Flourless Brown Sugar Shortbread Cookies
Made with almond flour, these gluten-free brown sugar shortbread cookies are buttery with a hint of caramel and cinnamon for an easy and fun cookie that your guests will love.
Servings 10 (2 cookies each)
- 1 cup almond flour
- 3 tbsp good quality butter, softened
- 3 tbsp brown sugar
- ½ tsp vanilla extract
- 1 tsp cinnamon sugar (optional for garnish)
Add the almond flour, butter, brown sugar and vanilla extract to a mixing bowl. Using a rubber spatula (or clean hands), knead the mixture until a moldable dough forms.
Place it on a piece of plastic wrap and roll into a tube shape about 2 inches in diameter. Refrigerate the dough up to 30 minutes, if needed.
Preheat the oven to 350°F. Line a baking sheet with parchment. Slice the cookies into ¼ inch rounds and place on the baking sheet about 1 inch apart.OPTIONAL: Sprinkle each cookie with extra brown sugar or cinnamon sugar for a festive touch.
Bake the cookies 8-10 minutes in the preheated oven. When done, the cookies will be golden brown on the bottom and lightly browned on top. Remove from the oven and cool on the pan about 10 minutes to allow the cookies to set. Place on a wire rack to completely cool before storing.
Tips for almond flour cookies:
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- You must use almond flour - not almond meal - for this recipe to work. Almond meal is too coarse and the cookies will likely crumble.
- Use high quality butter. I like Kerrygold brand.
- Keep the butter cold.
Calories: 108kcal | Carbohydrates: 6g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 31mg | Potassium: 5mg | Fiber: 1g | Sugar: 4g | Vitamin A: 106IU | Calcium: 28mg | Iron: 1mg