Description
Make tender, melt-in-your-mouth shortbread cookies using almond flour for a naturally gluten-free and subtly sweet treat.
Ingredients
Scale
- 2 cups (200g) almond flour or blanched almond meal
- 1/4 cup (85g) maple syrup
- 3 tablespoons (50g) coconut butter, or coconut oil, melted and cooled
- 1 cup (170g) roughly chopped vegan chocolate or chocolate chips (optional for decorating)
- Chopped pistachios and freeze dried raspberries (optional for decorating)
Instructions
- Preheat your oven to 180°C (350°F). Line 1-2 baking sheets with parchment paper.
- Add all the main ingredients to a bowl and mix until combined. The mixture will be crumbly but should stick together when pinched.
- Press the cookie dough together to form a rough ball.
- On a sheet of parchment paper or clean work surface, roll out the cookie dough to about 8mm (just over 1/4-inch) thick.
- Use a 5cm (2-inch) cookie cutter to cut circles from the dough. Collect the remaining dough and repeat the rolling and cutting process.
- Arrange the cookies on your prepared baking sheet with some space between them.
- Bake the cookies for 12-15 minutes, or until slightly golden brown. Bake less time for chewy cookies and more time for crispier cookies.
- Allow the cookies to cool completely on the baking sheet.
- To decorate (optional): Melt the chocolate in a double boiler over medium heat, then remove from heat.
- Dip half of each cookie in the melted chocolate and place on a lined baking sheet. While the chocolate is wet, sprinkle with pistachios and raspberries.
- Allow the chocolate to set at room temperature for 20 minutes before serving or storing.
- Store cookies in an airtight container at room temperature for 5 days, in the fridge for 2 weeks, or up to 2 months in the freezer.
Notes
- For best results, weigh ingredients using an electric scale.
- The dough will be crumbly; it should hold together when you pinch a small amount between your fingers.
- You can press the dough into a pan and cut it into shapes after baking if you prefer not to roll it out.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (plain)
- Calories: 150
- Sugar: 3
- Sodium: 1
- Fat: 13
- Saturated Fat: 3
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 7
- Fiber: 2
- Protein: 4
- Cholesterol: 0
Keywords: almond flour shortbread, gluten-free cookies, easy cookie recipes, homemade cookies, baking recipes, grain-free dessert, sweet treats