These Paleo Almond Flour Shortbread Cookies are gluten free, grain free, and are full of buttery flavor. They have the perfect slightly crumbly texture and make a great addition to your holiday cookie lineup or to a cup of coffee!
Combine almond floured tapioca flour in a medium sized bowl.
Add in ghee, maple syrup, and almond extract and mix well using a rubber spatula or wooden spoon.
Fold in pecans. The dough should be thick and sticky.
Shape the dough into a 12 inch log on a piece of parchment paper and wrap the log tightly with the paper. Place the cookie dough log in the freezer for 30 minutes.
Remove cookie dough from freezer and cut into 24 equal cookies (½ inch pieces).
Place on cookie sheets 2 inches apart and bake at 350F for 12-14 minutes just until cookies are lightly browned. The cookies will be soft coming out of the oven, allow them to cool completely before dipping or serving.
If desired, place chocolate and coconut oil in microwave safe bowl and microwave in 30 second increments, stirring after each increment, until melted and smooth.
Drizzle or dip cookies in chocolate and place on a cooling rack for chocolate to set. Enjoy!
Make sure you're using blanched almond flour and not almond meal!
Tapioca flour may also be labeled as tapioca starch.
While the ghee is what gives these cookies a delicious buttery flavor, it can also be substituted for coconut oil.
Hu Chocolate makes delicious paleo compatible chocolate “gems” which are perfect for this recipe! I will also use Enjoy Life brand chocolate and while it is dairy free, this chocolate uses cane sugar so it is not technically paleo compliant.
These cookies store great in an airtight container on the countertop or up to one week!
To make ahead of time: After shaping the dough into a log, it can be frozen wrapped in parchment paper for up to 24 hours. For longer freezing periods place the dough in a ziplock bag, while wrapped in parchment paper, and remove the air from the bag.
I love dipping or drizzling these cookies with chocolate, but they are also great to decorate with your favorite sprinkles. Simply use your finger to rub a tiny bit of water onto the cookie prior to baking and sprinkling to help the sprinkles stick.