The easiest holiday cookies.
EVER EVER EVER
Almond flour holiday shortbread cookies.
Almond flour holiday shortbread cookies is the topic for todays cookie talk. Okay, but I need to make that a thing. Cookie talk, cookie week. Oh, so many ideas!
It's that time of year. The time of year where you just want to lay around in your comfies all day. Where is gets dark by 4PM.
The time of year you just want to bake cookies all day long. Almond flour holiday shortbread cookies, I might add.
I know what will make the dark, short days just a little bit brighter. COOKIE DECORATING + eating said cookies. Am I right or am I right? I had so much fun (read: slight stress) decorating these cookies for photos, but honestly they were SO GOOD, so the little bit of decorating stress was worth it.
Also, I want to note that cookie decorating should never be stressful ¯\_(ツ)_/¯ just fun!
Almond flour holiday shortbread cookies. You might ask, why Rylee? Why almond flour? GUYS it literally tastes just like an all purpose flour shortbread cookie. Scouts honor!
I LOVE the store bought Walker's Pure Butter shortbread cookies and I was like how can I come up with a slightly better-for-you version? Well, these 5 ingredient (don't include spices people), super easy almond flour holiday shortbread cookies HIT. THAT. SPOT.
Just perfectly sweet.
No matter if you celebrate a holiday during this time of year or not, get in the cozy baking spirit people! Might I suggest adding these classic vegan chocolate chip cookies or perhaps tahini oatmeal monster cookies to your holiday cookie baking list as well?
If you make these almond flour holiday shortbread cookies, be sure to leave a comment and let me know how you liked them & how they turned out! You can also follow me on Instagram and tag #abouttosproutrecipes and show me your beautiful creations!
PIN TO SAVE FOR LATER!
Almond Flour Holiday Shortbread Cookies
- 2 ½ cups almond flour
- 4 tablespoons coconut oil melted
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ⅛ teaspoon cinnamon
- ½ cup powdered sugar paleo powdered sugar if needed ½ cup coconut sugar + 1 tbsp. tapioca starch blended
- 2 tablespoons non-dairy milk
- 1 teaspoon vanilla
- Natural food coloring
- Preheat your oven to 350 degrees F and line a baking sheet
- Add all ingredients into a bowl and combine well. *It's really that easy!*
- Add a dash more maple syrup if you find your dough not wet enough, because all almond flour is a bit different!
- Use your hands to form your dough in a disc shape and wrap in plastic wrap and put in freezer for 15 minutes (no more or will be hard to roll out)
- Remove dough from freezer and place between 2 pieces of parchment paper and roll dough out until ½ inch thick!
- Using your cookie cutters, cut out shapes and place on baking sheet!
- Bake for 10-14 minutes until the edges get just golden!
- Remove from the oven and let cool completely.
- Make your icing and decorate until your hearts content!