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Vegan Grain-free Vanilla Almond Shortbread Cookies

Author: Angela Marinelli


  • 1/2 cup non hydrogenated palm shortening
  • 1/2 cup maple sugar
  • 2 tsp vanilla extract
  • 1 tsp almond extract
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1 tsp xanthan gum
  • 1/2 tsp baking soda
  • 1/2 tsp salt



  • On medium to medium high speed cream palm shortening, maple sugar, vanilla, and almond extracts until combined and smooth.
  • On lowest speed add all dry ingredients: almond flour, coconut flour, xanthan gum, baking soda, and salt. Mix until combined.
  • Form into a disc, wrap in wax paper, and refrigerate for 30-60 minutes, or until firm.

As Your Dough Gets Firm

  • Get out a board, rolling pin, with some extra almond flour for dusting.
  • Choose your cookie cut outs. (I used spring/Easter for this season.)
  • Line 2 sheet pans with parchment or a silicone liner.

Roll Out Your Dough

  • Preheat your oven to 350 degrees.
  • Dust your board with extra almond flour.
  • Transfer your dough from the wax paper to the board.
  • Dust extra flour on top of your dough.
  • Evenly roll your dough to desired thickness, about 1/4" thick.
  • Cut out desired shapes with cookie cutters.
  • Use a spatula to pick up your cookies off the board and transfer to your lined cookie sheet.
  • After you've placed all your cookies on your cookies sheet, gather your extra dough, and repeat your rolling process, followed by your cut our process.
  • Continue doing this until all the dough is used.


  • Bake at 350 degrees for 10-12 minutes or until lightly browned and firm, passing the nudge test.
  • Let completely cool before decorating.


Copyright: Angela Marinelli, M.S., M.Ed., Nourishment Connection 2014