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Almond Shortbread Cookies

  • Author: Natalie
  • Prep Time: 00:15
  • Cook Time: 00:10
  • Total Time: 25 minutes
  • Yield: 18 cookies 1x
  • Category: cookies
  • Method: baking
  • Cuisine: american


Simple, buttery Almond Shortbread Cookies made with just 6 ingredients – no oil, gluten, or refined sugar. The perfect easy Christmas (or anytime) cookie!




  1. Preheat the oven to 350°F.
  2. Whisk together the coconut butter, maple syrup, and almond extract.
  3. Add the coconut flour, almond flour, and salt. Mix/knead to form a moist ball of dough.
  4. Roll out to 1/4 inch thickness. Cut into circles (using a cookie cutter or a mason jar lid works too!) and transfer to a baking sheet lined with parchment paper.
  5. Bake for 10 minutes at 350°F or until golden around the edges.
  6. Remove from the oven and cool. They are delicious warm, but if you are going to dip them in chocolate I recommend letting them cool completely first.
  7. Keep leftovers in the refrigerator in an airtight container for up to a week.


* Coconut butter is really best here, but if you have so substitute I’d recommend runny cashew butter (same 1/3 cup) or coconut oil (reduce to 1/4 cup).


  • Serving Size: 1 cookie
  • Calories: 104
  • Sugar: 5g
  • Fat: 7g
  • Saturated Fat: 2g
  • Carbohydrates: 9g
  • Fiber: 2g
  • Protein: 3g

Keywords: christmas, paleo, vegan, baking, holiday, gluten free, easy, recipe, dessert