Make-Ahead 3-Ingredient Paleo Shortbread
This shortbread is a small, reliable miracle for busy weeks. It uses pantry-friendly ingredients, comes together in minutes, and keeps its crisp, nutty character whether you bake it today or later. I like to make a batch and stash the log in the fridge — it slices cleanly and bakes into tidy rounds whenever company drops by or my afternoon tea needs a companion.
It truly feels like three ingredients because the almond flour, coconut oil, and maple syrup form the backbone. A pinch of salt and a whisper of vanilla and cinnamon deepen the flavor; lemon or orange zest brightens the profile. The technique is simple: mix, shape, chill, slice, and bake. That predictability is the reason this shortbread lives on my counter and in my freezer.
Gather These Ingredients
- 2 1/2 cups superfine almond flour — the structure and tender, nutty base for the shortbread.
- 1/3 cup coconut oil (melted) — provides fat for richness and holds the dough together when chilled and baked.
- 1/2 cup pure maple syrup — the sweetener and a little moisture; it also adds depth of flavor compared with refined sugar.
- 1 pinch sea salt — balances sweetness and enhances the almond flavor.
- 1 tsp pure vanilla extract — rounds the flavor and complements the maple.
- 1/2 tsp ground cinnamon — adds warmth and a subtle spice note.
- 2 tsp lemon zest or orange zest — brightens the cookies; use lemon for freshness or orange for a deeper citrus note.
Make Make-Ahead 3-Ingredient Paleo Shortbread: A Simple Method
- In a large mixing bowl add 2 1/2 cups superfine almond flour, 1/3 cup coconut oil (melted), 1/2 cup pure maple syrup, 1 pinch sea salt, 1 tsp pure vanilla extract, 1/2 tsp ground cinnamon, and 2 tsp lemon zest or orange zest. Stir until a thick, sticky dough forms.
- Shape the dough into a log (about 1½–2 inches in diameter) on a sheet of plastic wrap. Wrap tightly or vacuum-seal.
- Chill the wrapped dough in the refrigerator at least 2 hours, or freeze at least 15 minutes to firm before slicing.
- When ready to bake, preheat the oven to 350°F and line a large baking sheet with parchment paper.
- Unwrap the chilled dough and place it on a cutting board. Use a sharp knife to cut the log into even slices about 1/4–1/2 inch thick.
- Arrange the slices on the prepared baking sheet, leaving space between them for slight spreading.
- Bake for 12 to 18 minutes, until the cookies are slightly golden on the edges.
- Remove the baking sheet from the oven and allow the cookies to cool completely on the baking sheet before serving.
Why It’s My Go-To
This recipe hits a few practical sweet spots. First, the dough stores exceptionally well: formed into a log it takes up very little fridge real estate and slices uniformly, so you get consistent baking results. Second, the ingredient list is short and straightforward. You don’t need specialty equipment or obscure pantry items. Third, the texture—tender but slightly crisp at the edge—works for tea, lunchboxes, and cookie plates.
I value recipes that solve timing problems. Make these in the morning, chill, and bake them fresh for dessert. Or freeze the log and pull out slices for a spontaneous coffee break. The maple adds complexity so the cookies never taste one-note, and the almond flour gives a satisfying mouthfeel that most people, even those not following paleo, appreciate.
Easy Ingredient Swaps
- Almond flour — if you need a nut-free version, finely ground sunflower seed flour can sometimes substitute, but be aware it browns and may affect color and flavor.
- Coconut oil — use melted ghee or neutral-tasting oil if you prefer a less-coconut profile; both change flavor and texture slightly.
- Pure maple syrup — honey can be used in a 1:1 swap, though it will lend a different floral sweetness.
- Lemon or orange zest — omit if you prefer plain shortbread, or swap between lemon and orange depending on whether you want a bright or rounded citrus note.
Tools of the Trade
Keep the tool list minimal. A large mixing bowl, a sturdy spoon or rubber spatula, plastic wrap, a sharp knife, and a baking sheet lined with parchment are the essentials. If you have a bench scraper, it makes even slices quicker and safer. A kitchen scale helps with precision but isn’t essential here since the recipe uses cup measures.
If you bake a lot, a silicone baking mat is worth the investment. It gives consistently even browning and saves parchment waste. A vacuum sealer is useful if you plan to freeze logs for long-term storage; otherwise, tight plastic wrap works perfectly.
Errors to Dodge
- Overmixing — stir just until a thick, sticky dough forms. Overworking the almond flour can make the cookies dense.
- Skipping the chill — slicing warm dough leads to squashed, misshapen cookies. Chill until firm for clean cuts.
- Cutting too thin — slices under 1/4 inch will overbake and become brittle. Aim for the 1/4–1/2 inch guideline.
- Baking without spacing — these cookies spread a little. Give each slice room on the sheet to keep them uniform.
- Removing too early — cool completely on the baking sheet. They firm up as they cool; handling them hot can cause breakage.
Seasonal Adaptations
These shortbreads adapt beautifully to seasonal flavoring. In winter, stir in a pinch of ground nutmeg and swap citrus zest for a teaspoon of finely chopped candied peel for a holiday note. In spring and summer, a touch of finely chopped fresh herbs like rosemary (use sparingly) pairs well with lemon zest for a savory-sweet twist.
For autumn, add a dusting of ground ginger or a sprinkle of chopped toasted pecans on top just before baking. If you like a glazed finish, briefly brush the cooled cookies with a thin maple glaze (maple syrup reduced slightly) and allow it to set — this adds shine and a little extra sweetness without changing the base formula.
Flavor Logic
The recipe balances three main elements: fat from coconut oil, protein and texture from almond flour, and sweetness from maple syrup. Salt and vanilla sharpen and unify those elements. Cinnamon contributes warmth, and citrus zest brightens the palate, cutting through the richness. When you taste the finished cookie, you should notice a rounded sweetness, faint nuttiness, and a lift from the zest that keeps the bite from feeling heavy.
Think of the shortbread as a framework: the almond flour gives the crumb, the fat provides mouth-coating richness, and the syrup supplies both sweetness and a tiny bit of moisture to bind. Small accents—salt, spice, zest—work like seasoning in savory cooking: they make the simple ingredients sing.
Freezer-Friendly Notes
Freezing is one of the best features here. After shaping the log, wrap it tightly in plastic wrap and place it in a freezer-safe bag. It keeps well for up to 3 months. Slice frozen logs as needed: add an extra minute or two to the bake time if you bake slices straight from frozen.
If you prefer to freeze baked cookies, cool them completely, layer them between parchment in an airtight container, and freeze for up to a month. Thaw at room temperature for 30–60 minutes before serving. For best texture, I recommend freezing logs rather than baked cookies; slicing from a frozen log gives the sharpest edges and most uniform rounds.
Quick Q&A
- Can I make the dough by hand or in a mixer? — Either works. A bowl and spoon are fine. A stand mixer shortens the time but isn’t necessary.
- Why superfine almond flour? — Finer almond flour yields a smoother, more tender crumb. Regular almond meal may make the cookies slightly coarser.
- What if my dough is crumbly? — Add a teaspoon of water or an extra splash of maple syrup, a little at a time, just until it holds together.
- Can I roll out the dough instead of making a log? — You can, but the log method is more forgiving and easier for make-ahead slicing.
- How do I get crisper edges? — Bake toward the longer end of the time range and give the slices a little extra space on the sheet. Thin slices crisp more quickly.
Before You Go
This recipe rewards simplicity. It’s forgiving, quick to assemble, and scales well if you want to double the batch. Make it when you need a dependable tea-time cookie or a giftable baked good you can portion and bake on demand. Keep the log chilled, slice straight from the fridge or freezer, and use the 12–18 minute window as your guide to golden, buttery edges.
If you’re short on time, freeze the log immediately after shaping and slice a few rounds for baking each time you need them. That habit saves last-minute stress and gives you the pleasure of freshly baked cookies whenever you want. Try it once and you’ll see why this shortbread sits comfortably in my regular rotation.
Make-Ahead 3-Ingredient Paleo Shortbread
Ingredients
Ingredients
- 2 1/2 cupssuperfine almond flour
- 1/3 cupcoconut oilmelted
- 1/2 cuppure maple syrup
- 1 pinchsea salt
- 1 tsppure vanilla extract
- 1/2 tspground cinnamon
- 2 tsplemon zestor orange zest
Instructions
Instructions
- In a large mixing bowl add 2 1/2 cups superfine almond flour, 1/3 cup coconut oil (melted), 1/2 cup pure maple syrup, 1 pinch sea salt, 1 tsp pure vanilla extract, 1/2 tsp ground cinnamon, and 2 tsp lemon zest or orange zest. Stir until a thick, sticky dough forms.
- Shape the dough into a log (about 1½–2 inches in diameter) on a sheet of plastic wrap. Wrap tightly or vacuum-seal.
- Chill the wrapped dough in the refrigerator at least 2 hours, or freeze at least 15 minutes to firm before slicing.
- When ready to bake, preheat the oven to 350°F and line a large baking sheet with parchment paper.
- Unwrap the chilled dough and place it on a cutting board. Use a sharp knife to cut the log into even slices about 1/4–1/2 inch thick.
- Arrange the slices on the prepared baking sheet, leaving space between them for slight spreading.
- Bake for 12 to 18 minutes, until the cookies are slightly golden on the edges.
- Remove the baking sheet from the oven and allow the cookies to cool completely on the baking sheet before serving.
Equipment
- Mixing Bowl
- Plastic Wrap
- vacuum sealer
- Refrigerator
- freezer
- Oven
- Baking Sheet
- Parchment Paper
- Cutting Board
- Sharp Knife
