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!

Shortbread cookies sitting on a tin plate with a jar of jam in the background.

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.

Process shots of making these cookies.

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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!

Process shots of making almond flour shortbread cookies.

Now, here’s how you make them

  1. Using the back of a spoon, cream the butter, sea salt, and almond flour together until smooth.
  2. Add the maple syrup and vanilla extract and mix well.
  3. Using a cooke scoop, scoop the dough onto lined baking sheets, 2 inches apart.
  4. Take a small round measuring spoon and gently press a divot into the top of each cookie.
  5. Using the same measuring spoon, fill each divot with jam.
  6. Bake for 12-ish minutes, cool completely (they are fragile), and devour!
Process shots of making these cookies.

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!

Cookies sitting on a round wire rack with a small jar of jam.

Questions about this recipe

Yes! This recipe can easily be doubled or even tripled to make more cookies.

Yes, SO GOOD. Almond flour is lightly sweet on it’s own and while these cookies don’t have any refined sugar, they do have maple syrup and that’s pretty sweet too.

Yes, you can, but I find that freezing the fully baked and cooled cookies is better and then you can grab one or four at a time.

Yes, you sure can. Just swap them out equally, at 1:1.

Carefully measuring the almond flour is important. Too much flour will yield dry, crumbly dough. Make sure to fluff the flour, spoon it into the measuring cup, and scrape off the top to level it before adding it to the bowl.

You can add maple syrup, a little bit at a time, to help the dough come together if it’s too dry and crumbly. It should resemble a dense cookie dough.

Shortbread cookies stacked up on a tin plate.

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

Cookies piled up on a tin plate.

Almond Flour Shortbread Cookies

By: Kristine Underwood
Soft and lightly sweet almond flour shortbread cookies with raspberry jam!
4.60 from 92 votes
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Sweets & Dessert
Cuisine American
Servings 15 cookies
Calories 57 kcal


  • 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.


Make sure to read the cookie baking tips to get answers to common questions about baking cookies.


Serving: 1 cookieCalories: 57kcalCarbohydrates: 2.3gProtein: 0.8gFat: 5.2gSaturated Fat: 2.3gCholesterol: 9mgSodium: 48mgPotassium: 5mgFiber: 0.4gSugar: 1.5gCalcium: 10mgIron: 0.2mg
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Recipe Rating


  1. Elizabeth Presho says:

    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 .

  2. Can I use liquid stevia instead of maple syrup

  3. Just finished making these for a diabetic grandson and they turned out great. Yielded 16 cookies5 stars

  4. 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

  5. Just found this recipe yesterday. These cookies are ridiculously delicious!

  6. Just wondered if dough should come together. Mine looks super crumbly

  7. Christine says:

    Put the jam in a plastic sandwich baggie and twist the baggie so the jam is pushed into one corner. Snip the corner of the baggie and pipe the jam into each cookie. Easy peasy!5 stars

    1. This is such a great idea. I do it all the time with frosting, not sure why I never thought to do it with this jam! Talk about easy, and also easy cleanup. I’m a huge fan!

  8. Bob Fulton says:

    In your recipe for Almond Flour Shortbread Cookies, maple syrup
    is used. What is the purpose of maple syrup? I am diabetic and
    am looking for a keto substitute. Suggestions? Any almond flavored
    syrups? I have made these cookies and they are great.
    Thanks for the recipe and look forward to your comments and suggestions. Bob F

  9. Reena Beck says:

    I have been making these for about 2 years and love them!! I don’t change anything about the recipe and they come out perfect every time. Thank you for this treasure!!!5 stars

  10. I love how easy this recipe is and how it produces the perfect amount of cookies. They look beautiful and taste delicious. I will definitely repeat this one!5 stars

  11. This is a great recipe!
    I used honey and increased vanilla to 1.5 tsp. Raspberry jam was the perfect compliment. Using electric oven cooking was 11 min.
    Thank you so much! This was the most simple and well put together recipe.5 stars

    1. Hey Charlie! Thank you so much! I’m really glad you enjoyed them. I’m going to try your combination of honey and increased vanilla next time. I bet the honey added a great flavor. I appreciate the 5 stars!