Paleo Shortbread Cookies (gluten-free, dairy-free)
These Paleo Shortbread Cookies are an easy, healthy treat! You just need a few wholesome ingredients like almond flour and honey to make tender, melt-in-your-mouth bars. Plus they're gluten-free, dairy-free, refined sugar-free and can easily be made vegan.
Servings: 20 cookies
Calories: 127kcal
Ingredients
- 5 tablespoons coconut oil see notes
- ½ cup honey
- 1 teaspoon vanilla extract
- 2¼ cups superfine blanched almond flour not almond meal
- ¼ teaspoon fine sea salt
Instructions
- Heat the oven to 350°.
- Line a baking dish with parchment paper so the paper is coming up just slightly higher than the sides of the pan. This will make removing the cookies easier later.
- Add the coconut oil to a large, microwave-safe bowl. Microwave the oil for about 30-60 seconds, until melted. No need to let cool.
- Whisk in the honey and vanilla extract until combined.
- Place a sieve over the bowl and sift in the almond flour (you might have to add it in batches).
- Add the salt and stir everything together with a spatula until well blended and there's no more visibly dry almond flour. The mixture should be thick but pliable, like play dough.
- Transfer the dough to the parchment-lined baking dish and press it into an even layer with your fingers. To ensure even thickness with a smooth surface, get the bottom of a drinking glass slightly wet with water and gently press it down over all of the dough. If the surface of the dough looks wet, gently pat with a paper towel.
- Bake until golden brown around the edges and slightly golden on top, about 20-25 minutes.
- Transfer the dish to a cooling rack and let cool completely.
- Use the parchment paper as handles to lift the baked dough onto a cutting board. I like to slice 3 down in one direction and 4 across in the other direction to get 20 cookies, but you can slice them however you like.
Notes
Note about coconut oil: Refined coconut oil will have less coconut flavor than unrefined.
Substitutions:
To make them vegan, use pure maple syrup in place of the honey.
You can also add mix-ins to the dough: orange or lemon zest mini chocolate chips finely chopped nuts, such as walnuts, pecans, pistachios or hazelnuts finely chopped fresh herbs such as thyme, rosemary or basil 1/4 teaspoon almond extract in place of or in addition to the vanilla extract after patting the dough into the pan, scatter sprinkles over the top and gently press them in after cutting into cookies, dip them in melted milk, dark or white chocolate and let them set on a parchment-lined baking sheet Make ahead You can store them at room temperature for up to three days or in the fridge for up to five. Freezer instructions If you want to freeze the dough after baking but before cutting, wrap the whole slab tightly with plastic wrap, then place in a freezer-safe container or baggie. If you want to freeze the cookies after slicing, place the cookies on a parchment-lined baking sheet (not touching each other) and place in the freezer until frozen, about 2-3 hours. Then transfer the cookies to a freezer-safe container or baggie. You can freeze the baked dough or cookies for up to three months. Thaw overnight in the fridge.
You can also add mix-ins to the dough: orange or lemon zest mini chocolate chips finely chopped nuts, such as walnuts, pecans, pistachios or hazelnuts finely chopped fresh herbs such as thyme, rosemary or basil 1/4 teaspoon almond extract in place of or in addition to the vanilla extract after patting the dough into the pan, scatter sprinkles over the top and gently press them in after cutting into cookies, dip them in melted milk, dark or white chocolate and let them set on a parchment-lined baking sheet Make ahead You can store them at room temperature for up to three days or in the fridge for up to five. Freezer instructions If you want to freeze the dough after baking but before cutting, wrap the whole slab tightly with plastic wrap, then place in a freezer-safe container or baggie. If you want to freeze the cookies after slicing, place the cookies on a parchment-lined baking sheet (not touching each other) and place in the freezer until frozen, about 2-3 hours. Then transfer the cookies to a freezer-safe container or baggie. You can freeze the baked dough or cookies for up to three months. Thaw overnight in the fridge.
Nutrition
Calories: 127kcal | Carbohydrates: 10g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 29mg | Potassium: 88mg | Fiber: 1g | Sugar: 8g | Vitamin C: 0.04mg | Calcium: 30mg | Iron: 0.04mg