The classic shortbread cookie gets a healthier update with blanched almonds, coconut oil, and maple syrup. A simple two-ingredient chocolate coating is the only decoration you need.
This recipe is the product of testing and refinement aimed at a cleaner, flavorful shortbread. The result: buttery Gluten-Free, Dairy-Free, and Refined Sugar-Free Shortbread Cookies that hold shape and taste like a treat.
Think of these as your at-home version of ready-to-bake cookies. Make the dough and freeze it for later, or bake immediately for guests. The chocolate drizzle is optional but adds a lovely finishing touch.
This simple dough is great to make with kids: have them measure and combine ingredients, chill the dough, then help shape it into a log or roll it out and use cookie cutters for holiday shapes.
Enjoy sharing your baking — I’d love to see your holiday cookie trays!
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Ingredients for Shortbread Cookies and Chocolate Topping
These cookies use six common pantry ingredients. The list below keeps things simple and reliable for consistent results.
- Blanched almond flour: Smooth and pale, without skins. I haven’t tested substitutions, so stick with blanched almond flour for best texture.
- Arrowroot starch: Helps create a lighter, tender cookie.
- Coconut oil: Replaces butter and neutral oils; also used in the chocolate drizzle.
Recipe Tip
If you use refined coconut oil, it won’t add a strong coconut flavor.
- Maple syrup: Keeps the cookies vegan and adds a warm sweetness perfect for holiday baking.
- Vanilla extract: Use good-quality vanilla — it’s a primary flavor in these cookies.
- Dairy-free chocolate chips: For the optional drizzle; choose your preferred brand.
How to Make Gluten-Free Shortbread Cookies
Follow these straightforward steps for reliable cookies:
1. Add almond flour, arrowroot starch, melted coconut oil, maple syrup, and vanilla extract to a bowl. Mix with a hand or stand mixer until just combined.
2. Chill the dough in the freezer for 10 to 15 minutes.
3. Remove from the freezer and form the dough into a 10-inch log. Using parchment paper to shape the dough helps prevent sticking.
4. Wrap the log in parchment and freeze for at least 30 minutes. You can store the wrapped log in the freezer for future baking or proceed after 30 minutes.
5. Preheat the oven to 350°F (175°C).
6. Slice the chilled log into 1/2-inch rounds with a sharp knife.
7. Bake on a prepared cookie sheet for 15 to 17 minutes, until the edges just begin to brown.
8. For the chocolate drizzle: melt dairy-free chocolate chips with 1 tablespoon coconut oil (microwave in short bursts or use a small saucepan over low heat). Drizzle or dip the cooled cookies and let set.
9. Enjoy.
Other Egg-Free Cookie Recipes:
- Pumpkin Spice Chocolate Chunk Cookies
- Classic Chocolate Chip Cookies (GF, DF, Egg-Free)
- Single Serve Deep Dish Chocolate Chip Cookie
- Vanilla Salted Cashew Butter Cookies
SHORTBREAD COOKIES (GLUTEN-FREE, DAIRY-FREE, REFINED SUGAR-FREE)
Ingredients
Shortbread Cookies:
- 3 cups blanched almond flour
- ½ cup arrowroot starch
- ⅔ cup coconut oil, melted
- ½ cup maple syrup
- ½ teaspoon vanilla
Chocolate Drizzle:
- ½ cup dairy-free chocolate chips
- 1 tablespoon coconut oil
Instructions
- Add almond flour, arrowroot starch, melted coconut oil, maple syrup, and vanilla to a bowl and mix until just combined.
- Chill the dough in the freezer for 10–15 minutes.
- Form into a 10-inch log, wrap in parchment, and freeze for about 30 minutes.
- Preheat oven to 350°F (175°C).
- Slice the frozen log into 1/2-inch rounds with a sharp knife.
- Bake on a prepared sheet for 15–17 minutes, until the edges begin to brown.
- Melt chocolate chips with 1 tablespoon coconut oil and drizzle over cooled cookies.
- Enjoy.
Notes
This dough freezes well, just like ready-to-bake store cookies. Keep rounds or roll out the dough and use cookie cutters for festive shapes — a fun activity with kids.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.