Gluten-Free Almond Flour Cookies

Gluten-Free Almond Flour Cookies

from kingarthurbaking.com
13 min
15 cookies

Ingredients

  • 1 cup (96g) King Arthur Almond Flour
  • 3 tablespoons (43g) butter, softened
  • 3 tablespoons (21g) confectioners' sugar
  • 1/8 teaspoon table salt
  • 1/2 teaspoon King Arthur Pure Vanilla Extract 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.

Directions

  1. 1

    Preheat the oven to 350°F. Line a baking sheet with parchment paper or prepared an ungreased cookie sheet.

  2. 2

    Mix all of the ingredients in a small bowl until a cohesive dough forms.

  3. 3

    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.

  4. 4

    Use a fork to flatten each cookie to about 1/4" thick, making a crosshatch design. Take it a step further Blog Gluten-Free Almond Flour Shortbread Cookies, three ways By Alyssa Rimmer

  5. 5

    Bake the cookies for 8 to 10 minutes, until they start to turn light golden brown on top.

  6. 6

    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.

  7. 7

    Store the almond flour cookies in an airtight container at room temperature for up to 7 days; freeze for longer storage.