Melt-in-your-mouth 2-Ingredient Almond Cookies. The most amazing deliciousnesses of all times! Paleo, vegan, low-carb & absolutely delicious!Â
After scrolling through an endless Pinterest feed of Christmas cookies I couldn’t help but think the world needs quick and easy to make, healthy Christmas Cookies!
I’ve been testing around with coconut flour and coconut oil and eggs and flour and and and ended up SO FRUSTRATED! Why do most healthy cookies need sooo many ingredients? Why do healthy cookies take so long to prepare? *scream*
The same thoughts went through my mind when working on a Flourless Peanut Butter Cookies recipe before. All the recipes out there are way too complicated!
Why not keep it simple my friends? I still can’t believe how only 2 ingredients can be enough to make melt-in-your-mouth cookies. These Almond Cookies will knock you off your feet.
They are gluten-free, dairy-free, vegan, mapely sweet, nutty, soft, and simply amazing! Oh and they’re paleo, too! How awesome is that? I’m sure I forgot a couple denominations.
How to make Almond Flour Cookies
Ok, so let’s get to the nitty gritty details. There are 4 very simple steps to success:
- Mix almond flour and maple syrup until you have a dough-like consistency. Make sure you count your ingredients. It’s almond flour (1) plus maple syrup (1) equals two (2) ingredients. Ha!
- Put in the freezer for 15-20 minutes to make rolling out easier but it’ll also work with non-chilled dough. Roll out the dough with a rolling pin in between two large pieces of parchment paper (important!). Roll out to about 1/4″ (0,5 cm) (I know, I say 1/2″ in the video, I meant 1/4″ though. I don’t think in inches and never trust me when I “talk” about inches)
- Remove the upper parchment paper and leave the rolled out dough on the bottom layer of paper and cut out stars or whatever shape cookie cutter you have on hand, then remove the dough in between the stars. This is the magic trick to get pretty shaped cookies. Most people cut out the cookies and then try to move the cut-out-cookie-dough onto a baking sheet but it gets all distorted in the process. It’s much easier to just leave the cut-out part on the parchment paper and use a flat knife or even tooth pick to remove the excess dough around the shape. Then transfer the paper full of stars onto a baking sheet.
- Bake your almond flour cookies for 15-25 minutes at 250 F (120 C). Remove from the oven and take the edges of the paper to transfer the whole thing onto a cooking rack. Let cool down completely.
Important notes: you will feel very tempted to eat the dough and that’s ok, it’s fine to eat “raw”. YAY! However, remember, that the more dough you eat the less almond flour cookies you will end up with. Uh-oh!
How To Spice Up Your Almond Cookies Recipe
So absolute mega bonus tip is to transform these melt-in-your-mouth almond cookies into Chocolate Almond Cookies. It’s a 3-ingredient cookie then but hey, still pretty good, eh? So, what’s the best way to dip them into chocolate? There is quite an art to it, you know?
First, you will want to put your completely cooled cookies in the freezer in a single layer. Use a baking sheet for this. Freeze them for a while. Like 20 minutes or so.
Then, melt your favorite chocolate in a double boiler over veeeery low heat stirring constantly. If you use high heat or stop stiring the chocolate starts to clump and becomes all yucky. Be patient. It only takes a couple of minutes.
Once the chocolate is nice and runny, remove from the heat. Take out your ice cold cookies and dip into the chocolate, lift up and let excess chocolate drip back into the bowl. The chocolate should harden pretty fast due to the coldness of the cookies.
Once the cookie stops dripping, lay on the cold baking sheet on which it was in the freezer. Repeat this with all cold almond cookies. Once you are finished, return to freezer for about 10 minutes and they’re good to eat.
These are an AWESOME edible gift, too by the way. The almond cookies without chocolate are probably better as a gift, less messy.
You can pack them in a nice cellophane bag without risking the chocolate to smear all over it. Put a pretty bow around it, pair it with a jar of this uuuuh-mazing Cashew Chocolate Spread that takes only 5 Minutes to make and off your go make someone extremely happy :)
2-Ingredient Almond Cookies
Ingredients
- 2 cups almond flour - (exact amount will depend on almond flour brand)
- 1/2 cup maple syrup
Instructions
- Add both ingredients to a bowl and stir until clumps form, then continue with your hand until you reach a dough-like consistency. Depending on how fine your almond flour is ground you may have to add a tiny bit more almond flour or a tiny bit more maple syrup to get to the right consistency. It should be the same as any other sugar cookie dough. (see video)
- Preheat oven to 250 F (120 C).
- Wrap the dough in parchment paper or cling film and freeze for approximately 15 minutes.
- Roll out dough in betweet two pieces of parchment paper the size of your baking sheet to about 1/4" (0,5 cm). Remove top layer of parchment paper.
- Cut out cookies and remove excess dough in between shapes with a knife or tooth pick. NOTE: To avoid dough from sticking to the cookie cutter, dunk it in water before you cut out the next one.
- Lift up parchment paper full of cut-out cookies at edges, place on baking sheet.
- Repeat the rolling out and cutting out and placing on a second baking sheet until all dough is used up. (Use left over dough to form little balls of about 1 tsp dough and place on free space on the baking sheet).
- Bake cookies for 15-25 minutes depending on how thick you rolled them out. Keep an eye on them at the 15-minute mark. Almond flour burns easily.
- Remove from the oven, lift the parchment paper on the edges and place all the cookies on a cooling rack this way. Let cool completely. Then store in an airtight container.
- To make Chocolate Almond Cookies refer to instructions given further up in the blog post.
Teale says
How many cookies is a serving?
Lorena says
The nutritional info is for one cookie.
Jodi says
Too many to be LC or Keto. 5 grams carb per single cookie but they do look tasty!
Lorena says
They are definitely not Keto. I’ve had feedback of people using a sugar-free Lakanto syrup that is Keto-friendly and that it works fine.
Jayne says
I’m going to try this with sugar free “maple” syrup. I’m a diabetic low carber and hope it works because I can see these becoming a favorite.
Lorena says
There have been others using Lakanto sugar-free syrup and have been successful. I’m sure it’ll work for you, too :D
Judy says
Just made these little beauties! Yum! I did turn the heat up at the end to brown them up a bit, I like them that way. Left them for close to 30 minutes and they still didn’t brown for me till I turned up heat for five minutes to 350. So Delish! Thank you for this recipe. I will be a devoted follower now.
Lorena says
Thank you so so so much for coming back and commenting. Your comment made my day!
Laura says
These came out wonderful! Thank you for an easy & delicious recipe. Amazing to have a vegan, gf, oil free, rollable cookie recipe. Not sure what happened with those who commented that they didn’t work, because I made these in less than five minutes, holding my one year old, with my three year old helping lol. Anyway, wanted to share that they were amazing! Happy Holidays to all ✨
barbara swingle says
YOU MISLED US MAKING US BELIEVE THEY ARE CUT OUT COOKIES BUT WHEN WE EVEN FREEZED FOR WHILE IT STILL STUCK ON OUR COUNTER TOPS AND HANDS AND WE NEEDED FLOUR TO HELP AND STILL DID NOT WORK FOR CUT OUTS
Pongodhall says
I’m just butting in, i always roll and cook on the baking paper, stops all that, clean too! I hope that helps. Merry Xmas.
Lorena says
Same here, as shown and explained in detail in the video and in the recipe card itself.
I wonder if she used the correct ratio of 2 cups flour to 1/2 cup syrup.
Meena says
She tells us in the recipe to roll out the dough between 2 sheets of parchment paper, and leave it on the bottom sheet while we cut the cookies out. And transfer the whole sheet of parchment paper with cookies on it to the baking sheet.
Pamela says
Step #4 clearly indicates to roll out between two pieces of parchment paper, using the bottom sheet to move onto baking sheet.
Dana says
I just tried this for the first time. I popped mine in the fridge for about 5 minutes, then rolled it out between parchment paper and cut them out easily. It could be the consistency or even the humidity. I did find that I had to bake them about 35 minutes though.
Lorena says
Mine are very chewy, that’s how I like them. I’ve had several people expecting them to be crispy so I’ve experimented and baking at 350F for 18-20 minutes works just fine for crispier cookies :)
Beth says
That’s why it says to use parchment paper. Then just slide that with the cut-outs still on it, onto your cookie sheet & bake. 😊
Mary says
Is the temperature 250 degrees correct? That seems like such a low heat. Should it be 350 degrees? Thanks.
Lorena says
Hi Mary, yes 250 is correct if you like them soft like I do. You basically just dehydrate them a bit to keep their shape. If you prefer them crispy like sugar cookies you can bake them at 350F for 18-ish minutes. I’ve tested that already and they become crispy but also start browning which is something I personally don’t like. Almond flour burns quite easily.
Mary says
Thank you.
delia says
I wonder if you could use macadamia nut flour to make them. I am going to have a go lovely thank you.
Lorena says
I’m not sure delia. Macadamia has a higher fat content than almonds but definitely worth a try. Maybe make 1/4 of the the recipe to test first.
Leah says
Hello,
Can these cookies be frozen after baking?
Thanks! Making them now :)
Lorena says
yes!! They can be frozen.
Lisa says
I love these have no sugar in them. We need more cookies like this. Thank you for posting these. I will have to try them.
Julia landry says
what can you use in place of maple syrup?
Jenny says
I can hardly wait to try these!
I could not find the ingredients amount for the chocolate version, which you said was further up in the blog post.
Also since I hate cutting out cookies I was wondering if a cookie press would work or shaping the dough into a log and refrigerating before cutting into cookies. Also what about using equal amounts of confectioner “Swerve” (erythritol) and carefully adding water to make a syrup for those who cannot use sugar.(Don’t use the granulated as it is too grainy) Maple or almond extract could be added for the flavor. What do you think?
Lorena says
Hi Jenny, melt chocolate to your liking. There is no amount suggestion. It depends on how many cookies you want to dip in chocolate. If you can’t have sugar, make sure it’s unsweetened chocolate. I haven’t experimented with anything but real maple syrup but I’ve had others tell me a sugar-free syrup called Lakanto works well apparently. I don’t know if you can get that where you live.
Claire says
Really want to try this but I don’t have maple syrup. Could I substitute molasses? I also saw someone suggested honey?
Lorena says
Claire, I think your best bet is honey. I wouldn’t use molasses. Molasses usually only tastes good when mixed with sugar.
Julia A landry says
how much honey?
Lorena says
you will have to find out for yourself. Until a dough forms. I haven’t tried it myself so I can’t tell. Start with maybe 1/3 cup and then go from there. Add more honey if needed.
Nancy says
I used Molasses and I like how they taste. Kinda like a gingerbread cookie :)
Lorena says
Yay!! So happy to read it worked :)
Anna says
Do you use real maple syrup, or maple pancake syrup, or does it matter?
Lorena says
The only maple syrup I know is real maple syrup made by tapping maple trees, collecting the sap and then cooking it down to maple syrup. I have never worked with any other so I can’t tell if it would work but you can always try with a small amount. Use 2 Tbsp almond flour and 1/2 Tbsp of syrup of your choice and then see if it forms into a dough or not.
Ruth says
Lorena, all the 100% maple syrup I have seen have 50+ grams of carbs per serving. Can you recommend anything else? We have maple flavored syrup that is low carb. Would this work maybe?
Lorena says
Hi Ruth, I haven’t tested it myself but I’ve had a ton of people on the Keto diet comment on the Facebook post of this recipe that a syrup brand called “Lakanto” works really well for this recipe. I don’t know if you can get your hands on that. If not I recommend you try with the syrup of your choice but simply with a very small amount. 2 Tbsp almond flour with 1/2 Tbsp syrup and then see if a dough forms or not.
Susan says
Hi I am excited to make these, but I also thought to try them with cinnamon and a tiny bit of nutmeg and maybe dip them in castor sugar
(I think other countries may call it superfine sugar)
🎄🎄🎄🎄🎄
Lorena says
That sounds wonderful Susan. I’m pretty sure that will all work. I lived in London for 2 years and familiar with castor sugar :)
Veronica says
Can you add vanilla, almond, or lemon flavor?
Lorena says
Definitely worth a try. I would assume lemon zest yest, vanilla and almond extract should work, too in theory. I have never tried myself though.
Heather says
Looks yummy! I can not have almonds was wondering if I could sub with hazelnut flour. It’s the same consistency. Just wondering what your thought were. I may try it anyway. Also what chocolate do you use? Is it dairy free?
Lorena says
Hi Heather, yes, I’m almost certain it would work. I haven’t tried myself but like you say, it’s the very very similar in chemical composition. You can always try with a very small amount in order not to waste too much of the two precious ingredients. Try by mixing 2 Tbsp of hazelnut flour with 1/2 Tbsp maple syrup and see if you can make a dough as shown in the video with that. I use 70% dark chocolate which most brands make dairy-free.
Melissa says
My husband is allergic to almonds. I use hazelnut flour in all recipes calling for almond flour, and it bakes the same.
Lorena says
Awesome!! Thank you for the feedback Melissa!
Karen says
I didn’t know maple syrup was on the keto list do you know the carb and sugar count of these
Karen says
I just read maple syrup is not allowed on keto
Tenaya says
I use Lakanto Maple flavored syrup which is keto,if that helps and covered with Lily’s chocolate which is keto
Lorena says
Thank you so much for letting me know. I’ve had a lot of people ask for low-carb options. I will tell them Lakanto works.
Lorena says
No, maple syrup has too many carbs for Keto. Someone mentionend Lakanto maple flavored syrup (which is Keto) works great so you could try with that.
Lorena says
No, Karen. Maple Syrup is not Keto.