Anti Inflammatory Almond Flour Shortbread Cookies
These buttery, golden rounds deliver everything you love about classic shortbread — that satisfying snap, the warm vanilla aroma, the melt-in-your-mouth finish — without a single ingredient that works against you. Almond flour brings healthy fats and a naturally rich, nutty base, while coconut oil and pure maple syrup replace the refined butter and white sugar that make conventional cookies such a dietary minefield. The result is a treat that genuinely supports an anti-inflammatory lifestyle rather than just tolerating it. Chilling the dough before cutting is the secret to clean edges and a texture that holds together beautifully through the bake. At 325°F, the cookies bake low and slow so the edges turn just golden without scorching the delicate almond flour — patience here is absolutely worth it. The batch makes 16 cookies, so there's plenty to share, pack into lunches, or stash in the freezer for whenever a craving hits. Simple, wholesome, and genuinely delicious — these are the kind of cookies you'll make on repeat.
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Learn more →Ingredients
16 servings
- 2 cups almond flour
- ¼ tsp fine sea salt
- ¼ tsp baking soda
- ¼ cup coconut oil, melted and cooled
- 3 tbsp pure maple syrup
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 2.4 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid pure maple syrup, please tap it and change its rating to Red.
- 1 tsp pure vanilla extract
Instructions
- 1
Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.
- 2
Whisk together the almond flour, salt, and baking soda in a large mixing bowl until evenly combined.
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