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Almond Flour Shortbread Cookies
Soft and lightly sweet almond flour shortbread cookies with raspberry jam!
Course
Sweets & Dessert
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
12
minutes
minutes
Total Time
22
minutes
minutes
Servings
15
cookies
Calories
57
kcal
Author
Kristine Underwood
Ingredients
▢
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
US Customary
-
Metric
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
cookie
|
Calories:
57
kcal
|
Carbohydrates:
2.3
g
|
Protein:
0.8
g
|
Fat:
5.2
g
|
Saturated Fat:
2.3
g
|
Cholesterol:
9
mg
|
Sodium:
48
mg
|
Potassium:
5
mg
|
Fiber:
0.4
g
|
Sugar:
1.5
g
|
Calcium:
10
mg
|
Iron:
0.2
mg