2-Ingredient Almond Cookies

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Want to make yummy cookies with just two ingredients? You’re in luck! These almond cookies are super easy to whip up. You only need almond flour and maple syrup to make these tasty treats. They’re perfect if you’re looking for a quick snack or dessert.

These cookies are great for different diets too. They’re gluten-free, vegan, and low in carbs. Plus, you can make them in no time. Just mix, shape, and bake! You’ll have warm, crispy cookies ready to enjoy in about 30 minutes.

Exact Ingredients (+ Possible Substitutes)

Here’s what you need to make these simple almond cookies:

• 2 cups almond flour
• 1/2 cup maple syrup

The exact amount of almond flour may vary depending on the brand you use. Some are more finely ground than others.

Can’t find almond flour? You can make your own by blending blanched almonds in a food processor until they become a fine powder.

No maple syrup? Try these alternatives:

• Honey (not vegan)
• Agave nectar
• Date syrup

Remember, different sweeteners may change the flavor and texture slightly. You might need to adjust the amount to get the right consistency.

For chocolate almond cookies, add 2-3 tablespoons of cocoa powder to the mix. You may need a bit more maple syrup to balance the dryness of the cocoa.

Want to make them keto-friendly? Use a sugar-free maple syrup substitute.

Instructions

Preheat your oven to 250°F (120°C). Mix almond flour and maple syrup in a bowl until you get a dough-like texture.

Wrap the dough and freeze it for 15 minutes. Then roll it out between two sheets of parchment paper to about 1/4 inch thick.

Cut out cookie shapes and remove extra dough. Dip the cutter in water to prevent sticking. Place the cut-outs on a baking sheet with parchment paper.

Use leftover dough to make small balls. Put them on any free space on the sheet.

Bake for 15-25 minutes. Watch them closely after 15 minutes to avoid burning. Almond flour can burn easily.

Let the cookies cool on a rack after baking. Store them in an airtight container once they’re completely cool.

For chocolate almond cookies, check the recipe notes for extra steps.

Tips, Tricks & Storing

Store your almond cookies in an airtight container to keep them fresh. They’ll stay good for about a week at room temperature.

For longer storage, put them in the fridge. They can last up to 2 weeks when chilled.

You can freeze the cookies too. Place them in a freezer-safe bag and they’ll keep for up to 3 months.

To soften frozen cookies, let them thaw at room temperature for about 30 minutes.

Try adding vanilla extract or almond extract for extra flavor. Just a teaspoon can make a big difference.

For a fun twist, press a whole almond into the center of each cookie before baking.

If your dough is too sticky, chill it in the fridge for 15-30 minutes before shaping.

Use a fork to make criss-cross patterns on top of the cookies for a classic look.

Don’t overbake! The cookies will continue to firm up as they cool.