Almond Flour Shortbread Candy Corn Cookies {Gluten-Free}

While our son hasn’t been diagnosed with celiac disease, his pediatrician advised him to stay away from wheat flour because he is allergic to something in the flour. So, the easiest way for us to make sure he feels included when we’re baking cookies is to make a gluten-free version! Surprisingly, these Almond Flour Shortbread Candy Corn Cookies turned out really good, and now our kids are asking us to make more of them (plain or otherwise)!

We thought we’d use up the leftover “candy corn candy” (as the kids would call ’em) in the house. We have one of ’em sweet tooth kids, ya see… while the rest aren’t too enthused with candy. So, we made a rather small batch of these Almond Flour Shortbread Candy Corn Cookies–only six cookies, to be exact. As predicted, our sweet tooth son loved ’em! The others decided to remove the “candy corn candy” and politely asked for a second batch (the “plain” version).

Recipe: Almond Flour Shortbread Candy Corn Cookies {Gluten-Free}

These Almond Flour Shortbread Candy Corn Cookies are not only gluten-free, they’re also super delicious! We won’t judge if you ever find yourself licking the dough straight outta the mixing bowl!

Serving size:     6 cookies
Prep Time:        5 – 10 minutes
Bake Time:       10 minutes
Total Time:       20 minutes

Ingredients

• 1 cup almond flour
• 3 tbsp confectioners sugar
• 3 tbs unsalted sweet cream butter
• 1/2 tsp organic vanilla extract
• 1/4 tsp freshly ground Himalayan sea salt (or more, depending on your preference)
• Handful of “candy corn candy” (or candy of your choice)

Directions

Step 1.  Preheat oven to 350 degrees, whip up butter and confectioners sugar in an electric mixer until soft, then combine all other ingredients (except for the candy)

Step 2.  Remove mixing bowl from electric mixer then fold in candy using a spatula or wooden spoon

Step 3.  Roll the dough into 1 1/2″ balls then flatten them on cookie sheet lined with parchment paper (we used unbleached parchment paper)

Step 4.  Bake for 10 minutes then let cool on cooling rack

Feel free to double-up on the ingredients if you’d like to make a bigger batch!

Enjoy!

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