These gluten free shortbread cookies are an easy one bowl recipe made with almond flour and coconut flour and just about a handful of ingredients. Fresh lemon juice and zest add a citrusy pop of flavor! Ready to bake a batch with me?

Ingredients for almond flour shortbread cookies

This recipe only calls for seven ingredients, one of which is sea salt, so basically six ingredients! Here’s what you’ll need.

  • Blanched almond flour
  • Coconut flour
  • Maple syrup
  • Ghee (or butter)
  • Sea Salt
  • Lemon juice and zest
  • Vanilla extract
A stack of five gluten free shortbread cookies with lemon zest sprinkled on top.

How to make shortbread cookies

You might think shortbread cookies would be more complicated, but it’s really easy! And you only need one bowl to mix everything up! Here are the steps to make these gluten free lemon shortbread cookies.

  1. Mix all of the dry ingredients together – the flours, sea salt and lemon zest.
  2. Add in the rest of the ingredients and mix to combine.
  3. Be careful not to over mix the batter. You just want to make sure there are no dry spots.
  4. Roll into balls and place on a parchment lined baking sheet.
  5. Flatten the balls out with the palm of your hand.
  6. Bake for about 25 minutes.
  7. Remove and let cool completely. They’ll harden up as they cool.
Overhead image of one shortbread cookie with a bite taken out of it on a plate.

Looking for more? Check out all of our healthy appetizer recipes!

Extra tips for gluten free shortbread

Here are a few extra tips in case you run into any issues.

  • If the batter is too wet to roll into balls, add an extra tablespoon of coconut flour until it’s no longer too sticky to roll.
  • Allow the cookies to cool all the way to harden up like a shortbread.
  • Note that they will soften up a bit on the counter if you store them overnight or for a few days. You can store them in the fridge as well to help keep them fresh.
Holding one gluten free lemon shortbread cookie.

Other gluten free cookies to try

Your turn to try our gluten free lemon shortbread cookies

Grab all the ingredients and make a batch this weekend to have a healthier treat on hand during the week. Leave a comment below to let us know how it goes. And also, take a pic to share on Instagram. Tag us @realsimplegood, so we can check it out. We love to see what you’re making!


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Stack of five gluten free shortbread cookies with lemon zest sprinkled on top.
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Get the Recipe:

Easy Gluten Free Lemon Shortbread Cookies

These gluten free shortbread cookies are an easy one bowl recipe made with almond flour and coconut flour and just about a handful of ingredients. Fresh lemon juice and zest add a citrusy pop of flavor!

Ingredients

Instructions
 

  • Preheat oven to 300° Fahrenheit and line a baking sheet with parchment paper.
  • Mix together almond flour, coconut flour, sea salt and lemon zest in a large mixing bowl.
  • Add the rest of the ingredients and mix to combine. Just mix until there are no dry spots to avoid overmixing.
  • Roll into balls and place on the lined baking sheet. Use palm of your hand to flatten balls. They can be close to one another on the baking sheet because they won't expand.
  • Transfer to oven and bake for about 25 minutes, until the edges begin to brown slightly.
  • Remove from oven and let cool completely. The cookies will harden as they cool.

Notes

Note: if the batter is too wet to roll into balls, mix in another tablespoon of coconut flour until it’s no longer too sticky to roll. 
Did you make this recipe?Tag @realsimplegood with hashtag #realsimplegood on Instagram. We love to see what you make!
Easy Gluten Free Lemon Shortbread CookiesEasy Gluten Free Lemon Shortbread Cookies