These gluten-free brown sugar shortbread cookies made with almond flour are buttery with a hint of caramel and cinnamon for an easy and delicious cookie to make at Christmas time.
- 1 cup almond flour
- 3 tbsp good quality butter, softened
- 3 tbsp brown sugar
- ½ tsp vanilla extract
- 1 tsp sugar free icing sugar or Stevia for decoration
Add the almond flour, butter, brown sugar and vanilla extract to a mixing bowl. Using a rubber spatula (or clean hands), knead the mixture until a moldable dough forms.
Place it on a piece of plastic wrap and roll into a tube shape about 2 inches in diameter. Refrigerate the dough up to 30 minutes, if needed.
Preheat the oven to 180°C. Line a baking sheet with baking paper. Slice the cookies into ¼ inch rounds and place on the baking sheet about 1 inch apart.
Bake the cookies 8-10 minutes in the preheated oven. When done, the cookies will be golden brown on the bottom and lightly browned on top. Remove from the oven and cool on the pan about 10 minutes to allow the cookies to set. Place on a wire rack to completely cool before storing.