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 unsalted dairy-free 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.
Dairy-Free Butter: I used unsalted dairy-free butter (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
