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Almond Flour Shortbread Cookies (grain-free)

Prep Time 10 minutes
Cook Time 16 minutes
Chill Time 2 hours
Total Time 2 hours 26 minutes
Servings 18 cookies
Calories 137 kcal


  • 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.


  1. 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.

  2. 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.

  3. 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.

  4. Let cool entirely. Drizzle with extra chocolate, or dip in extra chocolate if you prefer. Devour!

Recipe Notes

Stored in an airtight container at room temperature these cookies last about 4-5 days.