prepared baking sheet and bake for 10-12 minutes. You'll know the cookies are done when the edges become golden.
- Allow your cookies to cool on your baking sheet before removing them.
- While your cookies cool, begin to melt your chocolate using a double boiler.
- Once cookies have hardened, dip them into the chocolate, and place them back on the baking sheet. Repeat until you've dipped all your cookies in chocolate.
- Place your dipped cookie baking sheet in the fridge, allowing chocolate to harden, for about 30 minutes. Enjoy!
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Lindsey's Tips
Nutrition
laura
Im not a big fan of using xanthum gum, upsets my stomach. Have you tried this recipe with psyllium husk? would it be a 1 to 1 substitution? Thanks! – Laura
Lindsey
Hi Laura! I haven’t tried this recipe with psyllium husk — psyllium husk would make these a bit “fluffier” than the traditional biscuit-like quality of shortbread cookies. Instead, I would try adding an egg for its binding capabilities. Hope that helps! Let us know how it goes!!
Lore
Lore
Am I reading this correctly ? 1/4 cup of butter to 2 cups of almond flour and no other liquid ? Cuz I’m thinking that’s gonna mix in to sand …..I’ll try it
Lindsey
Hi Lore! The xanthan gum helps to bind the ingredients, and the butter keeps them suuuper soft and delicious. Hope you enjoy!
Lesley
I have made quite few times and following the recipe, I cannot get them to be crunchy ?.x 🙂
Lindsey
Hey Lesley! They may need to bake a bit longer. Also, the thinner you roll them, the crunchier they will be. Last, be sure to leave enough room between each cookie so the air in the oven can circulate around each cookie. Hope this helps! Happy to continue troubleshooting with your further if these tips don’t work! 😘
Renai
Can I substitute coconut oil for butter?
Lindsey
Hi Renai! I haven’t tested coconut oil as a substitute in this recipe, but it shouldn’t be a problem! Just know that the texture will be less “flaky”. Hope you enjoy!
Rissa
Really great!! Tastes like cheating!😋
Lindsey
Yay! I’m so glad you enjoyed Rissa!🥰