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christmas cookies made with almond flour and sprinkles
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4.82 from 11 votes

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.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Servings: 32 cookies
Calories: 72kcal



  • 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.



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.


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