These almond flour shortbread cookies contain the perfect ratio of almond flour, coconut sugar, and sea salt. It makes them taste just right – not too sweet, just right amount of sweetness, not too bland, and the right amount of salt. I fell in love with these cookies, and my children really loved them too.
ALMOND FLOUR SHORTBREAD COOKIES without Eggs
Ingredients:
- Almond flour – 1cup
- Butter, softened – 3 Tbsp
- Coconut sugar – 3 Tbsp
- Himalayan Sea salt – 1/8 tsp
- Liquid Vanilla extract – 1/2 tsp (or 1/2 tsp of water)
Instructions:
1. Preheat the oven to 350°F and line the baking sheet with a parchment paper.
2. Mix all of the ingredients and form a dough.
3. Scoop 1” balls onto the baking sheet. Arrange the balls 1 1/2” apart, then use a fork to flatten each cookie until 1/4” thick.
4. Bake for 8-10 minutes, until the cookies start to turn into light golden brown on top.
5. Let cool for 10 minutes.
ALMOND FLOUR SHORTBREAD COOKIES without Eggs
- Almond flour – 1cup
- Butter (softened – 3 Tbsp)
- Coconut sugar – 3 Tbsp
- Sea salt – 1/8 tsp
- Vanilla extract – 1/2 tsp
- Preheat the oven to 350°F and line the baking sheet with a parchment paper.
- Mix all of the ingredients and form a dough.
- Scoop 1” balls onto the baking sheet. Arrange the balls 1 1/2” apart, then use a fork to flatten each cookie until 1/4” thick.
- Bake for 8-10 minutes, until the cookies start to turn into light golden brown on top.
- Let cool for 10 minutes.
More recipes with almond flour:
Easy Almond Flour Chocolate chip Cookies with Coconut & Dark Chocolate (Wheat-free, Gluten-free)
