Description

Delightfully simple and naturally sweetened, these 3-Ingredient Shortbread Biscuits combine almond flour, maple syrup, and vanilla extract to create a light, crumbly treat. With an optional rich dark chocolate dip, these biscuits make a perfect gluten-free dessert or snack, baked to crispy perfection at a low temperature to preserve their delicate texture.

Ingredients

Scale

Main Ingredients

1 cup Almond Flour
3 tablespoons Maple Syrup
1 teaspoon Vanilla Extract

Chocolate Decoration (Optional)

1/3 cup Dark Chocolate Chips
1/2 teaspoon Coconut Oil

Instructions

Preheat Oven and Prepare Baking Sheet: Preheat your oven to 300°F (160°C) and set aside a large baking sheet for baking the biscuits.
Mix Dough: In a large mixing bowl, combine the almond flour, maple syrup, and vanilla extract until the mixture forms a wet, sticky dough.
Prepare Parchment Paper: Cut two pieces of parchment paper roughly 10 inches by 7 inches (25cm x 17cm). Lightly spray oil on only one side of each piece.
Form Dough Sheet: Place the first parchment paper on your work surface with the oiled side facing up but not touching the surface. Place the dough ball on this oiled side, then cover it with the second parchment paper, oiled side down onto the dough.
Roll Dough: Use a rolling pin to roll the dough into a rectangle about 7 inches by 5 inches (17 cm x 14 cm), approximately 1/4-inch thick.
Cut Biscuits: Lightly oil a knife or pastry cutter blade and press to cut the dough into 14 smaller rectangles. Reapply oil to the blade as needed to prevent sticking.
Separate Biscuits: Gently spread the cut dough rectangles apart on the parchment paper so they don’t touch each other, ensuring crisp edges during baking.
Optional Fork Decoration: Lightly prick each biscuit with a lightly oiled fork tip for a decorative pattern without piercing through to avoid breaking.
Transfer to Baking Sheet: Slide the parchment paper with the cut cookies onto the prepared baking sheet.
Bake Biscuits: Bake in the center of the oven for 12-14 minutes at 300°F (160°C) until the edges just start turning golden brown.
Cool Biscuits: Let the biscuits cool on the baking sheet at room temperature for 15 minutes, then transfer to a cooling rack for 30 minutes until firm.
Melt Chocolate (Optional): In a microwave-safe bowl, melt the dark chocolate chips with coconut oil in 30-second intervals, stirring between each until smooth.
Dip Biscuits: Pour melted chocolate into a small tall narrow glass, dip half of each cooled biscuit, allow excess chocolate to run off, then place onto lightly oiled parchment paper.
Set Chocolate: Place dipped biscuits in the freezer for 10 minutes to firmly set the chocolate coating.

Notes

The almond flour provides a naturally gluten-free base for the biscuits.
Maple syrup acts as the natural sweetener and helps bind the dough.
Vanilla extract adds aromatic depth and sweetness to the flavor.
The optional chocolate dip adds richness but can be omitted for a simpler biscuit.
Be careful when pricking biscuits with a fork to avoid breaking them, or skip for plain biscuits.
Rolling the dough between parchment papers makes shaping easier and cleanup simpler.
Separating biscuits before baking ensures crisp edges since they don’t spread during baking.
Low-temperature baking at 300°F (160°C) preserves the delicate texture without browning excessively.

Prep Time: 15 minutes
Cook Time: 14 minutes
Category: Baking
Method: Baking
Cuisine: American

Keywords: 3-Ingredient Shortbread, Almond Flour Cookies, Gluten-Free Biscuits, Maple Syrup Cookies, Easy Shortbread Recipe, Healthy Cookies