These gluten-free, grain-free almond flour shortbread cookies with raspberry jam are the perfect (and healthy way) to celebrate Valentine’s Day…or any day, really! They’re soft, and sweet, and a whole lotta yummy!
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..except possibly photographing said little bites of heavenly goodness, of course!
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. This is my second, yes SECOND gluten-free or lightened up recipe in a row now! 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 cookie recipe on this blog! Which. Is. Crazy! So today, I’m posting a sister recipe – almond flour shortbread cookies with raspberry jam!
Over the recent years, and countless recipe trials, I’ve discovered that I much prefer almond flour over coconut flour, so I was really excited to bake these almond flour shortbread cookies.
I decided I should compare the two side-by-side too, so I did. As I had suspected, I loved the almond flour shortbread cookies much more than the coconut flour cookies, but it could have also been because I added a dollop of my homemade raspberry chia jam to the center of each of these cookies, giving them some extra tartness and flavor. They are ridiculously good!
Ingredients you’ll need to make these almond flour shortbread cookies:
- Almond flour.
- Unsalted butter.
- Sea salt.
- 100% maple syrup.
- Vanilla extract.
- Raspberry jam (or jam of choice).
That’s it! I love how simple these cookies are, and no, I guess you don’t haaaaave to make your own jam, but if you have time (and the desire), I suggest you try it, at least once! So. Good.
These almond flour shortbread cookies are soft and tender without being dry and crumbly like some other recipes I’ve made, and because they only have 1 TBS of maple syrup, they’re not super sweet either – just enough. They’re delectable.
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 ‘healthier cookie’, they really do still taste like a treat!
Good news too, I calculated the nutritional information for these little guys and each cookie is 57 calories and only 2.3 g carbs!
Almond Flour Shortbread Cookies
Ingredients
- 1-1/4 cup almond flour
- 3 TBS unsalted butter, room temperature
- 1/8 tsp sea salt
- 1 TBS maple syrup
- 1/2 tsp vanilla extract
- Raspberry jam
Instructions
- 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 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 cook for a few minutes on the baking sheet prior to transferring to a wire rack to cool completely.
- Store cookies in an airtight container for 3-4 days or freeze.
Nutrition
Try these coconut flour shortbread cookies or go for the real thing with these strawberry thumbprint cookies!
These shortbread cookies look incredible! Thanks for sharing
Thank you Suzy! They look fancy, but they’re so super easy (and yummy) 🙂
Very easy and very good cookies!
These are great and easy to make. I used smart balance margarine and it worked great. I also did a variation with lemon zest.
Hey Liz! I’m so glad to hear it, they’re one of my favorites too. Thanks so much for stopping by to comment, happy baking! ❤️
These look so light and sweet! I would imagine tea would pair well with them. Yum!
Thank you so much Luci! Me too, shortbread is so perfect and delicious with tea!
Love shortbread cookies! These are beautiful and a plus for being gluten free!
Thank you so much Jehan! I do too, shortbread is such a simple but yummy cookie!
I love shortbread with my cuppa….. These look so simple easy and elegant. Definitely going to try
Thank you so much Veena! I hope you enjoy them! 🙂
I Love shortbread cookies- and the addition of jam makes them even better! Can’t wait to try them!
Me too Jessy! Shortbread is so simple, but is one of my favorites to ‘play’ around with! There are so many possibilities! Mmm!
I am shortbread fan, never tried with almond flour they looks delicious Love that you filled with raspberry jam. My daughter like raspberry. I tried with rice they turned out be crispy.
Thank you so much Swathi! I love shortbread with raspberry, such a good combo!
I love baking with almond flour because it’s gluten free and because it adds such a nice flavor. These are simple and sweet just the way I like my baking. I know my family would love these!
Me too Karen! I love the flavor so much. Thank you!
I love shortbread, these look so moreish. I love cooking with nut butters as they add so much nutrition, I’m sure I’d love nut flours too. Do they taste nutty?
Hi Lizzie! They’re not overly nutty, but there is hint of almond, which I have found I love! I love nut butters too!
If I were any good at baking, I’d be in trouble—my husband even more so! I have been doing it more often, though, and looking for fun, kid-friendly recipes. These cookies look delicious AND healthy!
LOL, that’s too funny Michelle! I definitely like to experiment with healthier recipes because I bake TOO OFTEN! ?
Love it!! Super easy, healthy and delicious!!
Thank you Suchi! 🙂
I must admit I have a sweet tooth, so this super healthy treat is perfect! Can’t wait to try it out, Kristine!
Me too Agness! Thank you so much, I hope you enjoy them! 🙂
I am looking forca gluten free pie crust for pumkin pie and this sounds like it would be great. Do you have any thought on blind baking or not?
These cookies are absolutely GORGEOUS, Kristine! And gosh, you are getting
me SO excited for spring! Sooo yeah, I’m gonna need like 10 of these cookies
for breakfast right about now.
These cookies (both the coconut and almond flour) sound yum-yum-yummy!! I am trying to eat low carb (keto) and wonder if you have the complete nutritional information to see how many carbs are in the cookies?
~Brenda
Thanks so much Brenda! I will get these posts updated, but for now you can find them both on my cookie only blog with the nutritional info at https://shebakescookies.com. Happy baking!
They just came out of the oven and as soon as they were cooled I ate half the recipe. These are beyond delicious. Going to make a great Valentines Day gift. Going to drizzle dark chocolate over them.
Hi Edna! Thank you so much. I totally agree with you, they are delicious! I love the idea of drizzling them with chocolate, let me know how they come out!
These were surprisingly delicious. I have a Type 1 diabetic child and I am always searching for low carb healthy treat options. Many almond flour cookies are dry and tasteless. These were soft and had a really well balanced taste. The dollop of jam added the perfect amount of sweet. My 12 year old loved these! Kid approved. Thanks for sharing.
Hi there! Thank you so much – and yes, I agree with you on the surprisingly delicious part! In fact, I make these cookies all the time to keep in the freezer and then I just pull out one or two when a sweet craving strikes! They’re perfect. I think they’re even better now that they’re kid approved however. Thanks again for your sweet comment! xo
I made some chia cherry jam and used it for these cookies. I’ve never made any shortbread cookies before and your recipe was easy and DELICIOUS!!!! I usually have a hard time with almond flour. Thank you for teaching me how to make my new favorite treat!!!
These are so easy and come out perfectly! I added some orange zest to the dough as well. Delicious!
Can I substitute maple syrup with honey?
Hi Chris! Yes, honey will also work great. Happy baking, stay well!
I just finished trying out the recipe and the cookies turned out great! Thank you so much for the fantastic recipe!
Hi, I made your recipe. It is super yummy. I replaced maple syrup for raw honey and apricot preserves instead if raspberry.
Thanks
Lovely cookies. I may have over baked a tad bit given my convection oven setting. Any tips appreciated.
Would love to make these , they look amazing and super simple . Problem is I am dairy intolerant as well as gluten and egg . Would it be possible for me to use a Dairy Free butter option ? I am always on the look out for simple recipes using ingredients that I would have in my cupboard at home .
Can I use liquid stevia instead of maple syrup
Just finished making these for a diabetic grandson and they turned out great. Yielded 16 cookies
I’m fan of healthy sweets special the ones with almond flowers or non dairy products. I made the recipe and I’m not a good baker but it turned out great and my husband and kids wants me to make it again thank you
These cookies are delicious, but your calorie count is like half off. Almond flour alone has 150 calories per 1/4 cup, or 750 calories for this recipe. Butter adds around 300 calories, then the jam and maple syrup – you’re looking at more than 115 calories per cookie.
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