Crispy honey lemon almond shortbread cookies with the fragrance of citrus lemon mixed with the natural sweetness of honey. Totally gluten-free, grain-free and dairy-free! Go bake a batch to enjoy these delicious almond flour shortbread cookies today!

Jump to:
- Making Shortbread Cookies with Almond Flour
- Why This Recipe Works:
- Ingredients You’ll Need + Notes/Substitutions:
- How to Make Honey Lemon Shortbread (Step by Step)
- Dish by Dish Tips/Tricks:
- Recipe FAQs:
- Other Almond Recipes You’ll Love:
- Gluten-Free Cookie Recipes to Bake:
- 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:
These cookies are best eaten fresh, as they tend to lose their crispiness over time. To store, place these almond flour shortbread cookies in an airtight container and store for up to 5 days.
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
PrintCrispy Almond Shortbread Cookies (Gluten-Free, Dairy-Free)
- Total Time: 57 minutes
- Yield: 12 1x
- Diet: Gluten Free
Description
Crispy honey lemon almond shortbread cookies with the fragrance of citrus lemon mixed with the natural sweetness of honey. Totally gluten-free, grain-free and dairy-free! Go bake a batch to enjoy these delicious almond flour shortbread cookies today!
Ingredients
- 1 cup almond flour
- 1/2 cup tapioca starch
- 1/2 teaspoon baking powder
- 1/4 cup unsweetened shredded coconut
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- 1/3 cup honey
- 1/3 cup vegan butter, melted
- 1 tablespoon fresh lemon zest
Instructions
- Whisk Dry Ingredients: Sift the almond flour, tapioca flour, and baking powder in a large mixing bowl. Mix in unsweetened shredded coconut and whisk well to combine.
- Add Wet Ingredients to Form Dough: Stir in the vanilla extract, baking powder, salt, honey and melted vegan butter in, mixing well until you get a soft dough with a sandy texture.
- 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.
- 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.
- Roll Dough: Roll the honey lemon shortbread dough out between two pieces of baking paper until it is 1/2-inch thick.
- Cut into Rectangles and Poke Holes: Using a smooth knife, cut the dough into twelve equal rectangles. Poke holes on top of the cookie dough with a fork.
- 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.
- Cool Completely Before Eating: Allow the cookies to fully cool before eating.
Notes
Almond Meal: You may use either blanched almond flour or almond meal (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 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 melted butter instead.
Lemon Zest: For best results, I recommend using freshly grated lemon zest.
This recipe was originally posted in 2014 but has since been republished to include clearer step-by-step instructions, as well as recipe notes and substitutions.
Barely adapted from: The Foodie Teen
- Prep Time: 40 mins
- Cook Time: 17 mins
- Category: Cookies
- Method: Baking
- Cuisine: Western
Keywords: honey lemon shortbread
Just wondering if you could use light olive oil or any other kind of oil instead of coconut – would the oil type make any difference to the recipe?
THanks!
Hi Joy, if you don’t want to use coconut oil, you can use vegan butter (or normal butter), but it should solidify when chilled, so you are able to roll out the dough and then cut it into pieces. If you use olive oil (or another vegetable oil that doesn’t solidify), I’m afraid the recipe won’t work. Hope this helps!
I am really into Tapioca FLOUR these days, I’ve used it for pizza crust, and I want to incorporate it far more… This right here = a GREAT idea 🙂
★★★★★
Hey Gigi! Glad you like the shortbread idea! Have you tried tapioca flour to make homemade naan? I think I’ve seen a recipe lurking in some blog… you might like that too!
Tengo limones de árbol por todos lados, y una cantidad de recetas para probar! Sumo una a la lista! Gracias por compartirla Feli!
Juli!! Que lindo ver tu comentario! Gracias por pasar por aca!! Ojala que te guste esa receta! Tenemos que juntarnos de vuelta!! Te mando un beso grande!
Wow! Another recipe to add to my collection. Thanks Felicia 🙂
I will be baking these for tea time treats this weekend.
Cheers & Blessings!
Mum
★★★★★
Welcome mummy! Hope you like the shortbread!! 🙂