Only 3 Ingredients Gluten-Free Almond Flour ShortBread Cookies Recipe

These Gluten-free Almond Flour Shortbread Cookies are crisp, tender & very buttery! Perfect for a snack, a guilt-free indulgence that’s ready in no time with only 3 ingredients! Let’s Indulge…

When you bake with alternative gluten-free flours like Almond flour magic happens, yes truly the baked goods taste heavenly! Gluten-free baking may seem to be a bit tricky at times, but once you get to know your gluten-free flour well and it’s characteristic each and every bake will be a sheer pleasure and accomplishment. It’s always a joy to bake with alternative flours, what do you think my dear readers?

These Gluten-Free Almond Flour Shortbread Cookies call for only 3 ingredients and one pot mixing. The almond flour shortbread cookies dipped in chocolate are insanely easy to make and guarantees an unbeatable taste. Oh! they are so good that I even conspired to hide them somewhere, to save them all for myself…I mean these gluten-free almond flour shortbread cookies are too good to be true, they are that good and so good…but yes they are true and they are the best shortbread cookies I ever tasted in my whole life!

Almond flour is an extraordinary gluten-free alternative for baked goods and it not only provides a fantastic texture to the baked goodies but also enhances their taste manifold. Almond flour is full of protein, fiber, and healthy fats and hence, it’s the best choice when you prefer to boost the health quotient of your baked goodies. and still, don’t want to compromise on the taste factor. Whether you are intolerant to gluten or not, either way, the baked items with almond flour will surprise you with its unprecedented taste and you will come back to the recipe all the time.

After baking the first batch of the almond flour shortbread cookies, I waited patiently and grabbed a few and munched them to glory! I am pretty sure I am not going to go back to the regular white flour shortbread cookies any time soon! I ended up baking 3 batches consecutively and it lasted us only 2 days…remind you we are a family of 2 and ½…me, hubbs & my just turned 5 years old son…Lol!

These home-made gluten-free almond flour shortbread cookies are trivial to throw together, you can make them instantly when you have unexpected visits from friends and family. Only 3 ingredients, just one pot mixing, no blender required, hand mixing is just appropriate for this recipe and you have a fresh batch of absolutely decadent, melt in the mouth Almond flour shortbread cookies ready in minutes. Just the baking time is the only time that counts in this recipe, the dough comes together in 5 minutes tops.

These home-made almond flour shortbread cookies are quick, easy and absolutely a must have in your cookie repertoire whether you are gluten intolerant or not. I promise they will be gone in minutes, so the best suggestion that I would love to share with you is that you must make a big batch of them if you really want to save some for yourself. These crisp, tender and buttery Gluten-free almond flour shortbread cookies will yield 8-9 medium not so thin cookies.

If you want your almond flour shortbread cookies to be absolutely crisp do make them thin, they will have the snap when broken and will be very crispy. I jazzed these babies up with melted chocolate and drizzled them with tiny pieces of almonds. That’s exactly how my family loves them. Aren’t they gorgeous? I bet they are…..Lol!

You may relish your gluten-free almond flour shortbread cookies as is or dip them in melted chocolate and drizzle your favorite stuff, this way they will be more party appropriate or celebration fit. Anyways they will rule your party & your heart!

INGREDIENTS:

• 98 gms or 1 cup Almond Flour
• 45 gms or 3 tablespoons butter ( room temperature).
• 23 gms or 3 tablespoons confectioners sugar.
• A pinch of kosher salt.
• ½ teaspoon vanilla extract or ¼ teaspoon almond extract. (optional)

FOR THE CHOCOLATE DIP:

• ½ cup semi-sweet or dark chocolate.(optional)
• Tiny pieces of chopped almonds. (optional)

METHOD:

• Take a clean bowl, mix the almond flour, the confectioners sugar & the salt and whisk them together.

• Next add the butter at room temperature and the vanilla extract. Mix with a spatula or with hand.
• Mix until all the ingredients come together to form a dough.

• Scoop one teaspoon of the dough, roll it between your palms and gently flatten with hands.
• Place it on the parchment lined baking sheet.
• Make the cross-hatch design with the help of a fork if you want some design on your cookies or you may leave them without any design at all. the choice is yours.

• Pre-heat the oven at 350 degrees F.
• Bake the cookies for 8-10 mins or until slightly golden on the top.

• Take them out and allow them to cool for 3-4 minutes on the cookie sheet itself before moving them to the cooling rack.
• Be careful when hot they may crumble if you touch them. They are very fragile when hot.
• Prepare the chocolate sauce in the double broiler method.
• Heat a saucepan with 1 cup water over a medium flame.
• When the water starts to boil place a heatproof bowl on the saucepan.
• Place the chocolate chips in the heatproof bowl.
• Stir them continuously until the chocolate melts into a silky sauce.
• Dip the cookies halfway into the chocolate sauce, scrape the excess from the sides with the help of a knife.

• Place them on a parchment sheet.

• Drizzle some tiny chopped almonds on the top of the chocolate dipped almond flour cookies.
• Enjoy!

MY NOTES:

• They are very fragile when hot, don’t try to transfer them to the cooling rack immediately, they will definitely crumble and fall apart.
• Allow them to cool at least 2-3 mins and then transfer them immediately, if transferred later they will become soggy pretty fast from the moisture underneath.
• Almond flour baked goodies absorbs moisture instantly, so once the cookies are completely cold, transfer them in an airtight jar immediately. 
• If left at room temperature they will become soft and lose all the crunch.
• If you want extra crisp cookies try to make them thin.
• The baking time may vary according to your oven. So, trust your instinct and set the baking time accordingly.

Only 3 Ingredients Gluten-Free Almond Flour ShortBread Cookies Recipe

5 from 2 votes

Print Recipe Pin Rate

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4

Author: Meghna Chakraborty

These Gluten-free Almond Flour Shortbread Cookies are crisp, tender & very buttery! Perfect for a snack, a guilt-free indulgence that’s ready in no time with only 3 ingredients! Let’s Indulge…

Ingredients

• ▢ 1 cup Almond Flour
• ▢ 3 tbsp Unsalted Butter (at room temperature)
• ▢ 3 tbsp Confectioners Sugar
• ▢ Kosher Salt (a pinch)
• ▢ ½ tsp Vanilla Extract ( or ¼ teaspoon almond extract. (optional))

FOR THE CHOCOLATE DIP:

• ▢ ½ cup Semi-sweet chocolate (( or dark chocolate ) – optional item)
• ▢ Almonds (Tiny pieces /chopped. (optional))

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Instructions

• 1. Take a clean bowl, mix the almond flour, the confectioners sugar & the salt and whisk them together.

  2. Next add the butter at room temperature and the vanilla extract. Mix with a spatula or with hand.

  3. Mix until all the ingredients come together to form a dough.

  4. Scoop one teaspoon of the dough, roll it between your palms and gently flatten with hands.

  5. Place it on the parchment lined baking sheet.

  6. Make the cross-hatch design with the help of a fork if you want some design on your cookies or you may leave them without any design at all. the choice is yours.

  7. Pre-heat the oven at 350 degrees F.

  8. Bake the cookies for 8-10 mins or until slightly golden on the top.

  9. Take them out and allow them to cool for 3-4 minutes on the cookie sheet itself before moving them to the cooling rack.

  10. Be careful when hot they may crumble if you touch them. They are very fragile when hot.

  11. Prepare the chocolate sauce in the double broiler method.

  12. Heat a saucepan with 1 cup water over a medium flame.

  13. When the water starts to boil place a heatproof bowl on the saucepan.

  14. Place the chocolate chips in the heatproof bowl.

  15. Stir them continuously until the chocolate melts into a silky sauce.

  16. Dip the cookies halfway into the chocolate sauce, scrape the excess from the sides with the help of a knife.

  17. Place them on a parchment sheet.

  18. Drizzle some tiny chopped almonds on the top of the chocolate dipped almond flour cookies.

  Enjoy!

Notes

• They are very fragile when hot, don’t try to transfer them to the cooling rack immediately, they will definitely crumble and fall apart.
• Allow them to cool at least 2-3 mins and then transfer them immediately, if transferred later they will become soggy pretty fast from the moisture underneath.
• Almond flour baked goodies absorbs moisture instantly, so once the cookies are completely cold, transfer them in an airtight jar immediately.
• If left at room temperature they will become soft and lose all the crunch.
  *If you want extra crisp cookies try to make them thin.
• The baking time may vary according to your oven. So, trust your instinct and set the baking time accordingly.

Course :Breakfast

Cuisine :Baking

Keyword :Cookies Recipe

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