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.

Servings: 15 cookies

Author:

Dessert

American

shortbread Dairy Free Gluten Free

🧂 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

1 Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
2 In a mixing bowl, cream together dairy-free butter and sugar until light and
fluffy.
3 Add the vanilla extract and almond extract and mix well.
4 Add the almond flour and ⅛ teaspoon of table salt. Stir until well combined.
5 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.
6 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.
7 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).
8 Dip the cookies halfway into the chocolate, then place back on the parchment
lined baking sheet. Sprinkle with the coarse salt.
9 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!