These five-ingredient gluten-free and vegan Almond Flour Shortbread Cookies are perfectly and naturally sweetened with dates. They are crispy around the edges, chewy in the middle, and they go from scratch to done in 20 minutes flat.
I know this is my second consecutive almond flour recipe, but what can I say? I love the stuff. And these absolutely gorgeous and gluten-free vegan Almond Flour Shortbread Cookies have made me love it even more.
I am not kidding -- not in the least -- when I say these are ready in 20 minutes. All you need are five ingredients. And better still, they come together in the food processor, so all you really need to do to make your cookie dough is bung everything into the bowl of the processor and press a button. It's minimal cleanup, minimal time and maximum deliciousness.
Because these cookies are sweetened with dates, they are also incredibly healthful. It's the kind of snack I love giving Jay because I know it's actually good for him, and the kind of snack he loves to eat because it's "really yummy, mom!"
It's a no-brainer, really. What are you waiting for?
Try these vegan cookie recipes next
- Vegan Shortbread Cookies
- Vegan and Gluten-Free Italian Amaretti Cookies
- Vegan Grain-Free Chocolate Chip Cookies, Naturally Sweetened
- Vegan Chocolate Chip Cookies
- Vegan Chocolate Hazelnut Cookies
- Vegan Orange Almond Biscotti
Vegan Almond Flour Shortbread Cookies recipe
Vegan Almond Flour Shortbread Cookies, naturally sweetened and gluten-free
Ingredients
- 1 cup super fine almond flour
- ½ cup deglet noor dates, about 12. Soak in water for 30 minutes and drain. (if you use Medjool dates, you might want to scale down to half the amount because they are sweeter)
- 1 teaspoon pure vanilla extract
- 3 tablespoon extra virgin olive oil
- ¼ teaspoon cardamon powder (from green cardamoms), optional but nice
- A pinch of sea salt or pink salt
Instructions
- Preheat the oven to 350 degrees. I start the oven before I begin making the cookies, because of how quickly they come together.
- Place the dates in the bowl of a food processor and puree until you have very small pieces.
- Add the remaining ingredients to the food processor and process until the dough comes together.
- Divide the dough into 12 portions and roll each portion into a ball.
- Arrange the dough balls on a baking sheet, about an inch apart. Then, using the tines of a fork, press down on each ball once and then once again at a right angle, to make a crosshatch design.
- Place the cookies in the oven and bake for 13-14 minutes or until they turn lightly golden on the sides and the top. Remove, and let the cookies cool on the sheet.
KathyRae
These cookies turned out perfect for me… And exactly 12 dates… I thought surely it’s not going to really be 12 dates but it actually was!
I also used almond butter instead of the olive oil… And I will definitely make these again! Yum 😋
Jessica
Thank you so much for this recipe! I am pregnant and have been instructed by my midwife to eat dates daily to help with labor and delivery. I never thought I would find such a delicious and healthy way to do so. I am eating low carb as well so the almond flour is perfect for me!
Vaishali
Jessica, so happy to hear! And congratulations. ❤️
Anne
Hi! I was wondering if you could use date syrup instead of the soaked dates and if so, how much you’d suggest using. Thanks
Vaishali
Hi Anne, it's hard to suggest as I haven't used date syrup in these, but I'd say about a fourth of a cup, as it's more concentrated? Taste the dough and add more if you feel it's necessary.
Anne Valentino
I'm cutting out white flour and sugar to try to reduce inflammation in my joints and these cookies are a wonderful treat! The flavor reminded me of (much more complex to make) mamoul date cookies and they would be wonderful alongside a cup of coffee or tea.
Very quick and easy to make and could easily be adapted for variety with different flavorings, fruit, or nuts - this one is going in my recipe book. Thank you for the recipe!
Danielle
This was surprisingly so delicious!! Word of warning to whoever cooks them in an air fryer though - bake them for around 8 minutes as they came out burnt for me (I'm talking brown/black haha) when I'd set the timer for 14 minutes. They still came out tasty and edible though - in fact they gave the cookies a nice crunch! Thank you for this recipe.
Kit
Can I omit the 3 tbsp olive oil or sub it with almond butter?
Thanks
Anonymous
I used almond butter and they were great! Will try aquafaba instead next time.
Vaishali
So happy to hear!
Andrea
Absolutely amazing! Easy to make and felt healthy while Store being delicious and indulgent. I did use avocado oil instead of olive oil. I’m not sure if it was the substitution and oil, but I felt that I probably could’ve used a little less oil the next time. I will definitely be making these again!
Camille
Just made with dried blueberries dried cranberries coconut flour, dash of lemon and cinnamon, great substitution details for great recipe
Victoria Bogdanos
Insanely easy and delicious! I just made them today and love the end result. Moist on the inside, slightly crunchy on the outside. I pressed a whole pecan in the center before baking...took the already great recipe up a notch. A++!