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:
yum
Thanks for
sharing
My pleasure!
what type of coconut oil?
the hard wax one?
or the liquid one?
thanks
Coconut oil is always solid under 23C. I like unrefined coconut oil and its coconut flavor. If you don’t like coconut flavor, but refined coconut oil, it has no coconut taste. I always melt it first, then measure it liquid. Or you can simply use mild olive oil.
I haven’t made these yet but I will today and rate them later. I’m sure they will be fabulous! I love the simplicity, and the fact that I can have a treat without blowing my macro counts. It is difficult finding something to satisfy a sweet craving that isn’t super high in calories or carbs. Thank you!
Thank you! I really look forward your feedback on these.
I made these using bourbon barrel maple syrup and a pecans on top…delish
That sounds like an amazing way to add extra flavor to them!
These turned out great! They are nice for one person who needs a couple of cookies a day. I think they only get better when stored at room temperature as you said.
Thank you! I love a daily cookie too.
Super easy and delicious!
This worked exactly as written, thanks!
Thank you!
Hej
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Jobbar på förskola, lagar all mat från grunden, bakar allt oxså
Älskar mitt jobb
Om vandlar många av era recept så de skall funka för barnen.
vi har NÖT förbud, av allergi skäll.
SAKNAR EN FLIK ELLER LIKNANDE DÄR JAG FÅR ÖVERSÄTTNING lätt.
och alternativ på annan ingrediens.
Trevligt om det kan nämnas, eller så kör jag på med den kunskap jag redan har om omvadlig
Mycket trevlig recept för övrigt
Trevlig helg från mig
I have just made these and they are delicious. I made one batch with added vanilla essence and one batch that I added 2 teaspoons of cranberries and 1 teaspoon of chocolate chips. I have made lots of your recipes and love them all. Thank you for sharing them
That sounds amazing! thank you for the lovely feedback.
These were great to have on hand over Christmas for all of my gluten-free / dairy-free family and friends. 1/4 t salt really ups the flavor! I love this as a base and added a little cinnamon, cardamom and a drizzle of chocolate for a festive twist. I found that if I undercook them they get wet, not moist, so I cook them a bit longer than 12 minutes.
Thank you so much!