These 2-Ingredient Cookies are healthy almond flour cookies crispy on the edges, chewy in the middle, and the simplest cookies you’ll ever make! Plus, these almond cookies are also egg-free, dairy-free, gluten-free, and vegan-friendly!
This 2-ingredient almond cookie recipe is the ultimate cookie season recipe for those who wants cookie recipes that are done quickly with minimal ingredients. I love to make baking recipes with as few ingredients as possible. Just try my 2-Ingredient Donuts, 2-Ingredient Fudge, or 2-Ingredient Banana Donut Holes to check what I mean! So what if I tell you that you can make delicious vegan cookies with two ingredients?
You might have tried my easy 3-ingredient almond flour shortbread recipe, and I make it even easier with these 2-ingredient almond cookies. They are soft in the center, chewy, and crispy on the edges, but take under 20 minutes to make! So let’s see how to make these delicious easy vegan, gluten-free cookies with almond flour.
While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!
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2-Ingredient Cookies
Ingredients
- 1 cup Almond Flour - or almond meal
- 5 tablespoons Maple Syrup - or any liquid sweetener you like
Instructions
- Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper and lightly oil the paper with coconut oil.
- In a large mixing bowl, combine almond flour and maple syrup until the dough is wet and sticky.
- Oil your hands, scoop about 1 1/2 tablespoons of dough, roll it between your hands, and place it on the cookie sheet. Leave a 1-thumb space between each cookie ball. Repeat this until you form 6 balls, oiling your hands as needed, as the dough is quite sticky.
- Flatten each dough ball with your hand: the thinner, the crisper. I like to keep mine slightly thick for a moist center.
- Bake on the center rack of the oven for 10-12 minutes or until the edges are just turning golden brown.
- Cool them down immediately on a cooling rack for 30 minutes. They firm up as they cool down.
Storage
- Store up to 1 week in an airtight container at room temperature.
Nutrition
Ingredients and Substitutions
The ingredients are simple. All you need are:
- Almond Flour – I used ultra-fine almond flour with a thin, yellow color that makes the cookies tasty, not grainy, with a beautiful sun color. However, you can also use an almond meal. Learn how to measure your flour.
- Maple Syrup – or any liquid sweetener you love, like agave syrup, coconut nectar, or brown rice syrup.
How To Make 2-Ingredient Cookies With Almond Flour
There are many ways to make cookies with two ingredients, of course.
Some recipes use peanut butter, others use bananas and oats, but I wanted to share a cookie that is easy to make without any fancy tools like a food processor or blender. And also a vegan cookie recipe that tastes like your favorite vanilla cookies but is ready in no time.
- Before you start, preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper and lightly oil the paper with coconut oil. Set aside.
- All you have to do is to combine both ingredients in a mixing bowl. Stir them with a spatula until the batter is sticky and slightly wet.
- Oil your hands with coconut oil because the dough is sticky!
- Then, scoop out one tablespoon of cookie dough, roll it between your hands, and place each cookie dough ball onto a baking sheet covered with parchment paper slightly oiled with coconut oil.
- Leave some space between each cookie as you will flatten them later. You should form 6 cookie balls with this recipe, and yes, you can double up the recipe to make a larger batch of cookies!
- Use your oiled fingers to flatten the cookies. The thinner, the crisper the edges will be, play with thickness to adjust texture and flavor.
- Bake the cookies in the center rack of the oven for 10 to 12 minutes at 350°F (180°C) until just golden brown on the edges.
- Let the 2-ingredient cookies cool down on a wire rack immediately and wait about 30 minutes for the best texture. The cookies firm up with time.
Add-Ons and Flavors
Of course, you can use this easy cookie recipe with almond flour to create a range of flavorsome almond cookies.
For example, you can add to the batter flavor by adding 1/2 to 1 teaspoon of:
- Ground cinnamon
- Vanilla extract
- Almond extract
- Lemon extract
- Lemon or orange zest
You can also stir in 3 tablespoons of:
- Dark Chocolate Chips
- Unsweetened coconut to make coconut almond cookies.
- Dried fruits like dried raisins, dried cranberries, and finely chopped dates.
Decorating The Cookies
You can also decorate the cookies with melted chocolate. Simply cool down the cookies at room temperature. Then, in a mixing bowl, melt 1/2 cup of dark chocolate chips with one teaspoon of coconut oil. Melt in the microwave or a non-stick saucepan over medium heat.
Dip half the cookies into the melted chocolate or drizzle the melted chocolate on top of each cookie. To set the chocolate shell hard, place the cookies in the fridge for 10 minutes. Another option is to use my vegan royal icing recipe to glaze the top of the cookies and add sprinkles on top.
Storage Instructions
Almond flour cookies always get a bit sticky and soften if in contact with air. That’s why I never store these 2-ingredient cookies in the fridge.
Instead, I place them in a sealed cookie jar, and they keep well for up to a week at room temperature.
Allergy Swaps
Obviously, there are always some swaps I have to share for those with food allergies.
- Sugar-free keto swap – almond flour is a low-carb flour itself. But maple syrup is high in carbs. So if you want to decrease the net carbs per cookie and make these 2-ingredient cookies keto-friendly, use sugar-free maple syrup made of fiber syrup or monk fruit.
- Almond swap – this recipe works very well with homemade oat flour for a nut-free option.
Storage Instructions
You can store the cookies in an airtight box for about one week at room temperature.
Also, you can freeze these almond cookies and thaw them at room temperature before serving.
More Vegan Almond Flour Cookie Recipes
Below are my most popular almond flour cookie recipes for you to try:
Delicious is what someone said about these cookies I baked for them.
This is an amazing recipe. Quick, wonderful, special treat for yourself or a little gift for someone, 6 cookies, just enough to have a special treat and not overdo it.
Thank you!
I haven’t made this I need a subscription for maple syrup
I suppose you mean a substitution, maple syrup can be replaced by agave syrup, honey, or nay liquid sweetener you love.
I made these cookies and they came out perfectly. I didn’t care for the taste, but if one likes this flavor, they were super easy and perfect.
Thank you ! You can add flavor, but stirring in 1 teaspoon vanilla extract or 1/4 cup mini chocolate chips.
hi Carine.
in your 2ingredient almond biscuits can I use ground almonds in the same quantity as the almond flour OR can I use coconut flour instead?
Coconut flour is a no, it has 4 times more fiber and will never bind, it will be a crumbly mess. Ground almond should work but the cookies will be a bit grainy.
any alternative of maple syrup
As mentioned in the recipe – or any liquid sweetener you love, it means anything like agave syrup, honey, coconut nectar work as well. Enjoy!
Delicious. Added chopped cranberries and pecans.
I would love to see something like this with a different flour for those that can’t have nuts 😀 i want just a simple biscuit or something simple with a jam centre. Thank you i love your recipes
Try my 3-ingredient thumbprint cookies made with all-purpose flour. Enjoy!
Hello Carine,
Thank you for sharing your recipe. can I use sugar in place of maple syrup please?
Thank you
No, you can’t swap a liquid sweetener for a crystal sweetener in my recipes. Especially here, almond flour + sugar will be a powder mixture, not texture to form a cookie dough.
can whole wheat flour replace the almond flour
No, this recipe has been developed to specifically use almond flour. Both, almond and wheat are opposite flour in term of protein, fat, carbs, and they can’t be swapped for a 1:1 ratio. It’s a new recipe to develop.
These cookies are the bomb
its a really superb recipe carine , I would surely try this within two days ❤️
Thank you so so much!