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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Natalie says
Looks so good and perfect for Christmas!
Lorena says
Thank you :D
Sylvia says
Hi there, would rice malt syrup work instead of maple syrup? Thanks
Lorena says
Hm, not sure. Rice malt syrup is more like honey so it’s stickier. Certainly worth a try. I would try first with maybe a 1/4 recipe, just in case it doesn’t work. So you don’t waste the precious almond meal.
Barbara says
Hi. Do you think sugar free maple syrup could be used?
Lorena says
Hi Barbara, I’ve never heard of sugar-free maple syrup. What is that? I live in Canada so the only maple syrup I know and use is grade A or grade B real maple syrup made from only sap from the maple trees.
Tina says
These are wonderful! Can’t wait to try them.
Does anyone know where I can find that packing? It’s so cute!
Lorena says
Hi Tina, thank you :) Unfortunately the packing was simply a bag in which we got some pencils as a gift once and the christmas tree thread thingy I found at a local arts and crafts shop about 2 years ago :S
Laurie says
Can these cookies be made with coconut flour?
Lorena says
Hi Laurie, no unfortunately not. Coconut flour is completely different to almond flour as in it absorbs A LOT of liquid. For a great coconut flour cookie recipe I recommend this one: https://leelalicious.com/coconut-flour-shortbread-cookies/
Marie says
Where did you get the packaging and the Christmas tree wrap for the packaging at?
Lorena says
Hi Marie, the packaging was from some pencils I got as a gift and the Christmas Tree Wrap was from an art supply store here in Montreal called De Serres.
Lind says
Some flours are more like a meal…. do they work in this recipe, or do you need to use blanched almond flour?
Lorena says
I’m afraid it has to be a nut flour because of the fat content.
Coley says
Could you sub honey for the maple syrup?
Lorena says
Hi Coley, I’ve never tried but “in theory” yes!
Barbara says
Wow..hope the four is on the shelf at my super…..yum!!
Lorena says
Hi Barbara, in Canada I find it in the health food section of my super market or at health food stores. In Germany it’s found in the baking supply section, but not next to the flours but rather next to chocolate chips and sprinkles and stuff like that.
Mel says
Great recipe! Thanks. What other flour could be used for nut allergy?
Lorena says
Hi Mel, I’m afraid this recipe only works with nut flour. I can only suggest trying with hazelnut flour instead of almond flour but no other flour has enough fat to not need a binder and little enough fat to not become butter when processing to flour.
Joelle Amary says
I LOVED this recipe !!! I can’t wait to try it …
In fact I liked all your page!!!
So simple and healthy?
Lorena says
Thank you so much Joelle for your lovely comment!
Silvia @ Garden in the Kitchen says
Marry Christmas Friend!! wow, what a great way to end the year with these AMAZING cookies! Probably MY FAVORITE COOKIES of the SEASON!!! I am sorry for all excess exclamation and upper case thing I have going, I really LOVE these cookies but most importantly I LOVE YOUR WORK!! !!…!!!!(Oops, the exclamation point just ran away from my keyboard Lol) No, seriously… Congrats Lorena in your amazing year of blogging, if I had to nominate my favorite blogger of the year, that would be YOU. I think I just did :) haha… Looking forward to all your beautiful creations in 2017 and enjoy the Holidays to the MAX! xoxo
Lorena says
I don’t even know what to say Silvia! Not the cookies, YOUR COMMENT is the best way to end the year! You made me cry. I’m serious! It’s comments like yours that make all the work worthwhile. Thank you so much my friend *sob*
Noelle Parton says
Oh my goodness, this is genius! I’m must try this out. I love… the simpler the better. Thank you for this amazing recipe! :)
Lorena says
Thank you for your lovely comment Noelle! :)
Julia (@imagelicious) says
Wow, what a unique recipe! I just wanted to confirm the baking temperature- is it really 250f? So low? I guess you aren’t really baking these and more like drying them. Right?
Lorena says
Thank you Julia! Yes, the temperature is 250F because almond flour burns quite easily. I am pretty much drying and sort of shringking them together. The best ist that this way they melt in your mouth ;)
Carol Skoy says
I made these but are very moist after baking, suggestions?
Lorena says
Hm. What brand of almond flour did you use? I wonder if that plays a role. I use Bob’s Red Mill because they have the finest flour I’ve found so far. Also, did you use the same ratio I did? Did you roll them out thin enough? If they are thicker than in the photos you would have to bake them longer of course. Do you have an oven thermometer? If your oven doesn’t heat up to the proper temperature it will take longer for these cookies, too.
T S says
What type of cookie sheet do you use? Very heavy? Insulated?
Lorena says
They are heavy and thick. I use the OXO non stick pro sheet pans. They have like a texture to them.
Karen @ Seasonal Cravings says
I can’t believe these have only two ingredients. I can’t wait to try these gluten free wonders!
Lorena says
Right? I couldn’t believe my luck when I dumped both ingredients in a bowl and they ACTUALLY became a dough. Wheeee! :D Let me know how you like them my friend :)
Linda says
I made these but they are chewy. Very tasty though. What did I do wrong
Lorena says
You did nothing wrong. They are soft and chewy. That’s how I like them. If you prefer them crispy, try baking at 350F for 18-ish minutes.