Almond Flour Shortbread Cookies: A Delish Gluten Free Holiday Treat

Prep Notes

Be sure to have parchment paper!



23 cookies



  • 2 1/2 cups almond flour

  • 1/4 tsp sea salt (unrefined is best if you can)

  • 1 cup almonds, toasted and chopped

  • 5 tbs honey (*OR 3 tbs molasses +1tbs honey if you are adding 1/4 tsp of nutmeg, 1/4 tsp of clove and 1/4 tsp ground ginger!)

  • 1/2 cup unsalted butter, ( OR ghee or coconut oil), (organic from grass-fed cows if possible) Melted.

  • 1 tbs vanilla extract (one other variation is to make them chocolatey add 1/4 cup cocoa powder and 1/4 tsp or 1/2 tsp cinnamon)



  1. Preheat oven to 350 degrees F.

  2. In a large bowl, combine the almond flour, sea salt, and toasted, chopped almonds (add any other spice and/or cocoa if you opt for that).

  3. In a smaller bowl, mix together the honey, melted butter and vanilla.

  4. Combine the wet ingredients with the dry.

  5. Tear off a large piece of parchment paper. Set it on the counter and place the cookie dough in the center. Form the dough into a large log about 2 1/2 inches in diameter.

  6. Wrap the log with the parchment paper and place in the freezer for one hour, or until firm.

  7. Remove from the freezer and unwrap. Cut into 1/8 inch thick slices.

  8. Line a cookie sheet with another sheet of parchment paper (or use a Silpat). Place the cookie slices on the cookie sheet with space between them.

  9. Bake for 7 to 10 minutes in the oven or until lightly golden.

  10. Cool before enjoying. Store cookies in an airtight container.