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    Home » Cookies » Vanilla-Almond Shortbread Cookies

    Vanilla-Almond Shortbread Cookies

    December 15, 2014 By Sarah 22 Comments

    Jump to Recipe

    Vanilla-Almond Shortbread Cookies

    Let’s talk shortbread for a quick minute.

    Shortbread has two very distinctive characteristics; how short (i.e., dry and crumbly) it is, and its rich buttery flavor.

    Vanilla-Almond Shortbread Cookies 2

    These Vanilla-Almond Shortbread Cookies have both of those features.

    Take note, because the flavor of butter is very pronounced in these cookies, this is not the time to cheap out – you want to go for the good stuff! When this shortbread literally melts in your mouth you’ll be glad you did. In addition to their deep buttery flavor, these cookies have a subtle hint of both vanilla and almond, which makes them beautifully scented and a bit more special than your average shortbread.

    Vanilla-Almond Shortbread Cookies 3

    These cookies keep well for up to a week, so they’re the perfect thing to keep on hand for sharing with friends who unexpectedly pop by for a cup of coffee or tea, plus they make a really pretty addition to a paleo-friendly cookie platter.

    Vanilla-Almond Shortbread Cookies 4

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    Vanilla-Almond Shortbread Cookies


    ★★★★★

    4.5 from 4 reviews

    • Author: Faith
    • Total Time: 22 mins
    • Yield: 15 cookies 1x
    Print Recipe
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    Description

    Rich, buttery vanilla and almond-scented cookies with only 104 calories and 1 gram of sugar per 3-cookie serving.


    Ingredients

    Scale
    • 4 tablespoons unsalted grass-fed butter, slightly softened (See Note)
    • ¾ teaspoon pure vanilla extract
    • 1 teaspoon powdered stevia, which is equivalent to about 2 packets (see Note)
    • 1/16 teaspoon fine salt
    • 1 cup (115 g) almond flour
    • 15 thin almond slices, for topping (optional)

    Instructions

    1. Preheat the oven to 350F; line a large baking sheet with parchment paper or a silpat liner.
    2. Beat together the butter, vanilla, stevia, and salt in a medium bowl until smooth. Stir in the almond flour.
    3. Scoop the dough out and roll into 2 teaspoon-sized balls. Arrange the balls on the prepared baking sheet about 1 to 2 inches apart, and use the palm of your hand to slightly flatten each ball. If desired, lightly press 1 thin almond slice into the top of each cookie.
    4. Bake until the cookies are a very light golden color on the bottom, but are still sandy colored on top, about 11 to 13 minutes, rotating the tray once.
    5. Cool completely on the tray before removing; store in an airtight container at room temperature for up to 1 week.

    Notes

    Stevia: Here is a guideline on how sweet 1 packet of stevia is: the amount of stevia in 1 packet measures ½ teaspoon, which is about as sweet as 2 to 3 teaspoons of regular sugar.

    Vegan Option: For a vegan version, use coconut oil instead of butter.

    • Prep Time: 10 mins
    • Cook Time: 12 mins

    Nutrition

    • Serving Size: 3 cookies
    • Calories: 104
    • Sugar: 1
    • Sodium: 29
    • Fat: 21
    • Saturated Fat: 7
    • Trans Fat: 0
    • Carbohydrates: 5
    • Fiber: 2
    • Protein: 5
    • Cholesterol: 48

    Did you make this recipe?

    Did you make this recipe? Tag us @healthysweeteatsblog on Instagram and show it off!

     

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    Reader Interactions

    Comments

    1. Jane

      November 22, 2015 at 1:38 pm

      could I use the teaspoons of sugar instead of the stevia? I am making them for a small child. I would rather use sugar.

      Reply
      • faith

        November 23, 2015 at 9:05 pm

        Jane, I haven't tried this recipe using sugar instead of the stevia, but I think it should work fine here. Let me know how it goes if you decide to give it a try!

        Reply
    2. Myra

      July 28, 2016 at 1:51 am

      Can i use honey or maple syrup instead of stevia? Im worried about the texture. If I can, how much should i use?

      Reply
      • faith

        August 19, 2016 at 6:14 pm

        Myra, I haven't tried this recipe using honey or maple syrup. It may work, but it will definitely change the texture of the dough (you'd probably need about 3 tablespoons of honey or maple syrup), and the dough might be a little too liquidy, so as a result you may need to increase the almond meal. Another option may be coconut sugar. Let me know how it goes if you decide to experiment with the recipe!

        Reply
    3. Nikolai

      April 28, 2017 at 1:19 am

      Used this raw as a layer in a Hashimoto's almond chocolate cake I made for someone. Absolutely delicious and a perfect compliment to the chocolate!

      ★★★★★

      Reply
    4. Jayden Raines

      September 19, 2017 at 6:27 pm

      How many does this recipe make?

      Reply
      • faith

        September 26, 2017 at 3:28 pm

        Jayden, This recipe yields 15 cookies, and the nutritional info is calculated for 3 cookies per serving.

        Reply
        • Jayden Raines

          September 26, 2017 at 6:11 pm

          Thank you!!!

          ★★★★★

          Reply
    5. Hollie

      January 18, 2018 at 2:19 pm

      I made these but they came out super crumbly. Almost sandy. Any tips? The batter tasted and had a texture like cake mix though, which was yummy! I feel like it was probably too wet (hence the cake-mix texture) but I'm not sure how?

      ★★★

      Reply
      • faith

        January 18, 2018 at 8:12 pm

        Hollie, These cookies are quite crumbly for me too; shortbread is supposed to be a dry, crumbly (as opposed to a soft, chewy) cookie. Sorry to hear they were too crumbly for your liking!

        Reply
      • Teresa Hamilton

        February 12, 2018 at 2:30 am

        Hi, maybe adding an egg or a little almond butter would help...

        Reply
    6. Keith

      April 01, 2018 at 2:09 am

      Love the recipe! Simple and low calorie... I used liquid stevia as I had some in my kitchen... everything else was the same... I'm on the Keto diet and this makes a wonderful dessert! Thank you.

      ★★★★★

      Reply
    7. Kathy

      December 24, 2018 at 4:47 pm

      Healthyish but really dry. Still not a bad treat with a cup of tea. :)

      Reply
      • faith

        December 25, 2018 at 11:56 am

        Kathy, Yup, shortbread should be dry. Your right, it's lovely with tea and I also enjoy it with coffee. :)

        Reply
    8. Brenda Jackson

      March 23, 2020 at 8:19 pm

      I mixed these up but they did not hold together at all. I added two eggs and a handful of flaked coconut and baked the for twice as long and they are sort of like a cookie. I have had only epic fails using almond flour. Something is up. My son says they are good. He is 36 with a TBI from an accident last July and he has to avoid all grain and sugar. Any help appreciated.

      Reply
      • faith

        March 22, 2021 at 12:36 pm

        Brenda, I haven't tried this recipe with the changes you made, so I don't know how they hold up like that. If you add coconut and more liquid (in the form of egg), I think the cookies might need a little more almond flour or another dry ingredient as well. I have another keto shortbread cookies recipe, but this one is a slice-and-bake if you want to take a look: https://www.healthysweeteats.com/orange-shortbread-cookies/ Please feel free to reach out with any questions, I'm happy to help if I can!

        Reply

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    Hi, I'm Sarah! I believe you can have your cake and eat it too. For breakfast. If you're looking for healthy dessert recipes that are gluten free, refined sugar free, paleo, vegan, low carb, and/or keto, grab a spoon and pull up a chair!

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