Healthier Shortbread Cookies
User Reviews
5
Healthier Shortbread Cookies
Description
Healthier Shortbread Cookies combine almond flour, maple syrup, vanilla, and a touch of salt for a mildly sweet dough with a tender crumb. The almond flour provides a delicate nutty flavor and crumbly texture, balanced by the natural sweetness of maple syrup. The dough is rolled thin between parchment sheets, then cut into squares or preferred shapes before baking.
Baked at a moderate temperature of 325°F, the cookies develop lightly golden edges without overbaking, which preserves their soft texture. After baking, letting the cookies rest at room temperature for 15–20 minutes helps them firm up without becoming hard. These cookies offer a sweet treat with a gentle chew and subtle sweetness, suitable for those seeking less processed ingredients.
Adjust dough consistency by adding more flour if too sticky or more maple syrup if overly crumbly. Stretch dough evenly to ensure uniform baking. Do not increase oven temperature to avoid burnt edges.
Ingredients
- 190 grams almond flour approx. 2 cups, superfine, blanched
- ¼ cup maple syrup
- 1 teaspoon vanilla extract optional, pure
- ⅛ teaspoon salt optional, sea salt
Instructions
- Preheat the oven to 325°F/162°C and line a baking sheet with parchment paper.
- Add all the ingredients to a mixing bowl and use a silicone spatula to mix until combined. You will have a slightly crumbly mixture that holds together when squeezed between your fingers. If the dough feels too wet/sticky, add more flour.
- Place a sheet of parchment paper on a cutting board, and the ball of dough on top. Then add another sheet of parchment paper on top of the dough. Use a rolling pin to evenly stretch the dough until ⅛ inch thick.
- Use a pizza cutter to cut the dough into a grid shape, making rectangular, or square cookies. (Or use cookie cutters of your choice.) Then use a fork to poke a few holes into each cookie, if you'd like.
- Transfer the cookies to your lined baking sheet and arrange them in a single layer with a little space in between each one. Bake for 10-12 minutes, until the edges are lightly golden, but do not overbake. These healthier shortbread cookies will feel soft fresh out of the oven and will harden once they cool to room temperature.
Notes
- Add a small amount of extra flour if the dough feels too sticky, but weigh ingredients accurately to avoid the need.
- If dough crumbles too much and doesn’t hold together, add 1–2 teaspoons more maple syrup to improve binding.
- Roll the dough evenly between parchment sheets for consistent cookie thickness and baking.
- Remove from oven as soon as edges are lightly golden to avoid off-flavors from overbaking.
- Allow cookies to rest at room temperature 15–20 minutes before handling; they harden upon cooling but should remain soft initially.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20(Makes approx. 20-24 cookies depending on size.)
Amount Per Serving
Calories 65 kcal
% Daily Value*
| Calories | 65cal | 3% |
| Carbohydrates | 5g | 2% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Sodium | 15mg | 1% |
| Potassium | 9mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Calcium | 24mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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