Gluten-Free Shortbread Cookies Recipe (with Video)

Preparation
1. Heat the oven to 350°.
2. Line a baking dish with parchment paper so the paper is coming up just slightly higher than the sides of the pan.
Melting the Coconut Oil
1. Add the coconut oil to a large, microwave-safe bowl.
2. Microwave the oil for about 30-60 seconds, until melted. No need to let cool.
Mixing Ingredients
1. Whisk the honey and vanilla extract into the coconut oil until combined.
2. Place a sieve over the bowl and sift in the almond flour (you might have to add it in batches).
3. Add the salt and stir everything together with a spatula until well blended and there's no more visibly dry almond flour. The mixture should be thick but pliable, like play dough.
Shaping and Baking the Dough
1. Transfer the dough to the parchment-lined baking dish and press it into an even layer with your fingers.
2. To ensure even thickness with a smooth surface, get the bottom of a drinking glass slightly wet with water and gently press it down over all of the dough.
3. If the surface of the dough looks wet, gently pat with a paper towel.
4. Bake until golden brown around the edges and slightly golden on top, about 20-25 minutes.
Cooling and Cutting
1. Transfer the dish to a cooling rack and let cool completely.
2. Use the parchment paper as handles to lift the baked dough onto a cutting board.
3. I like to slice 3 down in one direction and 4 across in the other direction to get 20 cookies, but you can slice them however you like.