These healthier shortbread cookies are crispy and buttery. They only need 3 ingredients and don’t require any wheat flour, eggs, or refined sugar. The dough takes only a few minutes to prepare. The cookies store well and can be easily customized.
A stack of four shortbread cookies

These shortbread cookies are so crispy and buttery, just like traditional shortbread. The dough comes together in minutes. You can customize the shape of the cookies and you can also dip them in chocolate, add sugar or sprinkles on top, or just leave them plain.

Ingredients

  • Almond flour
  • Maple syrup
  • Butter

Almond flour: Make sure to use blanched superfine almond flour which mimics the texture of regular flour better. Almond meal or regular almond flour is not fine enough.

Maple syrup: Maple syrup is used to lightly sweeten the cookies and help bind the dough. I don’t recommend using honey because the cookies don’t crisp up as well.

Butter: Melted butter is added to the cookie dough to give the cookies their buttery rich flavor.

If desired, you can also dip the cookies in chocolate, dust them with sugar, or add sprinkles. You can also just enjoy them plain.

How to Make Healthier Shortbread Cookies

  • The almond flour, maple syrup and melted butter are mixed together until a dough forms.
  • The dough is rolled up into a tight log between 1.5 to 2 inches wide and then placed into the freezer for about 30 minutes or until the dough is firm enough to slice.
  • Slice the dough with a sharp knife into 1/4 inch slices. Place the cookies onto your prepared baking sheet.
  • Bake for about 15 minutes or until the cookies are lightly browned on top and medium brown around the edges. The browner the cookies get, the crispier they will be.

Shortbread cookies on a cooling rack

Texture

These cookies are lightly sweet and have a crispy, buttery texture, similar to classic shortbread cookies.

Expert Tips

  • These cookies need to be stored in an airtight container. If they are left to sit out, they will become soft.
  • The cookies work best with maple syrup. Honey does not work well as a substitute.
  • Do not add more maple syrup than the recipe calls for because it will make the dough too soft.
  • You can make the cookies wider in size if you prefer. However, try to keep the cookies between 1/4 to 3/8 inch thick, otherwise it will be difficult for the cookies to fully crisp up.

Shortbread cookies with half of the cookie dipped in chocolate

More Cookie Recipes

5 from 6 votes

3 Ingredient Healthier Shortbread Cookies

These 3-Ingredient Healthy Shortbread Cookies are crisp, tender, and subtly sweet—everything you love about classic shortbread, made simpler and gluten free. With just almond flour, butter, and maple syrup, the dough comes together in minutes and bakes into perfectly golden, delicate cookies that pair beautifully with tea, coffee, or holiday gifting.
Servings: 19 cookies
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Print Recipe Pin Recipe Leave a Review

Ingredients

  • 1 1/2 cups (135g) superfine blanched almond flour, see note for measuring
  • 3 tbsp (42g) unsalted butter, melted
  • 3 tbsp (1.5fl oz/44ml) maple syrup

Instructions
 

  • Add almond flour, melted butter, and maple syrup into a large mixing bowl and mix with a spatula until a soft dough forms.
  • Transfer the dough to a piece of plastic wrap and shape it into a tight log about 6 inches long and 1.5 inches wide. If you want wider cookies, you can make the log wider. Wrap well and freeze for 30 minutes, or until firm enough to cut.
  • Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • Use a sharp knife to slice the chilled dough into rounds between 1/4 and 3/8 inch thick. Space them on the baking sheet about 1 inch apart.
  • Bake for about 13-15 minutes, until the edges are medium brown and the top is lightly browned. You do want the surface to be browned, otherwise the cookies will not be fully crispy. Allow the cookies to fully cool on the baking sheet. They should continue to firm up a little as they cool. Once fully cooled, store cookies in an airtight container. Cookies need to be stored in an airtight container soon after they are cooled, otherwise they will turn soft. Uneaten cookies can be stored a few days at room temperature in an airtight container and longer in the freezer.

Notes

  • I used Kirkland superfine almond flour.
  • Almond flour note: Make sure to use superfine almond flour. When measuring the almond flour with a measuring cup, make sure to use a spoon to scoop out the almond flour into the measuring cup and then level off with a knife. Do not directly scoop the almond flour using the measuring cup because this will result in too much almond flour.
  • Cookies should be stored in an airtight container until right before serving. If the cookies sit out for a few hours, they will soften.
  • I dipped some of the cookies in melted dark chocolate and added some chopped nuts on top for decoration, but the decorations are completely optional.
  • Avoid adding more maple syrup to the cookies because the dough will be too soft. If you want the cookies to be sweeter, you can dust the surface with powdered sugar, add sprinkles, or dip them in chocolate.
Serving: 1cookie, Calories: 70kcal, Carbohydrates: 3g, Protein: 2g, Fat: 6g, Saturated Fat: 1g, Fiber: 1g, Sugar: 2g, NET CARBS: 2
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?Please leave a star rating and review below!