Buttery melt-in-your-mouth Sugar Free Shortbread Cookies. Only 5 ingredients to make these easy, naturally gluten-free cookies. Dip in melted sugar free chocolate for more flavor!
Aimee’s Recipe Notes
I used my classic shortbread cookie recipe as the base. I tweaked it to make a sugar free, gluten free cookie!
Taste & Texture: Butter flavored cookie with just enough sweetness from natural monk fruit sweeteners. Melt in your mouth texture.
Prep Note: Cookies will be soft initially. Allow them to cool completely for best texture.
Ingredient Note: I use Besti monk fruit from Amazon. You can swap out the monk fruit for Stevia if you prefer.
Chocolate: Melt about 1/2 cup of Lily’s dark chocolate chips to dip the cooled shortbread cookies, or drizzle it over the top.
Storage: Keep cookies in an airtight container at room temperature for up to one week. Or freeze cookies for up to three months in a freezer safe container.
5 Ingredient Shortbread Cookies
I love that these sugar free cookies are also naturally gluten free too. Be sure to scroll down to the recipe card for a full list of ingredients with measurements.
- Unsalted Butter- use real butter in this recipe as it gives that pure taste you want.
- Almond Flour- Adds a slightly nutty flavor to the shortbread. You could also use King Arthur Gluten Free Measure for Measure Flour if desired.
- Pure Vanilla Extract- I make my own homemade vanilla extract, just be sure to choose real vanilla (not imitation).
- Powdered Monk Fruit Sweetener- This is the key ingredients for melt in your mouth shortbread. If you prefer to use powdered Stevia, that will work great too. I find the monk fruit doesn’t leave that cooling effect on my tongue.
Add pecans and make a batch of my easy sugar free pecan sandies next. Or flavor with coconut to make my easy sugar free coconut shortbread recipe.
How to Make Sugar Free Shortbread
Making shortbread is incredibly easy. And you’ll love that you won’t need to chill the dough. Combine all the ingredients in a mixing bowl.
Use a 2 Tablespoon cookie scoop and place cookie dough balls on a parchment paper lined cookie sheet. Flatten with the palm of your hand to about 1/4-inch thickness.
Bake, cool, enjoy!
Easy Sugar Free Desserts
- If you love chocolate, make a batch of my sugar free chocolate chip cookies next.
- These citrusy, tangy sugar free lemon cookies are such a treat, and store well too.
- Want a frozen treat that is also sugar free? Make some Mason Jar Ice Cream for a sweet treat at the end of the day.
- My Sugar Free Strawberry Cheesecake is loaded with flavor and not sugar.
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Sugar Free Shortbread Cookies Recipe
Ingredients
- ½ cup unsalted butter, softened to room temperature
- ½ cup powdered monk fruit sweetener
- 2 cups almond flour
- ¼ teaspoon kosher salt
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper and set it aside.
- In a large bowl, beat butter with powdered monk fruit sweetener until combined.
- Add in almond flour, salt, and vanilla extract. Beat until combined,
- Using a 2 Tablespoon cookie scoop, scoop the dough and place on prepared baking sheet about 2 inches apart.
- Flatten the cookie slightly with the palm of your hand, until it's about 1/4-inch thick.
- Bake cookies in the oven for 11-13 minutes, just until the edges brown slightly. Remove from the oven and cool on the baking sheet for a few minutes until you transfer to a cooling rack.
Notes
- I use Besti monk fruit from Amazon. You can swap out the monk fruit for Stevia if you prefer.
- Cookies will be soft when transferring them to a cooling rack. They will firm up once they are cooled completely.
- Using real butter and pure vanilla in this cookie creates a buttery cookie with rich vanilla flavor.
- Melt about 1/2 cup of Lily’s dark chocolate chips to dip the cooled shortbread cookies, or drizzle it over the top.
- Store cookies in an airtight container at room temperature for up to one week. Or freeze cookies for up to three months in a freezer safe container.
Nutrition
