These Gluten Free Almond Flour Shortbread Cookies are only 6 simple ingredients and melt in your mouth! Naturally gluten free and so delicious!
PIN Gluten Free Almond Flour Shortbread Cookies
Doesn’t matter if they’re paleo whipped gluten free shortbread cookies, pistachio whipped shortbread cookies OR if I want to get super “out there” and make cranberry pistachio gluten free shortbread cookies.
I am a shortbread cookies all inclusivist.
Gluten Free Almond Flour Shortbread Cookies Ingredients
I picture a cozy fireplace, a group of family and friends, and all the holiday baking my little heart desires- now that’s perfection! These scrumptious almond flour butter cookies have that buttery, melt-in-your-mouth texture that you want in a shortbread cookie! Let’s gather our ingredients and get started. For this recipe, you will need:
- Unsalted room temperature Butter
- Powdered Sugar
- Vanilla Extract
- Almond Flour
- Egg White
- Raw organic Cane Sugar
Are Almond Flour and Almond Meal the same thing?
When on the lookout for gluten free ingredients to replace regular all-purpose flour in cooking and baking, both almond flour and almond meal are popular choices. You may be wondering if there is a difference between the two and what it is. They are so similar, but there is something that sets the two apart: Almond flour is typically made from blanched almonds with the skins removed, and is often ground more finely than almond meal, which is typically ground a bit more coarsely and keeps the skins on.
How to make Gluten Free Almond Flour Shortbread Cookies
One of the perks of this recipe is that it delivers buttery, delicious cookies that are also SO easy to make! Now that we have sorted out our ingredients, let’s dive in and get started!
Set your oven to 325 degrees Fahrenheit so that it can heat up while you prepare the dough.
With a hand mixer, beat together the butter and sugar until creamy. Next, add the vanilla and beat to combine.
Add in the flour and salt and stir until combined. Form the dough into a ball and wrap in plastic wrap. Toss it in the fridge to chill for about 20-30 minutes.
Once you’ve allowed the dough to chill, take it out of the fridge and roll it out between two sheets of parchment paper until the dough is about ½ inch thick. Your square of dough should be about 8 x 10 inches.
Cut the shortbread into small squares- about 1 ½ x 2 inches and then carefully put the parchment sheet onto a cookie sheet.
Whisk together the egg white and water and brush it onto each cookie. Finish them off with a sprinkle of granulated sugar.
Bake in your preheated oven until the edges are golden brown, which should take about 12-14 minutes. Cool completely and enjoy your almond shortbread cookies!
How to store Shortbread Cookies
These shortbread cookies with almond flour can be stored at room temperature in an airtight container for about a week. They are a fabulous make-ahead treat because they taste just as great a few days after baking!
How to freeze Shortbread Cookies
Baking a double batch to enjoy at a later date? Shortbread can also be frozen for 3-4 weeks in an airtight container if you aren’t going to eat them all right away.
Which, like, you probably are 😉
Other Healthy Christmas Cookies
Gluten Free Almond Flour Shortbread Cookies
- Preheat you oven to 325 degrees.
- In a large bowl, beat the butter and sugar with an electric hand mixer until smooth and creamy. Add the vanilla and beat until well mixed.
- Stir in the flour and salt until well mixed. Form the dough into a square, wrap in saran wrap and chill 20-30 minutes.
- Once chilled, roll the shortbread between two layers of parchment paper (one on the bottom, one on top of the shortbread dough) until about 1/2 inch thick - you should have roughly a 10x8 inch square.
- Cut into 24 squares that are 2x1.5 inches big and then gently transfer the parchment paper onto a cookie sheet.
- Whisk the egg white and water until well mixed and brush on top of each cookie. Sprinkle with granulated sugar.
- Bake until the edges are JUST golden brown, about 12-14 minutes (they set up a lot!) Cool on the pan COMPLETELY
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE POINTS: 5 POINTS+: 4 OLD POINTS: 3
(per 1 cookie)
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