Melt-in-your-mouth 2-Ingredient Almond Cookies. The most amazing deliciousnesses of all times! Paleo, vegan, low-carb & absolutely delicious!
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.
D says
These are definitely not worth the time it takes to make them. I followed the recipe exactly. Even with parchment paper the dough was too sticky and kept sticking inside my cookie cutter. I only managed to get about 6 decent looking cookies from each roll of the dough. At 250 they weren’t baking even after 45 minutes! On top of that, they taste horrible! I wasted 2 hours of my time and had to throw them out. I wouldn’t recommend these to anyone!
Lorena says
I’m really sorry to hear you weren’t successful. If your dough was too sticky it most required more almond flour and more chilling time. Did you achieve the consistency shown in the video? All almond flour brands are different. They grind the almonds to different degrees which is why I show exactly what consistency we’re looking for in the video. Did you wet your cookie cutter with water ever time before punching a new cookie? Did you remove the dough “around” it instead of trying to transport the cookies? If you baked them for 45 minutes you dehydrated them way too much and they probably became gummy in texture. That’s too long. They are supposed to be soft and melt-in-your-mouth.
Fern Farmer says
Wish I’d read some of the comments before I spent $12.95 on a pint of maple syrup and $10.45 on 16oz. almond flour…..really 250 degrees??? Consistency WAS correct, but even after adding 20 minutes to the time, they were still not edible! It doesn’t even deserve ONE STAR…you owe me.
Lorena says
I’m afraid I don’t know what to respond. The dough is “edible” even without baking. There are no ingredients used that can’t be eaten raw. At 250 F we “dehydrate” the dough to make soft cookies, just like shown in the video. I’m not sure what you were expecting. If you added 20 minutes to the baking time you over-dried the cookies and they were probably very chewy. I don’t recommend overbaking.
Jo Coner says
How does one measure Almond Flour? Is is packed into the measuring cup like brown sugar, or is is lightly spooned in? Thank you.
Lorena says
I pack if lightly. I use a spoon to spoon it into the measuring cup until it’s full. But don’t judge by the actual amount of flour but the consistency of the dough. Really watch the consistency in the video and then try and achieve the exact same consistency. If it’s too sticky, add more flour, if it’s too dry and crumbly add more maple syrup by the spoon.
Katrina B says
Ok, I guess. I made exactly according to the recipe, but left it in the oven much longer because it didn’t seem to be baking. I finally took it out and I find the cookies are still kind of soggy from the maple syrup. Too easy to be true!!! Not going to make these again.
Lorena says
I’m so sorry to read this. Did you achieve the consistency shown in the video? If your almond flour is coarser than mine you need more almond flour or less maple syrup which is why I show the exact consistency in the video. They are not supposed to be soggy at all. The dough resembles regular wheat flour sugar dough very very much. It’s easy to roll out and cut, just like shown in the video. I really hope you give this recipe another try.
Alison says
Does 1 cookie count as a serving for your nutrition facts? Counting carbs for my type 1 diabetic son and this looks like a delicious low carb treat that’s not full of artificial junk.
Lorena says
Yes! If you manage to make 30 cookies with the dough then the nutritional info is for 1 cookie.
Mickie says
Can they be frozen and eaten later?
Lorena says
yes!!
Minnesota says
Real maple syrup or something like Mrs. Butterworth (not real from the tree)
Lorena says
I use only real maple syrup made from maple sap but I assume the recipe would also work with other liquid sticky sweeteners.
Desiree Lopez says
Could I use 1/2 cup of agave & date paste instead of maple syrup?
Lorena says
I don’t know Desiree, I haven’t tried. You could always try with 4 Tbsp almond flour and 1 Tbsp of your agave and date mix and try with only that little bit. That way you don’t waste 2 cups of the precious almond flour before knowing for sure :)
Desiree Lopez says
Awesome! Let you know then
Felicia says
Would it work with almond pulp?
Lorena says
No, it won’t work with almond pulp. It has to be almond flour.
Anita says
Is 250 the correct oven temp?
Lorena says
yes! You’re basically dehydrating them. Almond flour burns easily so I always prefer to keep the oven temp low and bake them a little longer. Risk of burning is lower that way.
Victoria says
Damn, why am I always allergic to the easy, healthy, and yummy things!
Lorena says
Oh nooo. Are you only allergic to Almonds or tree nuts in general?
Dagmar says
I have the same issue …. allergic to peanuts and all tree nuts.
Jody says
Where did you get the cool rolling pin you used in the almond cookie video? I love that it enabled you to roll the dough to the exact thickness!
Lorena says
Rigth? I absolutely LOVE it! It’s from the brand “Joseph Joseph” and it’s called “Adjustable Rolling Pin with Removable Rings”. I bought it in a little kitchen store here in Montreal but you can also find it on Amazon.
Caroline says
These turned out wonderfully! I was looking for a tasty, healthy Christmas cookie to give as gifts that won’t melt or soften in the gift bags. These worked like a charm. Thank you for sharing!!
Greg says
OMG. This was the worst. Dumped the entire batch in the trash.
Lorena says
OMG, why??? What happened? Everybody has been successful so far and loved the recipe. What went wrong?
Teri says
I’ve browsed through comments, but can’t find the answer to my question…can I use sugar free maple syrup??
Lorena says
Yes! I haven’t tried myself but many people following the Keto Diet have reported back that the Lacanto sugar-free maple syrup worked perfectly.