Almond Shortbread Cookies

These cookies are extremely simple to make, as well as vegan, Paleo, grain-free, gluten-free. They have the best texture, slightly crispy yet soft inside! Click here to checkout all the idgredients and bakeware I used to create this recipe.
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Course Dessert
Cuisine American
Servings 12 cookies


  • 1 cup almond flour
  • 2 1/2 tbsp coconut sugar
  • 2 tbsp coconut oil melted
  • 1 tbsp water
  • 1/8 tsp sea salt
  • 1/4 tsp almond extract
  • 1/8 tsp vanilla extract
  • 1/2 cup dark chocolate chips melted
  • 1/4 cup sliced almonds


  • Preheat oven to 350F. Line a large baking sheet with parchment paper.
  • In a medium bowl, combine all of the ingredients, stirring to combine (be sure to break up any lumps in the flour and/or sugar).
  • Shape dough into twelve 1-inch balls (I use my small cookie scoop). Space balls 2 inches apart on prepared baking sheet. Flatten halfway with fork.
  • Bake for 10 to 12 minutes until golden (the cookies will seem somewhat soft while hot; they will firm up as they cool).
  • Remove from oven and cool on sheet for 10 minutes. Transfer to a wire cooling rack and cool completely.
  • Melt dark choc chips and dip half cookie in chocolate and add almond slices to melted chocolate & sprinkle with sea salt. 
Keyword almond, almondflour, baked goods, cookie, cookies, dairyfree, glutenfree, grainfree, paleo