Almond Shortbread Cookies

This post may contain affiliate links. Please read my disclosure.

This recipe is in partnership with SPLENDA® Sweetener Products.

These gluten free Almond Shortbread Cookies are tender and perfect with a cup of coffee.

Be sure to sign up for my email list….seasonal recipes in your inbox every week! 

This year I’ve been trying to reduce my sugar intake by using SPLENDA® Sweetener Products occasionally and I’m lovin’ their new SPLENDA® Naturals Stevia Sweetener. I’ve been adding it to tons of things like my morning coffee, Flourless Mug Cake, and my Pumpkin Pie Smoothie.

SPLENDA® Naturals is a great-tasting, no-calorie natural sweetener that’s made with stevia extract and doesn’t have a bitter aftertaste. SPLENDA® Brand  has no added flavors or colors, no preservatives, and only non-GMO ingredients made by minimal and common processes which results in SPLENDA® Naturals Sweeteners great sweet taste.

Be sure to follow on Instagram and tag #amftrecipes when you share one of my recipes….so I can see all the wonderful recipes YOU make!

Connect with Around My Family Table!

Make sure to follow on social media, so you never miss a post!

Facebook | Twitter |  Pinterest | Instagram | Bloglovin’ | Google+ 

Sign up to receive seasonal recipes once a week or

receive an email in your inbox for each new recipe:

FREE EMAIL SUBSCRIPTION

Continue to Content

Almond Shortbread Cookies

Yield: 16-20 cookies

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Soft and buttery, these almond shortbread cookies are perfect with a cup of coffee or tea. They are quick and easy to make, gluten-free and low carb!

Print

Ingredients

• 1 cup almond flour
• 4 tbls softened butter (dairy free or regular)
• 6 packets splenda
• 1 tsp teaspoon vanilla extract
• pinch of salt

Instructions

1. Preheat the oven to 350°F and line a rimmed baking sheet with parchment paper.
2. Mix all of the ingredients in a small bowl until a dough ball forms and everything is well combined.
3. Roll out dough into a 1/4 inch thick rectangle on prepared pan and use a pizza cutter to cut the dough into about 16-20 small rectangles. Use fork to pierce each cookie. Then gently separate the cookies on the cookie sheet using a thin spatula.
4. Bake the cookies for 9 to 11 minutes, until cookies start to turn light golden brown.
5. Remove the cookies from the oven and cool them on the pan for several minutes before transferring to a cooling rack.

Nutrition Information:

Amount Per Serving:Calories: 194Total Fat: 8gCarbohydrates: 26gProtein: 4g

This nutritional information is an estimate may vary, depending on brand and type of ingredients used. It is not intended to replace the advice of a licensed dietician or physician.

SPLENDA® Brand | Sweet Swaps | Facebook | Twitter | Instagram | Pinterest

Disclaimer: This post is part of my ongoing partnership with SPLENDA® Brand. #sweetswaps #splendasweeties