SHORTBREAD COOKIES (GLUTEN-FREE, DAIRY-FREE, REFINED SUGAR-FREE)
on Nov 11, 2024, Updated Jun 25, 2025
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The classic shortbread cookie gets a healthier facelift thanks to blanched almonds, coconut oil, and maple syrup. A two-ingredient chocolate shiny coating is the only simple decoration you need!
This recipe is the result of my quest to perfect the classic shortbread cookie with a healthier twist, of course.
After many rounds of testing, the result is these buttery Gluten-Free, Dairy-Free, and Refined Sugar-Free Shortbread Cookies.
Think of these as your at-home version of the store-bought ready-to-bake cookies.
You can make the dough and freeze it for later, or use it straight away if you have guests knocking on your decorated holiday door.
While the chocolate topping is optional, it definitely makes for a nice finishing touch.
Because the recipe is so simple to make, it’s a great one to make with eager little children. Have them combine all the ingredients in a large bowl and mix until combined.
After chilling, let them help you roll it into a log before slicing or rolling it out and using holiday-themed cookie cutters.
Be sure to share your photos with me on Instagram @olivia.adriance — I’d love to see your holiday Santa cookie trays! Enjoy!
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Ingredients for Shortbread Cookies and Chocolate Topping
Holiday baking doesn’t need to be stressful, especially if you already have all of the ingredients. Fortunately, these cookies call for just 6 commonly used pantry and fridge items.
- Balanced Almond Flour: This gluten-free flour is smooth and free of almond skins, meaning you’ll have a nice, pale shortbread cookie. I haven’t tested with other flours so I wouldn’t recommend any substitutes here.
- Arrowroot Starch: Adding this gluten-free flour will help create a fluffier cookie.
- Coconut Oil: This replaces butter and any inflammatory oils found in traditional shortbread cookies. It’s also used for the chocolate coating topping.
Recipe Tip
If you use refined coconut oil, it won’t have an overpowering coconut taste!
- Maple Syrup: Perfect for holiday baking, maple syrup is always in my pantry. Adding this as opposed to honey keeps the cookies vegan as well if that’s important to you!
- Vanilla Extract: Look for good quality since this is one of the main flavor profiles for these cookies.
- Dairy-Free Chocolate Chips: You likely already know that @hukitchen is my go-to chocolate brand!
How to Make Gluten-Free Shortbread Cookies
Let’s get baking! Add the almond flour, arrowroot starch, coconut oil, maple syrup, and vanilla extract to a bowl and mix with a hand or stand mixer until just combined.
Put the dough in the freezer for 10 to 15 minutes to chill.
Remove from the freezer and form into a 10-inch log. I find using parchment paper to shape the cookie dough helps keep it from sticking.
Wrap in parchment paper and freeze for at least 30 minutes. You can store the cookies in the freezer for later baking, or bake after 30 minutes.
Preheat the oven to 350°F.
When ready to bake, remove the log from the freezer and cut it into 1/2-inch rounds using a sharp knife.
Bake on a prepared cookie sheet for 15 to 17 minutes until the cookies are just starting to brown at the edges.
If you are making the chocolate topping, melt the chocolate and coconut oil together (either in a microwave or in a saucepan on low) and drizzle over the cooled cookies.
Enjoy!!
Pin this recipe for later!
Pin ItOther Egg-Free Cookie Recipes:
- Pumpkin Spice Chocolate Chunk Cookies
- Classic Chocolate Chip Cookies (GF, DF, Egg-Free)
- Single Serve Deep Dish Chocolate Chip Cookie
- Vanilla Salted Cashew Butter Cookies
SHORTBREAD COOKIES (GLUTEN-FREE, DAIRY-FREE, REFINED SUGAR-FREE)
Ingredients
Shortbread Cookies:
- 3 cups blanched almond flour
- ½ cup arrowroot starch
- ⅔ cup coconut oil, melted
- ½ cup maple syrup
- ½ teaspoon vanilla
Chocolate Drizzle:
- ½ cup dairy-free chocolate chips
- 1 tablespoon coconut oil
Instructions
- Add all of the cookie ingredients (almond flour, arrowroot starch, coconut oil, maple syrup, and vanilla extract) to a bowl and mix with a hand or stand mixer until just combined.
- Put the dough in the freezer for 10 to 15 minutes to chill.
- Remove from the freezer and form into a 10-inch log.
- Wrap in parchment paper and freeze for about 30 minutes.
- Preheat the oven to 350°F.
- Remove the log from the freezer and cut it into 1/2-inch rounds using a sharp knife.
- Bake on a prepared cookie sheet for 15 to 17 minutes until the cookies are just starting to brown at the edges.
- If you are making the chocolate topping, melt the chocolate and coconut oil together (either in a microwave or in a saucepan on low) and drizzle over the cooled cookies.
- ENJOY!!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
