Introduction

These Almond Flour Shortbread Cookies are simple, wholesome, and made with just a few ingredients. With a tender, crumbly texture and a touch of natural sweetness, they’re perfect for a quick homemade treat. Add a chocolate dip and sprinkle for an elegant finish.

A round, white-speckled plate holds a stack of round, thin cookies, each half-dipped in dark chocolate. The chocolate side is decorated with small green pistachio pieces and tiny pink rose petals. The cookies are golden brown with a crumbly texture, and one broken cookie with bite marks lies on the white marbled surface nearby. Scattered around the plate are some pistachio bits and small dried flower buds. In the upper part of the image, blurred pink flower branches add a soft touch to the scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (200g) almond flour / blanched almond meal
1/4 cup (85g) maple syrup
3 tablespoons (50g) coconut butter or coconut oil, melted and cooled
1 cup (170g) roughly chopped vegan chocolate or chocolate chips
Chopped pistachios and freeze dried raspberries (optional, for decoration)

Instructions

Step 1: Preheat your oven to 180°C (350°F) and line 1-2 baking sheets with parchment paper.
Step 2: In a bowl, combine almond flour, maple syrup, and melted coconut butter. Mix until combined; the dough will be crumbly but should stick together when pinched.
Step 3: Press the dough into a rough ball, then roll it out on parchment paper or a clean surface to about 8mm (just over 1/4 inch) thick.
Step 4: Use a 5cm (2-inch) cookie cutter to cut circles from the dough. Gather scraps and re-roll to cut more cookies.
Step 5: Place the cookies on the prepared baking sheet with a little space between them, as they don’t spread much.
Step 6: Bake for 12-15 minutes until edges are slightly golden. Bake less time for chewier cookies or longer for crispier ones. Let cool completely on the baking sheet.
Step 7 (optional): Melt the chocolate in a double boiler over medium heat, then remove from heat.
Step 8: Dip half of each cooled cookie into the melted chocolate and place on a lined baking sheet. Sprinkle chopped pistachios and freeze dried raspberries on top before the chocolate sets.
Step 9: Let the chocolate set at room temperature for about 20 minutes before enjoying or storing.

Tips & Variations

Use an electric scale for accuracy; small differences in ingredient weight can affect texture.
If you prefer, substitute coconut butter with coconut oil or vegan butter for a slightly different flavor.
For a nut-free version, try using sunflower seed flour instead of almond flour.
To avoid rolling out dough, simply shape the dough into small balls, flatten them, and bake as rustic cookies.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the refrigerator for up to 2 weeks or freeze for up to 2 months. If frozen, thaw at room temperature before serving. Chocolate-dipped cookies are best eaten within a week for optimal freshness.

How to Serve

A group of round cookies arranged close together on a white marbled surface. Each cookie has two layers visible: the bottom layer is a golden brown cookie with a slightly rough, crumbly texture. The top half of each cookie is covered in smooth dark chocolate, creating a clean diagonal split between the cookie and chocolate. On the chocolate side, small pieces of green pistachios and pink rose petals are sprinkled for decoration. The cookies are evenly spaced, showing a nice contrast between the warm cookie color and the rich dark chocolate with colorful toppings. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of almond flour?

These cookies specifically rely on almond flour for their texture and flavor, so using regular flour will change the outcome. For best results, stick to almond flour or a similar nut-based flour.

How can I make the cookies crispier?

Baking the cookies an extra few minutes until they turn golden brown will make them crispier. Be careful not to overbake, as they can become too hard. Letting them cool completely on the baking sheet also helps set their crispness.