Vanilla Almond Shortbread Christmas Cookies
Dec 23, 2025
Just because we are choosing health and being mindful of removing certain foods from our diets does not mean we can’t enjoy some delicious Christmas treats! One of my favorite Christmas traditions is baking cookies with family. Time spent together is truly the most magical part of the season. Here is my favorite recipe for shortbread that is gluten free, oil free, dairy free, soy free, and corn free.
Vanilla Shortbread Christmas Cookies
Ingredients
- 1½ cups finely ground blanched almond flour ( or nut free alternative)
- ¼ cup tapioca starch
- ⅓ cup pure maple syrup
- ¼ cup unsweetened applesauce
- 1 teaspoon alcohol free vanilla
- ⅛ teaspoon sea salt
Optional toppings
- Sliced almonds
- Light dusting of maple sugar powder after baking
- Finely grated orange or lemon zest
Instructions
- Preheat oven to 350°F.
- Line a baking sheet with parchment paper.
- In a medium bowl, combine almond flour and tapioca starch.
- Add maple syrup, applesauce, vanilla, and sea salt.
- Mix until a soft, slightly tacky dough forms.
Option 1. Round Cookies - Scoop dough by rounded tablespoons.
- Roll gently into balls and place on the baking sheet.
- Lightly flatten with your fingers or the bottom of a glass.
- Press sliced almonds gently into the top if using.
- Bake for 12 to 15 minutes, until edges are just turning golden.
- Allow cookies to cool completely before moving.
Option 2. Shaped Cookies - Cover dough and refrigerate for 20 to 30 minutes.
- Place dough between two sheets of parchment paper.
- Roll to about ½ inch thickness.
- Use small to medium cookie cutters to cut shapes.
- Press straight down. Do not twist.
- Remove excess dough and slide parchment with shapes onto the baking sheet.
- Gently smooth edges if needed.
- Press sliced almonds lightly into the tops.
- Bake for 12 to 15 minutes, until edges are lightly golden.
- Let cookies cool fully on the baking sheet to set.
Notes for best results
- Do not roll dough thinner than ½ inch.
- If dough softens while shaping, chill again briefly.
- Smaller cutters hold their shape best.