Toasted Almond Shortbread Cookies 🍪 gluten free & keto

41 comments

  1. Mikaelah M Morocco says:

    I made these shortbread cookies tonight and they are fabulous!!! Gnom- gnom is the perfect name for this blog as that was what I was saying as I finished them off tonight. I just started following keto and your recipes make this such a culinary adventure – the good kind of adventure! My goal is to make every single one of your recipes. And the new cookbook is lovely too – usually I don’t make hardly any of the recipes in the cookbooks I have – but yours are so inviting – that I really can see me making all of them. Thank you so much for the work that you do to make the recipes so good.

  2. Cresca S Albright says:

    That’s exactly why I haven’t made these yet!! They sound utterly delicious. I will have to make them eventually!!

    • Paola says:

      Lol yes! My trick with cookies is to freeze them un-baked (because I’m a total Cookie Monster too!). Then you can just bake them as needed straight from the freezer 🙂

  3. Carol says:

    Hi Paola,
    I just made your cookies and i regretted it cause it is super yummy and i ate half the batch (i managed to make 40)… And what made it even worst, i ate it when i am fasting.
    Just wanna let you know it is super, uber good. 🙂

    • Paola says:

      Oh no Carol!! I’ve been there…!! Just thank goodness you didn’t devour the entire batch 😉 xo!

    • Paola says:

      Hi Ashley! Yes of course, regular sugar is a 1-to-1 to the sugar sub (Swerve or xylitol) in all the recipes. If you use brown sugar they’ll just come out a little darker 😉 xo!

  4. Latika Chopra says:

    Hi Paola ! i love this recipe, have made it twice in last 2 weeks as my family is crazy about these cute cookies.
    though still i am confused as in both the batch my cookies were done in round 8 minutes…..in 10 minutes few of the cookies burn too….overall in 8 minutes as well my cookies are darker in color…..want to know what am i doing wrong….i have used gaur gum instead of xanthum….is that making them dark or the thickness or i am toasting the almond flour….it would be great if u help as i want to make 1 perfect batch of these babies .
    Thanks for the recipe xoxoxoxoxoxo

    • Paola says:

      Hi Latika! I’m sorry to have missed your comment earlier but really happy you’ve enjoyed these so much! Regarding the excessive browning, this could either be due to over-toasting the almond flour yes. But I think your problem lies more in baking them too long! Keep in mind that every oven is different (and most are actually not calibrated well at all). So the simplest suggestion is to just keep an eye out for them and take them out as soon as they’re lightly golden. Hope this helps xo!

    • Paola says:

      Hi Dixie! In all honesty I don’t have a way to measure them now, but you can hopefully eyeball the size from the picture of me holding one xo

  5. Cresca S Albright says:

    Hello Paola,

    I love your site and your recipes. I am going to make these some at point this week. Shortbread is a all time favorite. I am looking for the serving size which I don’t see. Can you tell me??

    • Paola says:

      Hi Cresca! I calculated the serving size per cookie (assuming you get 24). In the end you should get more than 24, depending on size. So glad you’re enjoying the recipes! xo and hope you enjoy!

  6. Krystyna says:

    I don’t do very well with most sweeteners so I try to avoid them. Can I put just a tiny bit of pure monk fruit (not the 1:1 stuff you can buy) instead of powdered sweetener, or is the sweetener needed for them to cook properly?

    • Paola says:

      Hi Krystyna! In all honesty, I have no idea as to what the exact results would be if using monk fruit as I’ve never worked with it. Though it might work (cannot guarantee it though), as the base of the cookie is the butter with the toasted almond flour. The thing is that they might spread somewhat as you don’t have the volume of the sweetener in it, so you’d likely need to cut the butter. Unfortunately I cannot give you precise measurements. xo!

    • Paola says:

      Hi Sue! I didn’t, I just went for straight melted chocolate for a thicker coating. But you can definitely thin it out with a little coconut oil if you so wish. xo

  7. Cami says:

    I want to use normal powdered sugar (instead of alternative sugar, I’m tired of the sickly sweet in them, my taste buds hone in on it too much)-do you know what the measurements would be?

    Also-how do you go about toasting your almond flour? Did i miss that part?

    • Paola says:

      Hi Cami! You can definitely do sugar (it’s a 1-to-1 to Swerve, so just sub straight!). The toasting of the almond is the first instruction in the recipe 😉 xo

  8. Camille Blackwell says:

    I’m new to Keto…struggling to find/create foods that satisfy my hunger and cravings…these cookies did the trick! They’re absolutely perfect. I can actually taste a tiny bit of salt every now and then with the sweet, which I LOVE. Great texture, great color, great aroma. I split the vanilla extract with almond (personal preference on shortbread) just to bring out the nutty flavor a little more. I can’t thank you enough!!! Delicious!

    • Paola says:

      Hi Camille! So happy you loved them so much! Also great idea on the almond extract! You may want to check out the amaretti too then, I’m fairly certain you’ll love those too 😉 xo!

  9. Lau says:

    Might just be my favorite keto cookies to date! Pure wow!!! You weren’t kidding about the toasted almond, it was even hard to resist eating the dough!

  10. Donna says:

    So what’s the texture like? I miss the crisp and crunch that gluten gives. It’s something you just don’t get from almound flour.

    • Stace K. Morgan says:

      Donna if you’re looking for a properly crunchy cookie I would make the thin mints Paola mentioned!! I ended up not covering all with chocolate and ended up with some seriously crisp chocolate cookies! I swear that with those no one could tell they were keto (kids thought they were store-bought!!!!!).

      I’m whipping up a batch of these already and let me tell you that the dough is DIVINE!!! Will report back after baking 🙂

      • Stace K. Morgan says:

        Paola! This are honestly some of the best shortbread cookies I’ve had WOOOOOW! Love how the toasted almond shines through!

        • Paola says:

          That’s awesome Stace so happy you loved them! I’m fairly in love with the toasted almonds myself 😉

    • Paola says:

      Hi June, most almond flours nowadays are finely ground (Bob’s etc). To get that soft texture you do want to try and make sure it’s at least blanched though. xo

    • Paola says:

      Hi Daniela, I would just leave it out in that case. They’ll be more fragile, but chia and flax don’t work here so well texture-wise. Just make sure they’re completely cool before you tough them and you’ll fine! xo

    • Morgan says:

      I usually don’t buy xanthan gum and typically replace arrowroot powder instead for recipes that call for it. You may be able to try that. I buy it at whole foods in a tiny bag for under $2.

      Can’t wait to try this recipe for Valentine’s day! This is my first week on Keto and I was starting to get sad seeing all this V-Day chocolate in stores that I can’t indulge in this year!

      • Paola says:

        Hi Morgan! That’s great to hear! Just keep in mind that arrowroot doesn’t work like xanthin gum here and the results won’t be the same xo!

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