If you’ve never baked gluten-free, these almond flour cookies from Proud Sponsor King Arthur Baking Company are a great treat to help you get your feet wet. The dough is easily stirred together by hand in just a couple of minutes and guarantees a tender, crisp, buttery cookie. See the notes at the bottom of the recipe for flavor options that range from chocolate-pistachio to cranberry-orange (and more!).
PrintAlmond Flour Cookies
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- Prep Time: 5 minutes
- Cook Time: 8-10 minutes
- Total Time: 13 minutes
- Yield: 15 cookies
Ingredients
- 1 cup (96 grams) King Arthur Almond Flour
- 3 tablespoons (43 grams) butter, softened
- 3 tablespoons (21 grams) confectioners’ sugar
- 1/8 teaspoon table salt
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or prepared an ungreased cookie sheet.
- Mix all of the ingredients in a small bowl until a cohesive dough forms.
- Scoop 1″ balls of dough onto the prepared baking sheet (a teaspoon cookie scoop works well here) Arrange the balls of dough about 1 1/2″ to 2″ apart.
- Use a fork to flatten each cookie to about 1/4″ thick, making a crosshatch design.
- Bake the cookies for 8 to 10 minutes, until they start to turn light golden brown on top.
- Remove the cookies from the oven. If you’ve used parchment, allow the cookies to cool on the pan for 10 minutes before transferring to a rack to cool completely. If you’ve baked the cookies on an ungreased baking sheet, transfer them to a rack about 2 to 3 minutes after they come out of the oven; they’ll still be warm and fairly fragile. If left to cool on the ungreased pan too long, they’ll stick.
- Store the almond flour cookies in an airtight container at room temperature for up to 7 days; freeze for longer storage.
Notes
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For Thumbprint Cookies: Instead of creating a crosshatch design with a fork, use your thumb to press an indentation into the center of each ball of dough. Fill the hole with about 1/4 teaspoon jam. Note: too much jam will boil out during baking.
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For Chocolate Pistachio Shortbread Cookies: Substitute 2 tablespoons unsweetened cocoa powder for 2 tablespoons of the almond flour; and add 1/8 teaspoon espresso powder. Stir in 1/4 cup finely chopped pistachios. Shape the dough into a log, chill, slice, and bake for 12 to 14 minutes; or bake as directed above.
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For Cranberry-Orange Shortbread Cookies: Add 1/2 teaspoon orange zest (grated orange rind) and 1/4 cup dried cranberries to the dough. Shape the dough into a log, chill, slice, and bake for 12 to 14 minutes; or bake as directed above.
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For Maple Pecan Shortbread Cookies: Add 1 teaspoon cinnamon, 2 teaspoons maple syrup, and 1/3 cup diced pecans to the dough. Shape the dough into a log, chill, slice, and bake; or bake as directed above.
