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.
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Virginia Senior says
I make a lot of almond milk, do you think these would work with the almond pulp left from making the milk? I think they might need more fat?
Lorena Grater says
No, this won’t work with the almond pulp it’s too dry and most of the fat is gone.
Brooke says
I love these so much! Thank you for sharing and i love the video you made. Do you think it’s possible to add ginger or something to give it an Christmassy flavour too? Would really appreciate your advice with this
Lorena Grater says
Yes, absolutely! Dried ginger, cardamom, cinnamon, clove, all those will taste amazing in them :)
Vanessa says
Thanks for sharing! Does it keep long?
Lorena Grater says
At least a week.
Suzanne says
This looks so good! I love that the ingredient list is so simple! What a great way to have a quick treat when you’re clean eating!
Mary says
Are the supposed to be brown around the edge?
Lorena Grater says
I like mine soft and almost raw so mine don’t get brown but if you like yours brown you can either make them thinner or bake them longer and they should start to brown and crisp up.
Christine Neely says
Can you use sugar free maple syrup?
Lorena Grater says
I haven’t tried it myself but others have reported that the Lakanto brand works perfectly.
Sergie says
The recipe looks amazing. I will try soon.
Appreciate all the reviews and comments. I think I will make them with white chocolate (may add sprinkles) also plan on doing milk and dark chocolates. Perfect for cookie exchanges, parties and food gifts.
I recently found a page on Pinterest showing many food presentation ideas. This will be perfect! Maybe 6 point stars for Chanakuh?
Carol says
Amazing recipe! So simple and delicious. I actually wanted to play a little bit with the recipe so I added 1 tsp of matcha powder to half of the dough and they turned out pretty good! Instead of dipping the matcha ones in dark chocolate I dipped them into white chocolate and I really liked them:)
Adrienne says
Working my way through my second delicious batch and thought I’d let anyone curious know that hazelnut flour does work but not quite as well (I did half and half almond and hazelnut and next I’ll try 1/4 hazelnut and 3/4 almond). Batch 2 was a little too soft and sticky (needed a bit more freezer time too I think) and doesn’t hold together quite as well when baked. Thanks so much for exactly the recipe I needed to get me through an elimination diet!!!
Lorena Grater says
Yay!! Thank you so so much for the feedback. That is so valuable. Thank you!
Estrella says
I turned around for a couple minutes, and all the cookies were gone! haha A 3 yr old and a 5 yr old ate the entire batch! I couldn’t believe they completely devoured it. Literally. In seconds. Perfectly chewy and sweet. Tastes kind of like sugar cookies but reminds me of a chewy shortbread type of thing. Delicious! Thank you!
Lorena Grater says
♥️
Raf says
Loved them they are Soo good and so easy!!! Amazing!! I did find them a little sweet though. Could I reduce the mapple syrup or does it need that amount for the consistency ?
Anyone try them less sweet?
Lorena Grater says
You can always try, yes. I do wonder if they crumble then. I wonder if adding an eggwhite helps to make them sticky but not sweet.
Joyce E Jenssen-Drake says
Is 250 degrees correct?
Lorena Grater says
Yes, it’s correct. Baking at a higher temperature you risk the almond flour to burn. It burns really easily.
Vanessa says
Thanks for sharing! Do they keep long?
Lorena Grater says
They become harder over time so I recommend eating them within about 3 days. You can freeze them though.
Suzanne says
These look so good! I love that the ingredient list is so simple! It has everything need to make a cookie substanstial, sweet, and stick together!
Helen says
How many cookies does it yield?
Lorena Grater says
I got 30 out of the dough but it obviously depends on how thick you roll out the dough.
Amanda says
I added a pinch of salt to this recipe and they taste quite good. I baked at 325 convection for 30 minutes and I think I overbaked them in my attempt to get crunchy cookies.
Is there a way to make these cookies crispy?
Lorena Grater says
I haven’t tried but others have reported that they bake them for 15 mins at 350F and get brown edges but crispy cookies.
Tom from the Bronx says
I like them crunchy, too. It might be my oven, but I needed to set it at 375F. Then I bake for 15 to 20 minutes, depending. I keep an eye on them after 15 minutes.
Patti says
These were just the ticket! A healthier treat to curb my comfort eating!! I love them and they turned out great. Lovely almond and maple flavor. I used King Arthur almond flour and Whole Foods grade A dark maple syrup. I added had it increase the flour by a few tablespoons. I cut them into diamond shapes leaving space between and just rolled away the scrap dough to re-roll. I didn’t dip into chocolate…yet. I like them as is, but may try with a second batch;)