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.
Bobbi says
Making these this morning!!
Lorena says
YAY!!!
Cindy says
Can you freeze these without the chocolate and if so, for how long?
Lorena says
Yes! You can freeze them with and without the chocolate. The time will depend if you’re using the fridge freezer or a deep chest freezer (1-3 months).
Cindy says
Thank you!
Gwen Surratt says
Can you use Lankanto Maple Syrup? I am following a Keto way of eating and trying to lower my A1C.
Lorena says
I myself haven’t tried but a couple others confirmed that YES specifically that brands seems to work really well.
Nicole says
These worked SO perfectly! I was skeptical about a cookie with only 2 ingredients, but they tasted, cooked, and cut out beautifully. Thank you!!
Georgia says
These cookies are great! So simple to make. I added some chopped chocolate, a pinch of salt and splash of vanilla to the mix. Then rolled them into balls and pressed them slightly with a fork. I will definitely be making these again and adding them to my stash of good recipes
Lorena says
oh, what a great idea to add chopped chocolate. Sounds divine!
Rachael says
These were great! I didn’t roll them out. I did them as drop cookies and flattened them with my fingers before cooking. It worked well. Flavor is delicious.
Amy says
I bet it would also work to roll the dough into a log, pop it in the freezer, and keep it around for slice and bake cookies!
Lorena says
absolutely! Brilliant idea!
Tasnim says
Hi, is almond flour and ground almond the same thing? I have ground almond at home and was hoping to make this?
Thank you
Lorena says
Yes, it’s the same thing.
Maci says
I have almond MEAL instead of almond flour, could that work as well?
Lorena says
In most cases, almond meal and almond flour are the exact same thing so yes they can both be used. Some people use “flour” to refer to blanched almonds made into flour and “meal” to refer to unpeeled almonds made into flour but sometimes people simply call almond flour almond meal. Either way, it works even with home ground almonds :)
Donna Coats says
I made these this morning…I read one commenter who saidshe didn’t use a cookie cutter, just made balls, so thats what I did. It made 30 small balls, then I flattened them somewhat with a fork. Since I like crisp, crunchy cookies I baked them at 300 for 15 minutes, they weren’t done…I upped the oven to 350 ad checked them in 10 minutes, they were done but chewy…then I shut off the oven and left them in there for about 5 more minutes…success, crunchy! My husband declared them good, and so do I. My only problem is, I calculated the calories using the nutrition info on the flour and syrup containers…1280 cal for 2 cups of
flour and 1600 cal for 1 cup of syrup equals 96 calories per cookie. Great for my husband who is trying to gain weight, not for me who struggles to lose. I already ate 4…so good.
Donna Coats says
Whoops, I made a mistake…there are oly 800 calories in cup of maple syrup…that brings the calories down to 66 calories per cookie…that makes me feel better.
Lorena says
Yes anywhere from 55-65 sounds about right. My calculator calculated 56 per cookie if you make 30 out of the dough. To be enjoyed in moderation that’s for sure. I’m glad you like them. I love making small batches because it’s so easy and quick anyway. I find the quickest and easiest to just make say 1/4 cup almond flour and 1.5 Tbsp maple syrup, roll out between two pieces of parchment paper, take a dough scraper dipped in water or almond flour and cut the rolled out dough into squares, pop in the oven and once the dough cooled, just break apart. All that prep takes no more than 5 minutes and then you have a reasonable amount of cookies to share with your husband over coffee or tea and then they’ll simply be all gone and no more temptations sitting in front of you :)
Karen says
Great news! The recipe only calls for 1/2 cup Maple Syrup😊
Sondy says
If you used 1 cup of maple syrup that’s probably why they took longer to cook. The recipe says 1/2 cup so you needed to dry out the extra moisture.
Allison says
I’m still transitioning from the Whole30, so wanted to try these. I’ve made them twice and have been very happy with the results both times. I did bake them at 300 vs 250 (for about 15-18 mins) and they were crispy outside and still a little chewy inside.
Two tips that made them even easier: (1) I wrapped my rolling pin in waxed paper and taped it on, then rolled out the dough onto the same sheet of parchment I baked the cookies on, per the instructions. (2) I left the dough in the freezer overnight (sort of by accident ;). It was a little bit difficult to roll out at first, but much easier to get the cookies out of the cutters!
Lorena says
Awesome!! Thanks for the tips. Never thought of sticking the parchment paper on the rolling pin. That’s brilliant! Yes, very cold dough is definitely easier to work with. I agree.
Natalie says
Lorena!!
You’re a winner with this one seriously! I love when a baker/chef gives step by step instructions. And your video to this recipe is amazingly detailed! Love it!
My cookies turned out phenominal :)
Lorena says
YAY!!!! I’m so happy you liked it and it turned out great :D
Ayla says
I love making these cookies with my 3 yr old. I used Agave and it was perfect.
Lorena says
I’m so happy to read that Ayla!!
Debbie says
These were AWESOME! By accident (can’t recall numbers for even a few seconds sometimes), I used quite a bit less maple. More like 1/4-1/3 cup. It worked great! I didn’t roll them out (so darned lazy!), but made balls and flattened with my fingers. We adore these and will make them again and again! Thank you! <3
sara says
these are great – thank you for the recipe.
one question – how long do they keep at room temperature?
Lorena says
I’m not sure Sara. I store them in the fridge and in the fridge I’ve kept them up to a week.
HM says
Can you use agave instead of maple syrup?
Or anything else?
Lorena says
I can’t tell for sure but I assume yes. I haven’t tried it. You can always try with smaller amounts so you don’t waste too much almond flour.
sara says
date syrup works well – it’s not as sweet as maple syrup so i add 2 handfuls of raisins and they turn out great
Lorena says
Great!!! Thank you so much for the info!
Heather says
I admit I was skeptical that these would be “delicious” as you emphasize in your post, several times, but I am eating my words…and cookies! I have my vegan daughter and her partner visiting for the holidays, and I wanted to bake some gift cookies she might enjoy. I made these exactly according to your recipe, and oh.my.goodness they are simply amazing and amazingly simple to make. Yes, it might take some experimentation to find the right baking time and temp, my very first batch turned out perfect, in my opinion. I plan to dip them in 72% vegan dark chocolate, perhaps flavoured with orange or almond extract, and wrap them in pretty, seasonal packages for my friends, neighbours and family who need an indulgence while sticking to their diets. Thank you fir creating this!
Lorena says
I’m sooo happy you liked the recipe Heather!!!