These five-ingredient vegan Almond Flour Shortbread Cookies are perfectly sweetened with dates. They are crispy around the edges, chewy in the middle, and they go from scratch to done in 20 minutes flat. Vegan, gluten-free, soy-free recipe.
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?
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Try these cookie recipes next:
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
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Vegan Almond Flour Shortbread Cookies recipe:
Vegan Almond Flour Shortbread Cookies, naturally sweetened and gluten-free
Ingredients
- 1 cup super fine almond flour
- 1/2 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 tsp pure vanilla extract
- 3 tbsp extra virgin olive oil
- 1/4 tsp 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.
Notes
Nutrition
Can I omit the 3 tbsp olive oil or sub it with almond butter?
Thanks
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!
Just made with dried blueberries dried cranberries coconut flour, dash of lemon and cinnamon, great substitution details for great recipe
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++!
Hi there. Very excited to make these! If I’m using only 6 medjool dates instead of 12, do I halve all of the other ingredients as well? Thanks!
No since medjool dates are sweeter they should be enough. You might want to add a dash of applesauce if the cookies don’t hold together.
Made using 5 medjool dates, coconut oil, 1 t lemon extract and 1/2 t vanilla extract….and added some unsweetened coconut that I pulsed finely into food processor before doing dates! Amazing this way and amazing using the original recipe. Thanks for providing a great starting point…now I can play around with flavors!
I made these with soaked and Unsoaked dates and I preferred the unsoaked dates actually; they were more chewy and easier to roll into balls. Awesome recipe. Have been recommending it to everyone!
Wow these were amazing. I used virgin coconut oil instead of olive and topped each cookie with 3 slivered almonds before baking. Fulfilled my craving for something sweet!
These are delicious! I’ve made them a few times now with the original flavor and love them. But today I made couple of changes since not everyone in my family is a fan of cardamom like I am, I used half almond flour and half coconut flour and instead of cardamom, I used orange zest! They came out yummy! Thank you for sharing the recipe!