Gluten Free Shortbread Cookies

Soft and chewy shortbread cookies made with almond flour and dipped in chocolate. The perfect gluten free cookie recipe that's easy to make.

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shortbread cookies

Dessi came up with this shortbread cookie recipe the other day and not only is it tasty, but so easy to make. The shortbread cookies are gluten free and we used some prime time melted paleo chocolate chips to dip the cookies into.

You can make these shortbread for the holidays and even give some away as a gift, you will love them as much as we do. After you make this one, try Dessi’s gluten free key lime pie recipe.

How To Make Gluten Free Shortbread Cookies

Mix the almond flour with tapioca starch and salt in a bowl. Remember that almond flour is very different from almond meal, meal has the skins on and is not as finely ground. Grab a big bag of almond flour at Costco or Sam’s Club, they have the best price by far!

In another bowl, mix the room temperature butter with maple syrup. Add to the almond flour and use a fork to combine everything together then switch to using your hands. There is a great video of Dessi and Rose making these cookies on the FlavCity Facebook page!

Chill the dough then roll it to 1/4 inch thick and cut out cookies using your favorite shapes. Bake for about 20 minutes, or until the cookies have a slight golden brown color on the edges and remove. The cookies will taste best if you let them sit at room temperature for 1 hour before eating because the almond flour will dry out a bit.

shortbread cookies
Chocolate shortbread cookies

How To Store Shortbread Cookies

Once the cookies have been baked, they will store at room temperature for 3 days. Avoid storing cookies in the fridge, as the moisture will make the texture very soft.

You can prepare the shortbread cookie dough the day before and keep it in the fridge until ready to roll and bake.

Check out More of Dessi’s desserts:

shortbread cookies

Gluten Free Shortbread Cookies

Course: Dessert
Cuisine: American
Keyword: cookies, paleo cookies, shortbread, shortbread cookie
Prep Time: 15 minutes
Cook Time: 20 minutes
Chill Dough: 1 hour
Total Time: 1 hour 35 minutes
Servings: 28 cookies
Author: Bobby Parrish

Soft and chewy shortbread cookie recipe made with almond floiur and dipped in chocolate.



  • 2 1/2 cups blanched almond flour
  • 3 tablespoons tapioca starch (or arrowroot starch)
  • pinch salt
  • 5 tablespoons maple syrup
  • 5 tablespoons butter (or ghee, palm shortening) softened/room temperature (not melted)
  • 2 teaspoons vanilla extract
  • 1 cup semi-sweet chocolate chips


  1. Mix the almond flour, starch and salt together in a large bowl.

  2. Add the softened butter (or ghee/palm shortening to keep it paleo), maple syrup and vanilla and use a fork to mix everything together.

  3. Use your hands to squeeze the dough and bring it together.

  4. Wrap in plastic wrap and place in fridge for at least 1 hour to chill.

  5. Preheat oven to 325F.

  6. Take the chilled dough and place it between 2 pieces of parchment paper. Put some tapioca starch on it so it doesn't stick.

  7. Use your hands to flatten it and then a rolling pin to roll into about 1/4 thick.

  8. Use a cookie cutter to cut out shapes (I used a round 2-inch in diameter shape) and place on a sheet tray lined with parchment paper. Use a fork to gently poke a few holes on top of the cookies.

  9. Bake for 18-20 minutes at 325F, until the cookies take on a little bit of color.

  10. In the meantime, melt the chocolate chips over double boiler.

  11. Let the cookies cool down for 1 hour before dipping them in the melted chocolate. The almond flour needs time to dry out, this will make the cookie texture just like shortbread.

  12. Store on counter in an air-tight container for 3 days.

Recipe Video

Recipe Notes

We used Hu chocolate gems to dip the cookies in, but you can also use Lily's no added sugar chocolate chips.

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