4.57 from 58 votes

Almond Flour Shortbread Cookies

Soft and lightly sweet almond flour shortbread cookies with raspberry jam!
Course Sweets & Dessert
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 10 cookies
Calories 57kcal
Author Kristine


  • 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


  • 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.


Serving: 1cookie | Calories: 57kcal | Carbohydrates: 2.3g | Protein: 0.8g | Fat: 5.2g | Saturated Fat: 2.3g | Cholesterol: 9mg | Sodium: 48mg | Potassium: 5mg | Fiber: 0.4g | Sugar: 1.5g | Calcium: 10mg | Iron: 0.2mg