Almond Shortbread Cookies - Sugar Free & Grain Free
A simple sugar free, gluten free, grain free almond shortbread cookie that requires no fancy kitchen equipment to make. The recipe as is has a nice nutty flavor with a hint of sweetness. You can always enhance the flavor by drizzling melted sugar fee chocolate over it.
Equipment
- Medium or Large Mixing Bowl
- Baking Sheet
- Parchment Paper or Silicone Mat optional
- Tablespoon Dough Scoop optional
- Cookie Cutters optional
Ingredients
- 6 Tbsp Butter At room temp
- 2 Cups Almond Flour Not almond meal
- 1/4 Cup Truvia Brown Sugar Substitute or non liquid sugar substitute of your choice
- 1/2 Tsp Vanilla Extract
- 1/8 Tsp Sea Salt If using salted butter you can leave out the salt
Optional:
- Sugar Free Edible Glitter or Sprinkles
- Sugar Free Chocolate
Instructions
Non Dough Prep:
- Preheat Oven to 350º F (175º C)
- Line baking sheet with parchment paper or silicone baking mat. If neither is available, lightly grease your baking sheet with the wrapper from the butter used.
- Gather bowl, scoop and cookie cutters
Dough Prep:
- Cream together butter and Truvia Brown Sugar substitute till light and fluffy
- Add almond flour, vanilla extract and salt (if using unsalted butter)
- Mix till dough starts to form
- Scoop about a tablespoon of dough and roll into a ball before flattening into a 1 inch circle
- Place flatten dough balls onto cookie sheet about an inch apart. If using cookie cutters, place on clean surface (cutting board, silicon mat, parchment paper, or plate) and cut out desired shapes. Reuse the dough left from cutting out the same till all dough has been used.
- Bake for 10-12 minutes until golden brown around the edges and the bottoms are a medium golden brown. (I baked mine for 12)
Decorating:
- Sugar Free Edible Glitter/Sprinkles: Allow cookies to cool 2-3 minutes before sprinkling on.
- Sugar Free Chocolate: Allow cookies to cool completely before drizzling or dipping into melted sugar free chocolate of your choice.
Notes
Recipe Yields: 24 1inch cookies or 12 2inch cookies. Cookies can be made larger just make sure all cookies on one sheet are same size and thickness for even baking results.
Original Recipe: Elizabeth Rider