Melt-in-your-mouth 2-Ingredient Almond Cookies. The most amazing deliciousnesses of all times! Paleo, vegan, low-carb & absolutely delicious!
Course Dessert, Snack
Cuisine German, International
Prep Time 20minutes
Cook Time 15minutes
Total Time 35minutes
2cupsalmond flour(exact amount will depend on almond flour brand)
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.
[nutrition-label]No, you cannot use any other flour but almond flour!Different flours have different chemical compositions. Almond flour is high in protein and fat and low in carbs. Wheat flour is low in protein and fat and high in carbs. Coconut flour is extremely high in fiber. Flours can NOT simply be exchanged in recipes. Hazelnut flour "might" work but I haven't tested myself.Maple syrup "might" be exchanged by honey or agave syrup. I haven't tested it myself though so I can't guarantee it will work.