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Dairy Free Almond Flour Shortbread Cookies
These dairy free almond flour shortbread cookies are perfect for enjoying with a cup of tea or serving at holiday parties.
Prep Time 10 minutes
Cook Time 10 minutes
Time for Chocolate to Harden 30 minutes
Total Time 50 minutes
Servings 15 cookies
Calories 183 kcal
Ingredients
- 6 tbsp dairy-free butter, softened (i.e. Country Crock plant butter sticks)
- ⅓ cup granulated sugar
- ½ tsp vanilla extract
- ½ tsp almond extract
- 2 cups superfine blanched almond flour
- ⅛ tsp table salt
- ¾ cup dairy-free chocolate chips (i.e. Enjoy Life)
- ¼ tsp coarse kosher salt or sea salt
Instructions
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Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
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In a mixing bowl, cream together dairy-free butter and sugar until light and fluffy.
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Add the vanilla extract and almond extract and mix well.
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Add the almond flour and ⅛ teaspoon of table salt. Stir until well combined.
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Portion the dough into tablespoon-sized balls, pressing them between your palms into a flat disc, about ½-inch thick (these cookies don’t rise or spread, so you’ll want to shape them before baking). Place them on the parchment-lined baking sheet.
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Bake the cookies at 350 degrees on the center rack for 9-12 minutes, until they start turning a golden-brown color around the edges. Let cool completely on the pan.
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When the cookies are cool, melt the dairy-free chocolate. Place the chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each one (it should only take 2-3 intervals to fully melt the chocolate).
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Dip the cookies halfway into the chocolate, then place back on the parchment lined baking sheet. Sprinkle with the coarse salt.
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Let the cookies sit at room temperature until the chocolate hardens, about 30 minutes (or place in the refrigerator; the chocolate will harden in about 10 minutes). Enjoy!
Recipe Notes
- You want the cookies to be turning golden brown on the bottom/edges before pulling them from the oven. If you pull them too early, the cookies can end up too soft and may crumble as you’re dipping them in the chocolate.
- If you are not a fan of almond extract in cookies, you can use an extra ½ teaspoon of vanilla extract instead.
Nutrition analysis (approximate per cookie): 183 calories, 16 g fat, 5 g saturated fat, 80 mg sodium, 13.5 g carbohydrate, 2.5 g fiber, 9 g sugar, 8.5 g added sugar, 3 g protein, Vitamin D: 0%, Calcium: 3%, Iron: 2%, Potassium: 4%