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.
Adrine says
I was able to cut the cookies with the cookie cutter, but all the surrounding cookie dough was stuck around the cookie. I was not able to scrape up around it. Any suggestions?
Lorena Graeter says
Yes! Your dough wasn’t cold enough. Once the dough is too warm it’s too sticky.
Chrissy Manders says
Could I use strawberry syrup and/or lemon zest?
Lorena says
Strawberry syrup I’ve never seen before but if it has the same consistency as maple syrup it’s definitely worth a try. Lemon Zest should work just fine. You can always try with a small amount so you don’t waste the expensive almond flour. Use 4 Tbsp almond flour, 1 Tbsp strawberry syrup and a little lemon zest and make maybe 4 or 5 cookies with it to test.
Florenz says
Do you think modifying the recipe such as adding chocolate chips , ground cinnamon/ ground ginger will be fine ?
Lorena says
Adding ground spiced will be totally fine. Adding chocolate chips I’m not sure. You can always try with a small batch at first to make sure it works :)
Gracie says
Made these tonight and they are delicious! One question though – what brand of almond flour do you usually use? I ended up adding almost a full cup extra to get the right consistency before rolling the dough out, so I’m wondering if I need to look for something more coarsely ground next time?
Lorena says
Oh wow!! You used 4:1 ratio but then had to add a whole extra cup? I use either Bob’s Red Mill or the one sold at our Canadian Costco which has purple on the packaging (sorry, I ran out and I don’t recall the brand name).
Ruth says
I was wondering about the syrup. All the maple syrup I have looked at was loaded in sugar so I’m wondering how they are low carb? Do you use a particular brand?
Lorena says
Real maple syrup is made of the sap of the maple tree and yes, it’s just sugar. The cookies are “lower carb” than others because they don’t contain wheat flour but they are not suitable for a low-carb diet unless you use a Keto Diet approved maple syrup such as Lacanto sugar-free syrup. I use real maple syrup because I prefer all-natural sweeteners and practice portion control.
Nancy Ainslie says
Have you ever tried with a little bit of almond extract ? I haven’t tried the cookies yet, so you might not need it, but it just sounds like it might add a little extra flavor!!
Lorena says
I haven’t tried. The cookies already taste pretty almondy so not sure it would be needed. You can always try with a small part of the dough :)
Deni says
I follow a Keto WOE and thought anyone following a low carb lifestyle would be interested to know that you can sub “Sukrin Fiber Syrup Gold” which is a honey and syrup Keto alternative for the maple syrup. This is available on Amazon and pours just like honey.
I made these and used a hand mixer using 1 cup almond flour to 1/4 cup of the Fiber Syrup. After cutting out 7 stars 1/4 inch thick, I put them in the freezer for 15 min before baking. They were done at 25 minutes; after cooling I re-froze them as we like a more crispy cookie. Thank you for your vid…very good, dipped in chocolate or not.
Mike Bannigan says
Tried these cookies with mixed results. I used Barney’s Almond Flour, almost the whole 13 oz. bag. 2-1 of this doesn’t get the consistency of dough. So I kept adding until finally it seemed right. Dipping my star shape in flour helped keep the edges cleaner too. A little too much for me.
Lorena says
Mike, the ratio is 4:1 not 2:1. It’s 2 cups to 1/2 cup which is a 4:1 ratio. That’s why you didn’t get the right consistency in the first place. I’m glad you were still able to fix the problem :)
Lucy says
Would ground almonds work?
Lorena says
Yes, almond flour is exactly that, ground up flour. If you grind your own almonds the grind might be different to store-bought almond flour. You might need a little less or more almond flour in relation to maple syrup. You will simply add a tablespoon at a time of each until you reach the same consistency as seen in the video :)
Lisa says
Made tonight – dipped side in dark chocolate. Thank you for sharing.
Andrea says
Delish! The kids loved them too! And covered them in colored sugar for Christmas. 😁 Changes the sugar:fat ratio a little. 😉
Maria says
I haven’t tried these yet but I plan on using this as a gluten free Christmas treat. Thanks so much!
Lorena says
You are very welcome :)
Flora says
Hi I tried this recipe…and it’s amazing….thank you so much for the recipe 😋
Lorena says
You are very welcome :)
Jo Coner says
So, I packed my almond flour into the measuring cup (like brown sugar) and followed the recipe exactly, looking for that sugar cookie texture. I baked my cut outs for 25 minutes and cooled them completely. They taste good! I packed them up in plastic gift bags and one day later, they are all stuck together. I’ve put them into a 350 degree oven for another seven minutes and they are now firm enough to decorate & bag again. They did not burn, but now have a nice crispy finish to them.
Lorena says
I’m sorry they didn’t turn out the way you would have liked. I show the texture in the video to assure people know they are “not” like sugar cookies. They are soft and chewy when prepared and baked as instructed.
Eileen Knight says
My cookie turn out great!!! Never had better!! Perfect!!!
Ruth says
I was wondering about the syrup. All the maple syrup I have looked at was loaded in sugar so I’m wondering how they are low carb? Do you use a particular brand?