Crispy Almond Shortbread Cookies (Gluten-Free, Dairy-Free)

Making Shortbread Cookies with Almond Flour

While traditional shortbread cookies usually use all purpose flour (typically wheat flour), we’re making a different version of shortbread today.

Made with almond flour to keep the recipe grain-free and gluten-free, these honey lemon shortbread are unbelievably easy to make, and turn out deliciously crispy!

A great recipe that’s perfect for the holiday season, these gluten-free shortbread cookies are a must-have on your cookie platter!

Why This Recipe Works:

• Simple Ingredients: The ingredients required for this almond shortbread cookies recipe are easily accessible at the local grocery stores (you might already have most of them on hand).
• Easy to Make: Preparing these almond flour cookies is as simple as combine the wet and dry ingredients to get the dough, which once chilled, is rolled and cut into pieces before baking.
• Perfect Texture/Taste: With a crispy texture, these almond flour shortbread cookies are absolutely delicious, fragrant, and has just the right amount of sweetness.
• Totally Gluten-Free, Grain-Free and Dairy-Free: The best part is that this honey lemon shortbread cookie recipe is 100% gluten-free, grain-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy them without worries.

Ingredients You’ll Need + Notes/Substitutions:

Here’s an overview of the ingredients required for these almond shortbread cookies.

(For exact measurements and quantities, please scroll down to the recipe card at the bottom of this post.)

• Almond Meal: In this almond shortbread recipe, you may use either blanched almond flour or almond meal (ground almonds). Learn how to make homemade almond meal in just 5 minutes.
• Tapioca Starch: Tapioca starch is also known as tapioca flour. If you don’t have tapioca starch, you may substitute it with equal amounts of arrowroot starch instead.
• Baking Powder: Since this is the only leavening agent in the recipe, make sure you add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
• Shredded Coconut: I used unsweetened shredded coconut because the recipe uses honey as a sweetener already.
• Vanilla Extract: I like using vanilla extract for extra flavor. You may also use almond extract if you want a stronger almond flavor instead.
• Honey: I used honey as a natural sweetener, but if you want to keep the recipe completely vegan, feel free to use agave nectar or maple syrup instead.
• Vegan Butter: I used vegan butter to keep this recipe dairy-free. You may also use coconut oil instead (if baking with coconut oil, I recommend using refined coconut oil which has a more neutral flavor, as opposed to extra virgin coconut oil which has a more pronounced coconut taste and smell). Alternatively, if you are not lactose-intolerant, feel free to use normal unsalted butter instead.
• Lemon Zest: For best results, I recommend using freshly grated lemon zest.

How to Make Honey Lemon Shortbread (Step by Step)

1. Whisk Dry Ingredients

Sift the almond flour, tapioca flour, and baking powder in a large mixing bowl. Mix in the unsweetened shredded coconut and whisk well to combine.

2. Add Wet Ingredients to Form Dough

Add the vanilla extract, baking powder, salt, honey and melted vegan butter into the large bowl with the dry ingredients, mixing well until you get a dough with a sandy texture.

3. Chill Dough

Flatten the dough into a round disc and wrap in plastic wrap, then chill in the refrigerator for 30 minutes to harden slightly.

4. Preheat and Line

Preheat the oven to 325F (165C) and arrange the oven rack to the middle position. Line a large cookie sheet with parchment paper or a silpat (silicone mat).

5. Roll Dough

Using a rolling pin, roll the honey lemon shortbread dough out between two pieces of parchment paper until the dough is 1/2-inch thick.

6. Cut into Rectangles and Poke Holes

Using a smooth sharp knife, cut the dough into twelve equal rectangles. Poke holes on top of the cookie dough with a fork.

7. Transfer to Cookie Sheet and Bake

Transfer the cut cookie dough onto a prepared baking sheet and then bake 15 to 17 minutes, or until cookies are golden brown.

8. Cool Completely Before Eating

Allow the almond flour shortbread cookies to fully cool at room temperature on a wire rack before eating.

Dish by Dish Tips/Tricks:

• Swap Out the Honey for Other Sweeteners: I used honey as a natural sweetener, but if you want to keep the recipe completely vegan, feel free to use agave nectar or maple syrup instead.
• Cut Dough Into Shapes of Choice: In this recipe, I cut the dough into rectangles, but you may also use a cookie cutter to cut the dough into squares or circles if you prefer.
• Use the Dough to Make A Shortbread Crust: If you want to use the dough to make a shortbread crust (as opposed to individual cookies), simply press the chilled dough into a greased tart pan, poke holes into the surface of the crust, and then bake the crust in the oven at 325F for 15 minutes before adding any filling.
• Make Chocolate-Dipped Shortbread: You may also dip these shortbread cookies in melted chocolate if you wish to make them a little fancier.

Recipe FAQs:

Other Almond Recipes You’ll Love:

• Flourless Almond Cake (Gluten-Free, Dairy-Free)
• Crunchy Almond Biscotti (Gluten-Free, Dairy-Free)
• Low Carb Almond Flour Bread (Gluten-Free, Dairy-Free)
• Chewy Almond Butter Cookies (Gluten-Free, Dairy-Free)
• Almond Chocolate Chip Cookies (Gluten-Free, Dairy-Free)

Gluten-Free Cookie Recipes to Bake: