Low Sodium Shortbread Cookies Recipe

Traditional shortbread cookies rely on butter and added salt, but this version uses almond flour and maple syrup for a nutty flavor and natural sweetness. With no refined sugar or sodium, they’re perfect for a light holiday treat or an everyday snack. The dough comes together quickly and bakes into delicate, melt-in-your-mouth cookies.

Ingredients Needed

• 190 grams (2 cups) superfine blanched almond flour: finely ground for tender cookies.
• ¼ cup pure maple syrup: natural sweetener and binder.
• 1 teaspoon pure vanilla extract (optional): warm flavor.
• ⅛ teaspoon sea salt (optional): omit for ultra-low sodium.

How To Make Low Sodium Shortbread Cookies

Preheat Oven:
Set oven to 325°F (162°C). Line baking sheet with parchment paper.

Mix Dough:
Combine almond flour, maple syrup, vanilla, and salt (if using) in a bowl. Mix with a spatula until dough is crumbly but holds together when pressed.

Roll and Cut:
Place dough between two sheets of parchment paper. Roll to ⅛ inch thick. Cut into squares, rectangles, or shapes with a cutter. Optionally poke holes with a fork for classic shortbread look.

Bake & Cool:
Transfer cookies to prepared baking sheet. Bake 10–12 minutes until edges are lightly golden. Cool completely to firm up.

Recipe Tips

• Use superfine almond flour for best texture.
• Add a pinch of cinnamon or nutmeg for extra flavor.
• Let cookies cool fully before handling; they firm as they cool.
• Can be dipped in dark chocolate (unsalted) for a festive variation.

How to Store & Reheat

• Room Temperature: Store in airtight container up to 5 days.
• Fridge: Keeps for 1 week; firm texture.
• Freezer: Freeze up to 2 months; thaw at room temperature.

Nutrition Facts (per cookie, approx.)

• Calories: 80
• Sodium: 5 mg (0 mg if salt omitted)
• Protein: 2 g
• Fat: 6 g
• Carbs: 6 g
• Fibre: 1 g
• Sugar: 3 g

FAQs

Are these cookies completely sodium-free?
Yes, omit the optional salt for a sodium-free version.

Can I replace maple syrup?
Yes, use honey or agave, but flavor will vary slightly.

Can I make these cookies crispier?
Yes, roll thinner and bake slightly longer until edges are golden.

Are they gluten-free?
Yes, almond flour is naturally gluten-free.

Try More Recipes:

• Low Sodium Oatmeal Raisin Cookies Recipe
• Low Sodium Oatmeal Chocolate Chip Cookies Recipe
• Low Sodium Sugar Cookies Recipe

Low Sodium Shortbread Cookies Recipe

Recipe by Evelyn ReedCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

20

servings

Prep time

5

minutes

Cooking time

10

minutes

Calories

80

kcal

Crisp, buttery shortbread made with almond flour and maple syrup — perfect for a low sodium, gluten-free treat.

Ingredients

• 190 g (2 cups) almond flour
  

• ¼ cup pure maple syrup
  

• 1 tsp vanilla extract (optional)
  

• ⅛ tsp salt (optional)
  

Directions

• Preheat oven to 325°F (162°C). Line baking sheet with parchment.
  
• Mix almond flour, maple syrup, vanilla, and salt until combined.
  
• Roll dough between parchment sheets to ⅛ inch thickness. Cut into shapes.
  
• Place on baking sheet and bake 10–12 minutes until edges are golden.
  
• Cool completely; cookies firm as they cool.