4-Ingredient Shortbread Cookies (gluten free)

I love making these low carb, gluten-free shortbread cookies for the holidays because they are so unbelievably quick and easy. Only four ingredients and ten minutes of prep time – who doesn’t love that?! Plus, everyone I’ve offered them to seems to be a big fan, whether they are trying to eat healthier or not. Why not make 4-Ingredient Shortbread Cookies in advance for your next get-together?

Recipe courtesy of Maya from Wholesome Yum.

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Votes: 24
Rating: 2.79
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Servings 18 servings
Prep Time 10 minutes
Cook Time 12 minutes
Submitted By Maya from Wholesome Yum
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 24
Rating: 2.79
You:
Rate this recipe!
Servings 18 servings
Prep Time 10 minutes
Cook Time 12 minutes
Submitted By Maya from Wholesome Yum
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat the oven to 350 degrees 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. Scoop rounded tablespoonfuls of the dough onto the prepared cookie sheet. Flatten each cookie to about 1/3" thick. (You can make them thicker or thinner to your liking. Keep in mind they will not spread or thin out during baking, so make them as thin as you want them when done.)
  5. Bake for about 12 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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