Gluten Free Shortbread Cookies + Almond Flour

October is National Cookie Month! What a great excuse to make a batch, right? These gluten free cookies are scrumptious! I love gluten free shortbread cookies probably because they have more butter than the average cookie recipe, but this recipe uses less butter and replaces it with a little nut flour. Enjoy!

Gluten Free Shortbread Cookies


Yield: Makes 2 dozen cookies

Gluten Free Shortbread Cookies

A gluten free shortbread cookie made with a bit of nut flours for a unique flavorful change.


  • 1/2 cup (1 stick) + 2 Tablespoons unsalted butter, at room temperature
  • 1/3 cup sugar
  • 1 large egg
  • 3/4 teaspoon pure vanilla extract
  • 1/4 cup almond flour
  • 1/4 cup Italian chestnut flour (or replace with more almond flour)
  • 1/4 cup brown rice flour
  • 1/4 cup rice flour + extra for dusting
  • 1/4 cup potato starch
  • 1/4 cup tapioca starch
  • 1 teaspoon xanthan gum (or guar gum, if corn intolerant)
  • 1/2 teaspoon guar gum
  • 1/4 teaspoon sea salt
  • Nuts of choice, glazed gluten free cherries, or dab of jam, for garnish (optional)
  • Powdered sugar, for dusting top of cookies (optional)


  1. Line 2 cookie sheets with parchment paper; set aside.
  2. Whisk all dry ingredients (except sugar and nuts) in a bowl and set aside.
  3. Preheat oven to 350°F.
  4. Cream butter in mixer.
  5. Add sugar and cream thoroughly.
  6. Add egg and vanilla and blend well.
  7. Add dry ingredient mixture a little bit at a time and blend until combined.
  8. Refrigerate dough until it is firm enough to handle without being sticky, about 15 minutes.
  9. Using a measuring tablespoon, press some dough into the spoon and level off.
  10. Using your fingertips roll the dough out of the spoon and place them onto the cookie sheets, spacing 2 inches apart (12 per cookie sheet).
  11. Press down with the bottom of a glass to form discs and smooth out any cracks.
  12. If desired, press a nut, half of a glazed cherry, or a dab of jam into the center of each cookie.
  13. Bake for about 12 minutes or until you notice the bottom edges slightly brown.
  14. Remove from oven and allow to cool for about 1 minute or until you can comfortable pick them up without burning yourself.
  15. Remove cookies from cookie sheets and place on cooling rack until thoroughly cooled.


Instead of pressing the cookie down with a glass you can leave them as is and just place the nut firmly into the cookie dough. Bake about 14 minutes.

If you like soft cookies, add a bit more butter, but realize the more butter you add, the more the dough will spread when baked. To help prevent this, refrigerate longer.

See more Gluten Free Cookie Recipes




3 Replies to “Gluten Free Shortbread Cookies + Almond Flour”

  1. I made these shortbread cookies for our church bazaar and they are very good. Almond flour adds good flavor. Mine weren’t as nicely shaped as yours, so next time, I will try rolling them in a ball before pressing them with a glass. My glass had a nice design on the bottom, which made for a pretty cookie.

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