Almond Flour Shortbread Cookie Bites
Tender, melt-in-your-mouth almond flour shortbread cookie bites sweetened with monk fruit. These gluten-free, low-carb cookies come together in one bowl and bake quickly, making them perfect for holidays or everyday treats.
Ingredients
Cookie Dough
- 1 cup blanched almond flour sifted if clumpy
- 3 tablespoons butter softened, or firm plant-based butter for dairy-free
- 3 tablespoons Lakanto powdered monk fruit sweetener
- ⅛ teaspoon salt
- ½ teaspoon pure vanilla extract
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, combine the almond flour, monk fruit sweetener, salt, and vanilla extract. Add the softened butter and mix with a fork until a soft dough forms, pressing as needed if the mixture looks crumbly.
- Use a teaspoon to scoop heaping spoonfuls of dough, roll into balls, and place on the prepared baking sheet. You should have about 15 small cookies.
- Gently flatten each cookie with a fork, using straight lines or a criss-cross pattern.
- Bake for 9–10 minutes, just until the edges are set and beginning to turn golden. Do not overbake.
- Allow the cookies to cool on the baking sheet for at least 5 minutes before transferring.
Notes
For dairy-free or vegan cookies, use a firm plant-based butter rather than soft tub-style butter. These cookies are lightly sweet; add an extra teaspoon of monk fruit sweetener if you prefer a sweeter shortbread. Optional add-ins include lemon zest or dipping the baked cookies in sugar-free dark chocolate. Cookies freeze well and can be brought to room temperature before serving.