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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Lisa says
Hi…has anyone tried this with honey? We do not have access.to maple syrup where I am.
Lorena Grater says
I personally haven’t but others have reported they have. It works in regards to texture but it’s much much sweeter than the maple syrup version.
Stacy Goodwin says
Has anyone tried to replace the maple syrup with sugar free pancake syrup?
Lorena Grater says
some people have told me they’ve used Lakanto sugar-free syrup and with that one it worked.
RB says
These cookies are amazing! I was looking for an easy cookie dough is safe to eat for my toddler grandchildren so we can bake cookies for valentines day. The dough was delicious (reminded me of marzipan) and the cookies came out great. The instructions worked perfectly and I halved the recipe but it made plenty. Thank you! Now if only I could stop eating them.
Ellie Kimura says
Question please – Is the almond flavor strong enough? Should I add almond extract if I want more almond flavor? Thank you!
Sandra says
Can the dough be put in the freezer for later use?
They sound delicious!
Lorena Grater says
I have never tried but I don’t see why not.
Maris says
Hi Lorena!
I have just made them, and they are delicious! I made them not very thin ground almond flour. They didn’t melt as the German lady (Arjana) said.. I added a chocolate chip on the top of each cookie (pressing them a little to “fix” them to the cookie) right after I took the batch from the oven.
I would like to know if th 56 calories mentioned in the recipe are for each cookie or for the whole batch made with 2 cups almond flour + 1/2 cup maple syrup.
Thank you very much 🙏🏻
Lorena Grater says
For 1 cookie.
Ann Corton says
Can you please make the recipe clear. Is almond ‘flour’ the same as UK ground almonds please.
Lorena Grater says
Yes, almond flour is the same as ground almonds. In North American it says “almond flour” on the package.
Angela says
Yum. Making these for the Christmas cookie plate.
Kathy Ryfa says
The cookies came out soft and darker than pictured? Are they crunchy to eat! Not sure I could dip they are too ‘bendy’! Wasn’t what I was expecting, do I need to add more almond flour?
I hate trying multiple times when I hope someone else can set me in the right direction so I don’t waste flour etc.! Please and thank you! ☺️
Lorena Grater says
If they are darker your oven might have been too hot. 250 Fahrenheit is enough to essentially dehydrate instead of really bake. Almond flour burns really easily. They are meant to be on the softer side but not to the point where you can’t pick them up. You might have used a little too much maple syrup, that’s right. Did you watch the video? Was the consistency of your dough as shown in the video? If not, then add a little almond flour at a time until you reach the consistency shown in the video.
Amy says
I made these yesterday and they were so easy. I’ll get me two and three-year-old to help me cut out shapes next time. The flavor and consistency was yum! They were nice and chewy. I used almond meal and found I had to add quite a bit extra compared to the recipe but I’ll know that for next time. I’ll be telling my friends about this recipe. Thanks!
Christina says
I wonder if I can replace the almond flour to pulps instead. Example soy pulps/ okara, tiger nuts pulp?
Lorena Grater says
No. Only nut flours will work in this recipe.
Jasmine says
I used a courser almond flour. And after switching my over to convection (rather than fan forced) I had success
Ella says
Love that these have only 2 ingredients.
Dilys says
Is almond flour the same as ground almond that we have in u.k.please
Lorena Grater says
Yes. Ground almonds.
Arijana says
nein, Mandelmehl ist entölt
gemahlene Mandeln sind deutlich fettiger und die Konsistenz verändert sich dadurch (Plätzchen zerlaufen eher)
Lorena Grater says
In North American grocery stores there is only almond flour = ground almonds. No different flour without the fat.
pamela says
Hello, where I live in North America we have ground almonds and almond flour. Ground almonds are more coarse whereas almond flour is more flour-like (fine). I would not use ground almonds for this. To check look at the almond flour in Walmart for example to see if your ground almonds look the same.
Jessica says
Do you think this dough would work in a cookie press?
Lorena Grater says
Ha, I just had to google what a cookie press is. So I *think* if you chill the dough really really well, it might work.
Tom from the Bronx says
I absolutely love this recipe. I apologize, but I am a tinkerer.
I found success by using 2 parts almond flour to one part of maple syrup. It makes the dough a little looser, and sweeter. I like the suggestion of sugar-free syrup, but haven’t tried it yet.
I have also made a simple syrup with Truvia. I was surprised to find that even water alone binds the almond flour enough for it to hold together while baking. It just tastes terrible!
My current experiment is to make different kinds of “cookie pockets” using this dough. I roll the dough out, and cut it into 2 inch squares. I then add different “fillers” diagonally across the top of the squares. With help of parchment paper, I fold them over diagonally to make a pocket. It loks like a mini-taco, but it is completely folded over, with no filler showing.
For fillers, I use different combinations of baking cherries, dark chocolate morsels, and different chopped nuts. When motivated, I drizzle or dip them with melted dark chocolate. When in a hurry, I have even used that famous hazelnut spread. Sometimes I top them with finely chopped nuts, cinnamon, or even instant coffee crystals.
I have been having success with setting my oven to 375F, and baking for 20 minutes, but I think my oven runs colder than the setting shows. My very old oven thermometer shows that the actual temp in there may be closer to 350F.
Maria D Parker says
Oh! Thank you much Sir. Yes indeed my oven on 250F did not bake my cookies on time on 2 tries… took more like 45 minutes… at 350F it worked perfect on my third batch.