Pumpkin Spice Shortbread Cookies with Almond Flour
These pumpkin spice almond flour cookies have hints of warm fall flavours! This gluten-free shortbread recipe can be made ahead and frozen. Drizzle or dip in chocolate!
If you plan to bake the cookies right away, preheat your oven to 350° F. If using the slice-and-bake method, wait until the dough has been chilled before preheating the oven. Line a baking sheet with parchment paper.
In a medium bowl, cream softened butter and sugar together.
Add remaining ingredients (except chocolate) and stir until well combined.
At this point, you can roll small balls of dough in the palm of your hand, then flatten slightly on the baking sheet. Cookies made this way will spread a little more than those made using the slice-and-bake method.
To make slice-and-bake cookies, place the dough on a sheet of plastic wrap. Form into a log approximately 8 inches long. Roll the log in the wrap to make it round. Chill for 2 hours or longer. You can freeze the dough at this point.
Slice the chilled log into cookies ¼ inch thick. Transfer to the prepared baking sheet. Bake at 350°F. for 9 - 11 minutes or until very lightly browned. Remove from the oven and let them cool on the baking sheet for 5-10 minutes until firm, then remove to a wire rack to cool completely.
Melt chocolate over, not in, hot water. To make tempered chocolate, melt 2 ounces of the chocolate then remove from heat and stir in the remaining ounce. Add ½ teaspoon coconut oil or butter and stir.
Using a decorating bag and frosting tip, drizzle the cookies with melted chocolate., or dip the cookies, one by one, part way into the melted chocolate.
Return to the baking sheet to set. Cool completely before storing in an airtight container.
Notes
If you have already made (or bought) pumpkin spice mix, use 3 teaspoons in this recipe.Store these shortbread cookies at room temperature for 3 to 5 days in a container. For longer storage, refrigerate or freeze them.These cookies freeze beautifully. Cool completely on a wire rack, then pack into an airtight freezer container. They will last for 3 months or more.If you'd like, you can also freeze the dough before baking. Form into a log, wrap tightly in plastic wrap and store in an airtight container. Freeze for up to 3 months. Then thaw, slice, bake and have fresh warm cookies in just a few minutes!