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Almond Flour Shortbread Recipe


Crunchy and Delicious Gluten Free Shortbread

by Victoria Cortes, Victoriacortes.com

I served these scrumptious shortbread cookies with three different  ice milks at the Nourishing Traditions dinner in honor of Dr. Joseph Mercola.

I adapted this recipe from the following cookbook, which I use when I cook for some of my youngest personal chef clients, as well as when I cook for my own family:

Recipes for the Specific Carbohydrate Diet: The Grain-Free, Lactose-Free, Sugar-Free Solution to IBD, Celiac Disease, Autism, Cystic Fibrosis, and Other Health Conditions

Almond & Coconut Shortbread Cookies

Yield: 8 wedges


2 cups almond flour
5 tablespoons butter
1 tablespoon coconut oil
2 ½ tablespoons honey


1.)    Pre-heat the oven to 350 degrees. Have on hand a 9- or 12-inch circular pan.
2.)    Melt the butter and coconut oil together in a small saucepan over low heat. Mix all the ingredients together in a bowl and add the butter and coconut oil. The dough should be greasy enough that you do not need to butter the baking pan.
3.)    Press the shortbread dough into the pan, and bake for 15 to 20 minutes, until golden brown.
4.)    Let it cool in the pan, then cut into wedges and store at room temperature in an airtight container.


Puncture the batter in the pan with the tip of a fork before baking to allow the batter to cook evenly through.


Victoria (on right) with Mary Alice, in Hartke kitchen

Victoria Cortes is a personal chef for green minded foodies in the Northern Virginia area. She works with clients with special dietary needs and enjoys introducing them to nourishing traditional food. Visit her website, victoriacortes.com.

This post is one of the many delicious offerings in the Real Food Wednesday blog carnival. Get back into the kitchen with Kelly the Kitchen Kop!

Find Victoria’s other recipes on her guest blogger page.

For more about the health benefits of coconut oil, please visit Well-Being Secrets blog.


  1. These look wonderful! I’m going to have to make them this week for my husband, he’s doing GAPS with us this month because I was curious what a grain free period would do for him- poor guy didn’t know what he was getting into when he married me!

  2. Hi, I was wondering if I could use a cookie cutter and make cookies with this recipe. I have all the ingredients and I’m ready to make it!! =)

  3. Absolutely- you can cut these with a cookie cutter. Great idea! Definitely take care not to over-bake these cookies, which is easy to do. This recipe is so easy that you can whip up multiple batches in no time.

  4. Not bad, but they sort of got dark on the bottom and that needs scraping off. Any idea how to avoid that? Also, I used salted butter, but maybe a pinch of salt more would be better? I subbed agave nectar because i didn’t have honey (and didn’t want honey flavor, anywho), and that was fine. How thick? Mine were 3/8″.


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