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Almond Flour Shortbread Cookies with Vegan Chocolate, Pistachios, and Raspberries Recipe

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★★★★★

4.6 from 685 reviews

These Almond Flour Shortbread Cookies are a simple, gluten-free treat made with just three main ingredients and optionally decorated with vegan chocolate, pistachios, and freeze-dried raspberries. They offer a delightful balance of crumbly texture and natural sweetness, perfect for a quick homemade snack or dessert.

Ingredients

Scale

Dry Ingredients

  • 2 cups (200g) almond flour / blanched almond meal

Wet Ingredients

  • 1/4 cup (85g) maple syrup
  • 3 tablespoons (50g) coconut butter (or coconut oil, melted and cooled)

Optional Decoration

  • 1 cup (170g) roughly chopped vegan chocolate or chocolate chips
  • Chopped pistachios
  • Freeze-dried raspberries

Instructions

  1. Weigh Ingredients: For best results, accurately weigh all ingredients using an electric scale. Precision is key as small variations can affect the cookie texture.
  2. Preheat Oven: Preheat your oven to 180°C (350°F) and line 1-2 baking sheets with parchment paper to prevent sticking.
  3. Combine Ingredients: In a bowl, mix the almond flour, maple syrup, and coconut butter until combined. The dough will be crumbly but should hold together when pressed between your fingers.
  4. Form Dough Ball: Press the mixture into a rough ball, ensuring it is firm enough to handle and roll out.
  5. Roll Out Dough: On parchment paper or a clean work surface, roll the dough out to about 8mm (just over 1/4 inch) thick.
  6. Cut Cookies: Use a 5cm (2-inch) cookie cutter to cut circles from the dough. Collect scraps and re-roll as needed to make more cookies.
  7. Arrange on Baking Sheet: Place cookies spaced slightly apart on the prepared baking sheet. Note that these cookies don’t spread much during baking.
  8. Bake: Bake for 12-15 minutes, until edges become slightly golden. Shorter baking yields chewy and crispy textures; longer baking results in consistently crispy cookies. Allow cookies to cool completely on the baking sheet.
  9. Store Cookies: Store cooled cookies in an airtight container at room temperature up to 5 days, in the refrigerator for 2 weeks, or freeze up to 2 months.
  10. Optional Decoration – Melt Chocolate: Melt vegan chocolate in a double boiler over medium heat, then remove from heat.
  11. Dip and Decorate: Dip half of each cooled cookie into melted chocolate. Place on lined baking sheet and sprinkle with chopped pistachios and freeze-dried raspberries while chocolate is wet.
  12. Set Chocolate: Let the chocolate set at room temperature for 20 minutes before serving or storing as described.

Notes

  • Using an electric scale is highly recommended for measuring ingredients accurately.
  • For alternatives, coconut oil can be used instead of coconut butter if melted and cooled.
  • The dough is crumbly but will stick together when pinched; do not expect it to behave like traditional cookie dough.
  • If you don’t have cookie cutters, you can shape cookies by hand or flatten dough into a slab and cut into squares.
  • Cookies do not spread much during baking, so spacing them slightly apart is sufficient.
  • Chocolate decoration is optional but adds a lovely flavor and texture contrast.

Keywords: Almond Flour Cookies, Gluten Free Cookies, Shortbread Cookies, Vegan Cookies, Easy Cookies, Healthy Cookies

Find it online: https://jedentaglecker.com/almond-flour-shortbread-cookies-with-vegan-chocolate-pistachios-and-raspberries-recipe/