4-Ingredient Shortbread Cookies

Dessert, Gluten-Free, Holiday Recipes, Vegetarian | November 30, 2017

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Recipe courtesy of Maya from Wholesome Yum.


  • 2½ Bob’s Red Mill Almond Flour
  • 6 tbsp Butter (softened)
  • ½ cup Erythritol (or other granular sweetener of choice)
  • 1 tsp Vanilla Extract


  1. Preheat oven to 350* F. Line a cookie sheet with parchment paper.
  2. Use a hand mixer or stand mixer to beat together the butter and erythritol until it’s fluffy and light in color.
  3. Beat in the vanilla extract. Beat in the almond flour, 1/2 cup at a time. (The dough will be dense and a little crumbly, but should stick when pressed together.)
  4. Pour out your dough onto your counter and make sure to dust the counter with some almond flour to help the dough from sticking. The dough will be very crumbly but will come together easily.
  5. Very gently roll out the dough to your desired thickness – as this dough is delicate, I suggest keeping these cookies quite thick, about ½ to ⅓ an inch.
  6. Use fun holiday cutters to cut out you cookies, but be careful when taking the cookies out of the cutters as the dough can crumble easily – it’s best to have a spatula on hand to help you ease the dough off the counter if it sticks. (Keep in mind they will not spread or thin out during baking, so make them as thin as you want them when done.)
  7. Bake for about 10 minutes, until the edges are golden. Allow to cool completely in the pan before handling (cookies will harden as they cool).


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