3-ingredient almond shortbread cookies that’s perfect for your holiday baking! These are grain-free and can be made dairy-free, vegan-friendly.
My little boy helped me make these and it turned out so good! These cookies are far healthier than your regular shortbreads as these are made from 100% ground almonds and sweetened with coconut sugar. The last ingredient is coconut oil which holds the cookies together.
They are unbelievably super easy and you can never go wrong with it even if you’re a newbie baker. They also store very well so you can have them as holiday gifts if placed inside mason jars or cookie boxes.
HOW TO MAKE THESE ALMOND SHORTBREAD COOKIES
1. MIX the blanched almond meal, coconut sugar and coconut oil in a bowl. It will turn into a crumbly mixture at first and then add a little water until it comes together into this doughy consistency.
2. FORM the dough into one big ball and place it in between parchment or baking paper. This prevents the dough from sticking to your rolling pin.
My little boy is eager to roll it and just guided him making sure it’s not rolled too thin. Roll it at about 1/4 inch thick so it doesn’t crumble when cut into shapes.
3. CUT into desired shapes using cookie cutters. I use a flat spatula when picking up the cookie dough and transferring it to a lined baking tray. Again, be very careful as it easily breaks. If it really does break or crumble, just roll it again and cut into shapes one more time.
4. BAKE at 350 degrees for 10-12 minutes. Mine came out perfectly golden brown at 11 minutes.
5. Once the cookies are done, let it cool down for a few minutes on the baking tray while you melt the dark chocolate in a microwave or double boiler. You can use dairy-free chocolate for vegan options.
6. Finally, dip the cookies in the chocolate or use a spoon to decorate or coat them as you please.
Store in an airtight container in a cool, dry place or in the fridge.
Now, how easy was that? Grab the printable recipe below and start enjoying these almond shortbread cookies!
Almond Shortbread Cookies
- rolling pin
- cookie cutter
- 1 cup blanched almond flour
- 2 tablespoons coconut oil, melted
- 2 tablespoons coconut sugar
- salt optional
- 1/4 cup dark chocolate, melted dairy-free for vegan options
- Pre-heat your oven at 350 deg F. Line a baking tray with a silicone mat or parchment paper.
- In a big bowl, mix the almond flour, coconut sugar, and coconut oil. Use a spoon or rubber spatula to mix it until it comes together into this doughy consistency. You can add about a tablespoon of water if you find it's too crumbly. Add your salt, if using.
- Form the dough into a huge ball and place it in between two parchment paper. This prevents the dough from sticking to your rolling pin. Roll the dough at about 1/4 inch thick.
- Using cookie cutters, form into shapes you like. Using a flat metal or silicone spatula, carefully transfer the cut cookie dough on the baking tray. Bake the cookies for about 10-12 minutes or until golden brown.
- Once done, take them out of the oven and let them cool down on the baking tray for about 7-10 minutes. Meanwhile, melt your dark chocolate in a bowl. Then dip or decorate your cookies with the chocolate. Store in an airtight container in a cool, dry place or in the fridge.
If you love cookies, be sure to check these other recipes:
As always, if you make this recipe, be sure to take a photo and tag me in Instagram @fitfoodiemommy and use hashtag #fitfoodiemommy. I always love to see recreations of my recipes.