Almond Flour Shortbread Cookies

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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.

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 95 votes
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Sweets & Dessert
Cuisine American
Servings 15 cookies
Calories 57 kcal

ingredients
 
 

  • 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

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.
    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.

Notes

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

Nutrition

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




58 Comments

    1. Thank you Suzy! They look fancy, but they’re so super easy (and yummy) 🙂

    2. Very easy and very good cookies!5 stars

    3. These are great and easy to make. I used smart balance margarine and it worked great. I also did a variation with lemon zest.5 stars

      1. 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! ❤️

    4. What a great recipe…..I have to also comment on the layout of the written recipe itself….absolutely wonderful that you put the ingredients and amount directly under the instructions…..no jumping back & forth looking for the amounts, and can work directly with the instructions…thank you for that!5 stars

      1. Thank you so much Sue! You’re most welcome—THANK YOU for taking a minute to leave some feedback, I truly appreciate it. 🙂

    1. Thank you so much Luci! Me too, shortbread is so perfect and delicious with tea!

  1. Love shortbread cookies! These are beautiful and a plus for being gluten free!5 stars

    1. Thank you so much Jehan! I do too, shortbread is such a simple but yummy cookie!

  2. I love shortbread with my cuppa….. These look so simple easy and elegant. Definitely going to try5 stars

    1. Me too Jessy! Shortbread is so simple, but is one of my favorites to ‘play’ around with! There are so many possibilities! Mmm!

  3. 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.5 stars

    1. Thank you so much Swathi! I love shortbread with raspberry, such a good combo!

      1. Hi Carol! Unfortunately, I have zero experience with brown rice flour, so I really don’t know. If you try it, come back and let me know if it worked out. Happy holidays! 😁

  4. 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!5 stars

  5. 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?5 stars

    1. Hi Lizzie! They’re not overly nutty, but there is hint of almond, which I have found I love! I love nut butters too!

  6. 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!5 stars

    1. LOL, that’s too funny Michelle! I definitely like to experiment with healthier recipes because I bake TOO OFTEN! ?

    1. Me too Agness! Thank you so much, I hope you enjoy them! 🙂

    2. 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?

  7. 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.5 stars

  8. Brenda Paultre says:

    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?
    ~Brenda5 stars

  9. 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.5 stars

    1. 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!

  10. 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.

    1. 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

  11. Deneishia Jacobpito says:

    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!!!

  12. Raneen Dhadli says:

    These are so easy and come out perfectly! I added some orange zest to the dough as well. Delicious!5 stars

  13. Can I substitute maple syrup with honey?

    1. Hi Chris! Yes, honey will also work great. Happy baking, stay well!

      1. I just finished trying out the recipe and the cookies turned out great! Thank you so much for the fantastic recipe!

  14. Hi, I made your recipe. It is super yummy. I replaced maple syrup for raw honey and apricot preserves instead if raspberry.

    Thanks4 stars

  15. Lovely cookies. I may have over baked a tad bit given my convection oven setting. Any tips appreciated.5 stars

  16. 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 .

  17. Can I use liquid stevia instead of maple syrup

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

  19. 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

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

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

  22. 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!

  23. 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

  24. 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

  25. 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

  26. 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!

  27. Hi there, made this today. Really good recipe. LOVED the fact that you included the appropriate ingredient quantities with the steps of the recipe. Could just be my brand of almond flour but I found it a bit grainy in texture so next time I’m going to replace a wee bit of the almond flour with un bleached white. Gonna be a great one to make with the grandkids – not a lot of ingredients and straightforward instructions, and of course it has jam 🙂 . Thanks very much.5 stars