Gluten-Free Almond Flour Shortbread Cookies with 3 Ingredients

Before starting, keep in mind that these are slightly softer than regular shortbread cookies. They are vegan, gluten-free cookies made with wholesome ingredients, crispy on the outside, and chewier in the center.

Preheat oven to 325F (160C). Line a cookie sheet with parchment paper.

In a medium-size mixing bowl, add all the ingredients: almond flour, maple syrup, melted coconut oil, salt, vanilla extract, and almond extract,

Combine the ingredients with a spatula first, then squeeze dough with your hands to bring ingredients together, and form a cookie dough ball. If too wet, you can add more almond flour.

Scoop the dough with a measuring tablespoon and roll into a ball.

Place each ball onto the lined cookie sheet.

Use a fork to flatten each cookie. The thinner, the crispier they will be. You can add sprinkles now, using a fork to press them gently into the batter.

Bake for 10-12 minutes until slightly golden and slightly hard on top.

Cool on the cookie sheet for 5 minutes, then transfer to a cooling rack to completely cool down.

Storage

Store in the fridge in a sealed container for up to 5 days