One bite of these scrumptious almond flour shortbread cookies lets you know that delight does come on a plate! Many low carb recipes just taste healthy but not these little bundles of joy!
These sweet crunchy low carb desserts give you something to smile about!
It’s not too often that you find low carb cookies that actually taste – well, good! But these sweet little almond flour cookies put other low carb desserts to shame. Oh, the shame! Once you taste these babies, it’ll be hard to enjoy just any almond flour recipes!
Let me show you why!
Jump To…
What I Love About This Almond Flour Shortbread Cookies Recipe
First of all, I love that it actually tastes like cookies, and NOT a low carb alternative!! There’s just something about that sweet little bite of satisfaction that’s hard to resist (call me weak).
Maybe it’s my sweet tooth talking, but it drives me nuts when low carb cookies taste bland. It’s just such a huge disappointment…
I don’t have to worry about that with these almond flour shortbread cookies and they’re so easy to make! Here are some other great reasons to love them!
- Sweet crunchy texture
- Simple recipe
- Enjoy with or without chocolate
- No shame involved
- Cookie cutter optional
Almond Shortbread Cookies Recipe Notes
I just love making these almond shortbread cookies and it doesn’t take very long at all. Here are a few small tips to help you along the way…
Ingredient Notes
Now, let’s talk about the ingredients for your gluten free shortbread cookies recipe! I know you’ll want to use the low carb sweetener of your choice and I suggest you do.
The thing is that you want to make sure to use your favorite granulated sweetener for this low carb sweet snacks. This is very important.
I chose granulated erythritol for several different reasons: First, it’s a zero-calorie sweetener and its safe for dogs so I can toss Fido a cookie every now and then. Erythritol tends to recrystallize after a time, so it helps add to that sweet cookie crunch that I love so much! It’s also diabetes friendly which is a plus.
You’ll also want to start with softened butter. Cold butter just doesn’t behave the same in baked recipes, especially when creaming ingredients in the beginning.
Using almond flour makes these cookies low carb and acceptable to many with dietary restrictions (not all) but it’s a denser flour that doesn’t behave like traditional wheat flour. You probably already know that almond flour is gluten free, so it needs a binder.
Xanthan gum is perfect for healthy recipes and it doesn’t change the flavor of your almond flour shortbread cookies.
Cooking Tips
First, wrap your cookie dough in saran wrap and let it sit in the fridge for 30 minutes before cutting cookies. This allows the butter to harden (slightly) which will result in more butter-y cookies!
Next, feel free to cut cookies with a cookie cutter or a pizza cutter. Really whatever you have on hand will work. These babies are going to be dipped in chocolate and that makes them beautiful (as far as I’m concerned).
Exercising your baker’s finesses will produce crispy almond flour cookies that look as good as they taste. The recipe suggests baking your cookies for 10-12 minutes, but I know every oven cooks a little differently.
Keeping an eye on your cookies will let you know when they are done. Take them out of the oven when the edges start to brown.
You’ll also want to let your almond flour shortbread cookies cool on the prepared baking pan when you take them out of the oven. If you try to move them while they are warm, they’ll fall apart.
Storing Tips
Storing your almond flour shortbread cookies for healthy snacks or healthy desserts is as easy as putting them in a covered container or plastic bag and tossing them in the fridge. Easy peesy! Of course, there probably won’t be much left after the family gets to them.
Can You Freeze Them?
Heck ya you can freeze these cookies! I usually make a double batch so I ALWAYS have goodies at the ready.
Almond Flour Cookies Keto Recipe Variations
Keeping these almond flour cookies keto is EASY if you watch what you add for toppings…
You can opt for things like sliced almonds or shredded coconut. Keep it really simple by adding mint extract, nutmeg or even cinnamon. You can also roll them a little thinner and make peanut butter sandwich cookies. The possibilities are endless!
- Add peanut butter. Turn these into easy almond flour peanut butter cookies like you’ve never tasted, by making peanut butter sandwich cookies! I like to roll the dough out pretty thin, then bake and sandwich between a SERIOUS layer of PB. (Check out my low carb nutter butters for inspiration!)
- Top these with frosting. Skip the chocolate and toss some frosting on top! It’ll turn this recipe into a thicker version of my almond flour sugar cookies.
- Stir in some sugar free chocolate chips for low carb chocolate chip cookies (or follow my recipe for that instead).
- Add some chopped low carb nuts for a delicious crunch!
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!
Fans Also Made These Low Carb Recipes:
None found
Lindsey's Tips
Nutrition
More Healthy Cookies Recipes
I believe a cookie should taste like a cookie, low carb or not!
If you agree, check out these really AWESOME healthy cookies:
- Low Carb No Bake Cookies. EASY! And delicious cookies you can bake all summer long!
- Low Carb No Bake Peanut Butter Cookies. Same concept as above, but with peanut butter, yum!
- Low Carb Cream Cheese Cookies. Softest cookies you’ll ever taste!
- Low Carb Snickerdoodles. A little cinnamon and sugar (substitute) make everything better!
- Low Carb Gingerbread Cookies. We love this Christmas classic SO much, we make ’em all year round!
Conclusion
Almond flour shortbread cookies are a magical concoction of sweet and crunchy covered in chocolate. Can it really get in better? I think not!
Have them with your favorite low carb milk for a treat that’ll bring tears to your eyes. Yeah, they’re that good! I even make these almond flour shortbread cookies to give out around the holidays. Whether you’re just craving something sweet or you are dreaming up a special after-dinner dessert, you’ll love this sweet dreamy crunchy cookie recipe!
Leave me a comment below and let me know what you think! Hope you enjoyyy!
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!