Skip to main content

Shortbread Cookies with Chocolate Chips and Dried Fruit (Almond Flour)

almondflourshortbreadcookies2Tender and decadent-tasting almond flour shortbread, made with 3 ingredients. The cookies are extremely simple to make, as well as vegan, Paleo, grain-free, gluten-free and keto, if desired.

1 cup blanched superfine almond flour (112 g)
2½ Tbsp. Monk Fruit Sweetener with Erythritol (Granular)
¼ tsp. fine sea salt
2½ Tbsp. butter, melted
1½-2 tsp. water or other liquid
¼-½ cup dried cranberries, apricots, pineapple and/or mango (optional)
¼-½ cup chocolate chips

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Line a large baking sheet with parchment paper.

In a large mixing bowl, whisk together the almond flour, sweetener and salt until there are no longer any lumps. Stir in optional ingredients, if desired.

Shape dough into twelve 1" (2.5 cm) balls (I use a small cookie scoop). Space balls 2" apart on prepared baking sheet. Flatten to about 1 cm thickness (e.g., with a fork, cookie stamp, the flat bottom of a measuring cup, or fingertips).

Bake in the preheated oven for 10-12 minutes until golden brown around the edges (the cookies will seem somewhat soft while hot; they will firm up as they cool). Keep an eye on them at the 10-minute mark as they can overcook quickly.

Remove from the oven and cool on baking sheet for 10 minutes. Transfer to a wire cooling rack and cool completely before serving.

Makes 12 cookies.

Cook's Notes:

  • Storage: Because of their high fat content, the cookies are best stored in the refrigerator, in an airtight container, for up to 2 weeks (or the freezer for up to 6 months).
  • Keto Variation: Replace the sweetener with an equal amount of keto-friendly brown sugar replacement (e.g., Sukrin Gold, Swerve). Keto Version Macros per Cookie: Calories: 75; Total Carbs: 2 g; Net Carb: 1 g; Sugars: 0.3 g.
  • Other Sugars: An equal amount of coconut sugar, brown sugar or granulated sugar of your choice can be used in place of the Monk Fruit.
  • Vegan: replace the butter with coconut oil.
  • You can swap the water for your favourite extract, such as pure vanilla, almond, mint, rum, etc.
  • You can swap the water for lemon or orange juice, freshly squeezed to make fantastic citrus cookies.