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.
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.
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