Gluten Free Shortbread Cookies
These buttery gluten-free shortbread cookies use almond flour instead of traditional all-purpose for a low sugar cookie with a sweet and nutty taste.
Servings: 32 cookies
Calories: 72kcal
Equipment
Ingredients
- 1/2 cup unsalted butter
- 6 tablespoons powdered sugar
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 2 cups almond flour
Instructions
- Preheat oven to 350F.
- In a stand mixer (or in a bowl and using a handheld mixer) beat together the butter, sugar, salt, and vanilla for 2-3 minutes or until soft and combined.
- Slowly add in the almond flour and mix until combined.
- Line a large baking sheet (or multiple if you're cooking it in one go) with parchment paper.
- Take a small spoon and scoop the batter, roll into a ball (the size you roll it into will determine how many it makes). I used 1/2 tbsp. Lightly press with a fork. If you want to add festive sprinkles, add a couple now.
- Bake for 10 minutes. Let cool.
Video
Notes
Crumbly Cookies?
If you're in a southern climate or you have a warm kitchen, refrigerate the cookie dough for at least 30 minutes before you bake them. This will help prevent the almond flour from falling apart.Container Counts
Full recipe: 2 yellow, 16 blue, 24 tsps. Per serving (2 cookies): trace yellow, 1 blue, 1 1/2 tsps.Nutrition
Serving: 1cookie | Calories: 72kcal | Carbohydrates: 3g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 37mg | Fiber: 1g | Sugar: 2g | Vitamin A: 89IU | Calcium: 16mg | Iron: 1mg