These gluten-free, grain-free almond flour shortbread cookies with raspberry jam are the perfect (and healthy way) to celebrate Valentine’s Day!
I’m sure I’ve mentioned this once or a hundred times, but my favorite kitchen activity is baking. I love everything about it. I really think it’s part of who I am. Combing ingredients in a bowl, scooping out perfectly portioned little balls, and baking them into warm, sweet, satisfying little bites of heavenly goodness makes my soul happy. And there’s nothing I’d rather be doing. Nothing.
As much I as I love baking though, baking doesn’t always love me. I want to fill my diet with delicious, soft, chewy cookies all day every day, but I just can’t do it. So every now and then, I have to either take a break from baking or switch over to some healthy baking.
I’m currently in a healthy baking phase. You’re welcome! Several years ago, when I first switched our family over to whole food, I was in another healthy baking phase and I posted a recipe for coconut flour shortbread cookies and these cookies quickly became the most popular recipe on this blog! Crazy! So today, I’m posting a sister recipe – almond flour shortbread cookies!
Over the recent years, I’ve discovered that I much prefer almond flour over coconut flour, so I was really excited to bake these almond flour shortbread cookies and compare the two side-by-side. As I had suspected, I loved the almond flour shortbread cookies much more than the coconut, but it could have also been because I added a dollop of my homemade raspberry chia jam to the center of each cookie, giving them some extra tartness and flavor. They are ridiculously good (with or without the jam)!
These almond flour shortbread cookies are soft without being dry and crumbly like the coconut flour shortbread cookies are and because they only have 1 TBS of maple syrup, they’re not super sweet – just a touch. And because they are a shortbread cookie, you could really have some fun with the recipe and add dark chocolate drizzle, a dash or two of cinnamon, or even just flatten them and have them plain! For a ‘healthy’ cookie, they really do taste like a treat! I calculated the nutritional information for these little guys too and each cookie is 97 calories, but has 3 grams of protein!
- 1-1/4 cup almond flour
- 3 TBS butter, softened
- ⅛ tsp sea salt
- 1 TBS maple syrup
- ½ tsp vanilla extract
- Raspberry jam
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- In a medium bowl cream almond flour, butter, and sea salt until smooth.
- Add maple syrup and vanilla and mix until a dough forms.
- Using a 1 TBS cookie scoop, scoop dough on to lined baking sheet.
- Press down on the top of each cookie with a measuring spoon to create a divot.
- Fill each cookie with ½ tsp raspberry jam (or other fruit jam).
- Bake for 12-15 minutes until lightly brown.
- Allow cookies to cook for a few minutes on the pan and then transfer to a wire rack to cool completely.
© Kristine in between. If you wish to republish this recipe, please rewrite the recipe in your own words or link back to this post.