These low sodium shortbread cookies are tender, slightly crumbly, and full of nutty flavor. Made with just almond flour, maple syrup, and optional vanilla, they’re gluten-free, no added salt, and incredibly easy to make. They bake up golden at the edges and firm up beautifully as they cool. No butter, no salt—just simple, wholesome ingredients.

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Table of Contents

Ingredients Needed

2 cups superfine blanched almond flour (190 g): finely ground for a soft texture.
¼ cup maple syrup: naturally sweet and moist.
1 tsp pure vanilla extract (optional): adds a touch of extra flavor.

How To Make Low Sodium Shortbread Cookies

Preheat Oven & Prep Sheet:
Preheat oven to 325°F (162°C). Line a baking sheet with parchment paper.

Mix Dough:
In a bowl, mix almond flour, maple syrup, and vanilla (if using) with a silicone spatula until crumbly but able to hold together when squeezed.

Roll Out Dough:
Place dough between two sheets of parchment paper. Use a rolling pin to roll to ⅛ inch thick.

Cut Cookie Shapes:
Use a pizza cutter to create square or rectangular cookies, or use cookie cutters. Optionally, poke holes with a fork for a classic look.

Bake & Cool:
Transfer cookies to the prepared sheet. Bake for 10–12 minutes until edges are golden. Cookies will firm up as they cool—don’t overbake.

Recipe Tips

Use superfine almond flour for the best texture.
If dough is sticky, add a little more almond flour.
Let cookies cool fully to firm up.
Maple syrup adds sweetness and moisture with no added sodium.

How to Store & Reheat

Room Temperature: Store in airtight container for up to 5 days.
Fridge: Optional—keeps cookies a bit firmer.
Freezer: Freeze in a single layer, then store in a container up to 2 months.

Nutrition Facts (Approx. per cookie)

Calories: 65
Sodium: 0 mg
Protein: 1.5 g
Fat: 5 g
Carbs: 5 g
Fibre: 0.5 g
Sugar: 3 g

FAQs

Are these cookies completely salt-free?
Yes! They contain no added salt or sodium-based ingredients, making them a great heart-healthy option.

Can I make these without vanilla extract?
Absolutely. The vanilla is optional—omit if you prefer a simpler flavor.

What if my dough is too wet?
Just add a little more almond flour until it holds together without sticking.

Are these cookies gluten-free?
Yes. Almond flour is naturally gluten-free and works perfectly in this recipe.

Do they taste like traditional shortbread?
They’re softer and nuttier but still buttery and satisfying—perfect for low sodium baking.

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