Gluten Free Shortbread Cookies are soft and delicious. No one will miss the gluten in these tasty cookies. Make them today for an easy treat in minutes with only 4 ingredients.
What’s not to love about shortbread cookies? They are so amazing, and everyone will enjoy this recipe. I love that they are not overly sweet but satisfy your sweet tooth. They will melt in your mouth.
You will also like Gluten Free Christmas Desserts , Gluten Free Pumpkin Bread and 45 Gluten Free Thanksgiving Desserts.
If you aren’t worried about gluten, try Shortbread Christmas Cookies.
Table of contents
Why This Recipe Works
With only 4 ingredients, this cookie recipe is super quick and easy! Not everyone in my family is gluten free but everyone loves this dessert.
No one can tell the difference in these gluten free treats. I would declare that a major success! Don’t forget to also try Gluten Free Thanksgiving Pies.
Ingredients
- Almond Flour -I personally love Bob’s Red Mill for gf flour.
- Butter
- sugar -you can also use Erythritol or other granular sweetener if you prefer.
- Vanilla Extract
Find the complete ingredient list for gluten-free shortbread recipe at the bottom of the page.
Variations
- Chocolate. Melt chocolate chips and dip the cookies in melted chocolate or drizzle on top.
Step By Step Instructions
- Step 1. First, preheat the oven to 350 degrees. Get your baking sheet ready. I recommend using either a piece of parchment paper or a baking mat.
Step 2. Second, add the unsalted butter and sugar to a mixing bowl or bowl of a stand mixer. Mix this together and beat until it is light and fluffy. Then add the vanilla.
Step 3. Next, add the almond flour. Mix this together. The cookie dough texture will be thick and crumbly.
Step 4. Finally, scoop the dough and place on the baking sheet . I like to use a cookie scoop.
Step 5. Flatten each cookie just a little bit. You can use the bottom of a glass cup to do this.
Step 6. Bake the cookies for 10-12 minutes. The edges should be golden and start to brown slightly.
Step 7. Let the cookies cool on the baking sheet before you try to move them to a cooling rack. This will help them to harden as they cool and make it easier to keep them intact.
Pro Tips
- Allow to cool before moving. The cookies need to cool a few minutes before moving to a wire rack. If you move them too soon, they will crumble.
- Prepare the baking sheet. Line the sheet pan with parchment paper or a silicone baking mat. This is a must when baking with gluten-free shortbread dough.
- Use a cookie scoop. This makes it quick and easy to form the cookies. Also, they will all be the same size.
More Easy Gluten-Free Cookie Recipes
- Gluten Free Peanut Butter Kiss Cookie Recipe
- Easy Gluten Free Shortbread Cookie Recipe
- Gluten free Pumpkin Cookie Recipe
- Gluten Free Monster Cookies
Make this easy recipe for a gluten free treat. Then come back and leave a comment and star rating.
Gluten Free Shortbread Cookies
Ingredients
- 2 1/2 cups Almond Flour I personally love Bob’s Red Mill
- 6 tablespoons Butter softened
- 1/2 cup sugar or you can use Erythritol or other granular sweetener
- 1 tsp Vanilla Extract
Instructions
- Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper. Parchment paper or a baking mat is really important when you are making gluten free cookies. I learned this quickly.
- Beat together the butter and sugar until it’s fluffy and light in color.
- Beat in the vanilla extract. Add in the almond flour. The dough will be thick and a little crumbly, but should stick when pressed together.
- Scoop tablespoonfuls of the dough onto the prepared cookie sheet.
- Flatten each cookie a little with the bottom of a glass cup. They will not spread or thin out during baking so make them as thin as you want them when done.
- Bake for 10-12 minutes, until the edges are golden and beginning to brown.
- Allow to cool completely in the pan before handling. Cookies will harden as they cool.
