[Grain-Free] Shortbread Cookies

Homemade [Grain-Free] Shortbread Cookies are just like the Girl Scout cookies from your childhood! This healthy version is made with almond flour, so they are gluten and grain-free! They only require a few simple ingredients, and are vegan!

[Grain-Free] Shortbread Cookies

If you have been gluten-free for a while, then you know what it’s like to miss those amazing Girl Scout shortbread cookies. The Thin Mints and Samoas were always my favorites, but I know how loved the shortbread cookies are, so I decided to tackle those first. Don’t worry, the others are coming in due time…

We would get Girl Scout cookies every single year growing up. I mean, who can resist the adorable girls outside the grocery store selling cookies? Give me 10 boxes, please!

Making gluten-free shortbread cookies is actually way easier than you think. These only require a few simple ingredients, and come together really quickly.

They are made with almond flour, which makes them completely grain-free. They are also naturally sweetened with pure maple syrup, which gives them just enough sweetness along with a really nice flavor.

[Grain-Free] Shortbread Cookies

And let’s not forget about the butter, which is synonymous with shortbread! But fear not, my fellow dairy-free friends, we all know I used vegan butter in this recipe. It works perfectly!

The best thing about these cookies is that you can have a little fun with them! Use cookie cutters to make fun shapes, add different spices, or even add sprinkles or dip them in chocolate. You can make them your own!

[Grain-Free] Shortbread Cookies

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[Grain-Free] Shortbread Cookies


  • 2 cups almond flour
  • ¼ cup vegan butter
  • ¼ cup pure maple syrup
  • tsp vanilla extract
  • ¼ tsp baking powder
  • tsp salt


  • Add all of the ingredients to a food processor and pulse until the mixture comes together to form a dough. You may need to scrape down the sides of the food processor half way through.
  • Transfer the dough to a bowl and use your hands to form it into a ball. Put the dough in the refrigerator and let it chill for 30 minutes. This helps it to firm up, it will be easier to roll out.
  • In the meantime, preheat the oven to 350 degrees.
  • Once the dough has chilled in the fridge, place the dough on a piece of parchment paper and use a rolling pin to roll the dough out until it is about 1/4 of an inch thick. Make sure you do this immediately after you take it out of the fridge because as the dough warms up, it will become more difficult to work with.
  • Use a cookie cutter or the rim of a glass to cut out the cookie shapes, and place the cookies on a lined baking sheet.
  • Once you are only left with scraps from the cutouts, bring the pieces together to create a ball, then roll it out again to the same thickness and continue cutting the cookies out. 
  • Bake for 14-16 minutes, until just slightly golden around the edges. Transfer the cookies to a wire rack to cool. 


  1. I love shortbread, just shortbread baked in a pan and eaten plain as in Scottish shortbread. Have you by chance tried baking these in a 9″ round or square pan and cutting when cool? I figure lining the pan with parchment might help?

    1. I have never tried doing it that way, but you should definitely give it a try! And you’re right, lining the pa with parchment will help. Let me know how it turns out! 🙂

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