Hello lovelies! These little almond flour shortbread cookies are filled raspberry jam and are lightly sweet, a little tangy, and completely addicting. Healthy has gone delicious, my friends!
Simple can be so, so good
Of all the cookie recipes you’ll find on this blog, this one probably has the fewest ingredients. Actually, that’s not entirely true, my 3 ingredient peanut butter cookies only have 3, but these almond flour shortbread cookies are next in line with only 6 wholesome ingredients.
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The essentials for making almond flour shortbread cookies
- Almond flour
- Unsalted butter
- Sea salt
- 100% maple syrup
- Vanilla extract
- Raspberry jam (or jam of choice)
Can you believe that’s it? No eggs, no sugar, and no milk. I told you they were simple!
Now, here’s how you make them
- Using the back of a spoon, cream the butter, sea salt, and almond flour together until smooth.
- Add the maple syrup and vanilla extract and mix well.
- Using a cooke scoop, scoop the dough onto lined baking sheets, 2 inches apart.
- Take a small round measuring spoon and gently press a divot into the top of each cookie.
- Using the same measuring spoon, fill each divot with jam.
- Bake for 12-ish minutes, cool completely (they are fragile), and devour!
I should warn you
You know I’m the queen of easy cookie recipes, and while these cookies are still technically easy; they’re one of the more labor intensive recipes I’ve posted.
I’m going to give it to you straight, it’s pretty tedious to fill each one of these tiny cookies (but it’s totally worth it); just make sure you have some extra time and patience on-hand when you make these.
Are you looking for a more traditional thumbprint cookie? You’ll love these
Raspberry Thumbprint Cookies too – they’re delicious!
Questions about this recipe
Get creative and make these almond flour shortbread cookies your own!
I think you’ll love how simple and wholesome these cookies are. They’re soft and tender without being overly dry and crumbly. They’re really delectable.
And because they are a shortbread cookie, you could really have some fun with them and jazz them up with a dark chocolate drizzle, a dash or two of cinnamon, or even just flatten them and have them plain! For a healthier cookie, they really do still taste like a treat!
View the Google web story for this recipe.
Now get baking!
Here’s a few of my favorites for you to try
Almond Flour Shortbread Cookies
- 1¼ cup almond flour
- 3 TBS butter, unsalted ((room temperature))
- 1/8 tsp sea salt
- 1 TBS maple syrup
- 1/2 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.1¼ cup almond flour, 3 TBS butter, unsalted, 1/8 tsp sea salt
- Add maple syrup and vanilla and mix until a dough forms.1 TBS maple syrup, 1/2 tsp vanilla extract
- Using a 1 TBS cookie scoop, scoop dough on to lined baking sheet.
- Press down on the top of each cookie with the back side of a small measuring spoon to create a divot.
- Fill each cookie with 1/2 tsp raspberry jam (or other fruit jam of choice).
- Bake for 12-15 minutes until lightly brown around the edges. Avoid over-baking or they will dry out.
- Allow cookies to sit on the baking sheet for a few minutes prior to transferring to a wire rack to cool completely.
- Store cookies in an airtight container for 3-4 days or freeze.