Soft and crispy, buttery, Almond Flour Shortbread Cookies are a fun, grain-free Holiday treat. These cookies are slice and bake, making them even easier to make. If you need a grain-free treat this Christmas season, give these simple and tasty cookies a try!
I love baking with almond flour.
I don’t have a lot of almond flour recipes on Mile High Mitts, but it’s a fun flour to work with. It works well in muffins, but my favorite thing is to use almond flour in is cookies.
It makes cookies extra soft in the middle with crispy edges. The flavor is somehow addicting. My husband in particular can never get enough of any cookies that I make with almond flour!
I haven’t shared an almond flour recipe in a while, so I thought it was past time. The last grain-free Christmas cookie recipe I shared were my grain-free Thumbprint Cookies. Yum. Soft, covered in crunchy nuts, and filled with sweet jam in the middle.
But these, my friends, these may just be better. I took the classic shortbread cookie, and turned it grain-free. A few adjustments had to be made, for the best texture of cookie. These Almond Flour Shortbread Cookies have a little less butter and an egg white. Which means, these cookies won’t fall apart on you.
They’re buttery, lightly sweet, simple and delicious. Pops of mini chocolate chips throughout really complete the package. And I’ve got a few ideas about how to make these cookies festive, so keep reading!
Let’s talk about how to make these cookies.
The process for making the cookie dough itself is very basic. You’ll cream together your butter and sugar. Add both of your extracts and egg white briefly in. Mix your almond flour in. And then gently fold in your chocolate chips.
The dough you’ll be left with will be coarse and a little crumbly, because of the almond flour.
So how do you take that and turn it into cookies that hold their shape and bake up perfectly? Easy! Some chill time and then slice and bake.
You’ll take your cookie dough and put it in the middle of a large piece of saran wrap. Then form a cookie dough log with your hands. The log should be about 2 1/2-3 inches wide.
After you form your log, you’ll warp the saran wrap around it and place it in the fridge for at least two hours. This is really important so the cookies bake correctly. You can make this dough ahead of time, and bake them the next day if you’d like fresh cookies!
After your two hours is up, remove your log from the fridge. Remove your saran wrap, and slice each cookie about 1/3-1/2 inch thick.
Place on a parchment paper lined (or non-stick sprayed) pan and bake for about 14-16 minutes, or till the edges are golden and harder to touch.
How do you make these Holiday cookies festive?
That’s the fun part, right? You have a couple options here. You can either drizzle extra chocolate on top of your cookies or dip them in chocolate.
To drizzle extra chocolate across the top, melt about 1/4 cup of your favorite chocolate chips. Drizzle using a spoon, piping bag, or ziploc bag with a bit of the end trimmed off.
To dip in extra chocolate, melt about 1/2-3/4 cups of your favorite chocolate chips in a tall and thin bowl (I like to use my pyrex). Dip half of your cookie in and place on parchment paper.
After either dipping or drizzling, you can top your cookies. You can use crushed candy canes, sprinkles, nuts, toffee bits, etc. Get creative!
And don’t forget you can use whatever chocolate you prefer too.
You could dip your cookies in white chocolate and top them with crushed candy canes. Dark chocolate and crushed peanuts. White chocolate and festive Christmas sprinkles.
Whatever you choose, have fun with it!
If you need a gluten-free & grain-free treat this Christmas, these Almond Flour Shortbread Cookies are the perfect place to start. They’re simple to make, filled with classic flavors, and can be festive too!
If you make them, let me know what you think! It makes my day to hear from all of you. Either leave a comment, below, or find me on Instagram and tag me.
And while you’re here, don’t forget to check out my gluten-free Molasses Cookies, Peppermint Mocha Oatmeal Cookies, Snickerdoodle Cookies, and Maple Pecan Oatmeal Cookies.
- 6 tbsp butter, softened
- 1/4 cup white sugar
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract (optional)
- 1 egg white
- 2 cups almond flour
- 1/3 cup mini chocolate chips (or your favorite chocolate chips, chopped up)
- Optional: More melted chocolate for dipping cookies in or to drizzle on top of cookies.
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To a large mixing bowl, add your butter and sugar and beat together with a mixer till creamy. Add your vanilla extract, almond extract, and egg white and briefly blend till just incorporated. Add your almond four and mix together till well combined. Add your chocolate chips and fold them in.
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Place a piece of saran wrap on your counter (at least a foot long). Place your cookie dough in the middle of the saran wrap and use your hands to gently push it into a log (about 2 1/2-3 inches wide). Wrap your cookie dough log in the saran wrap and place in the fridge to chill for at least 2 hours.
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After two hours, preheat your oven to 350 and line a pan with parchment paper. Remove your cookie dough log from the fridge and using a sharp knife slice each cookie (about 1/3-1/2 inch thick). Bake in the oven for 14-16 minutes, or till the edges are golden.
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Let cool entirely. Drizzle with extra chocolate, or dip in extra chocolate if you prefer. Devour!
Stored in an airtight container at room temperature these cookies last about 4-5 days.
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