2 Ingredient Healthy Almond Cookies
Flourless, Vegan, gluten-free and super healthy almond flour cookies that are out of this world! Soft, chewy yet slightly crunchy, these almond flour cookies taste almost like a macaroon without all the complexity. Technically, you need only 2 ingredients but the third ingredient, CHOCOLATE, makes everything better!!!
My little one has recently started gluten free diet and its been a real struggle. Imagine not eating your favorite foods like pizza, cake and cookies. I am still trying to figure out the Gluten-free pizza but I think I nailed the cake and cookies. My quinoa chocolate cake is the best gluten-free cake ever and my daughter absolutely loves it! With cookies, especially since Christmas is almost here, I think we got the best ones here, these are the best and the most amazingly tasty cookies ever. Ooh don’t forget Gluten-free Oreos, they are the best invention ever!
The almond cookies are so soft and crumbly like macaroons without all the complex process of macaroons. They are not too sweet and are perfect for tea time. And they are so healthy!!! Almond flour and maple syrup, that’s all you need. Chocolate is an extra addition, because everything taste better with chocolate. You can totally skip it if you want.
What ingredients are used to make these Healthy Almond Cookies?
Believe it or not, only 2 ingredients!
- Almond flour: I love using a super fine and blanched almond flour for this cookie. Coarse almond flour wont bind the cookie and it will fall apart when we are shaping it.
- Maple syrup: This makes the cookie dairy-free and a perfect vegan recipe. If you don’t have maple syrup, Honey or agave nectar works in a pinch. You can also use sugar in place of maple syrup, add a couple tablespoons of milk to bind the dough.
- Chocolate(Optional): This is totally optional. I only add chocolate to make my kids eat anything, they love chocolate on everything!
How to make the 2 ingredient Almond cookies?
Oh my god… so so easy!
- In a mixing bowl, add almond flour and add maple syrup to it. With clean hands, mix into a tight dough.
- Transfer the dough to parchment paper and Freeze the dough for 15 minutes to make it easy to cut out shapes. Note: Alternatively, You can also roll the dough into balls and flatten them to make cookies.
- Place the dough in between two sheets of parchment papers and use your hand to gently roll into a 1/4 inch thick circle.
- Using any cookie cutter of your choice to cut shapes. Remove the extra dough around the cookies carefully with a knife and transfer the parchment paper to a baking sheet/tray. Place the cookies 2 inches apart from each other.
- Preheat the oven to 350 F. Repeat the process with the leftover dough and arrange the cookies on baking sheets.
- Bake for 10-15 minutes or until the bottoms of the cookies start to turn brown. Start checking at 10 minute mark. Transfer to wire rack and let them cool down completely. The cookies will be soft to touch when they are hot, they will firm up when they cool down.
- To do the chocolate coating, put the cookies in refrigerator or freezer for 15 minutes.
- In a microwave safe bowl, melt the chocolate chips in 30 second intervals until the chocolate is smooth. Dip the cookie to coat half of it in chocolate and place them on the same parchment lined baking sheet. Or use a fork and drizzle chocolate on the cookies in a beautiful pattern. Ignore the half eaten cookie in the center, it was a taste tester!
- Place the baking sheet with cookies in the refrigerator again to set the chocolate.
What other variations can we do with this cookie dough?
You can customize this cookie as you like. Chocolate is only one variation.
- Chocolate chip cookie: Instead of dipping the cookie in the chocolate, add chocolate chips to the dough. make 1 inch balls and flatten them to make awesome chocolate chip cookies.
- Nuts and Dry fruits: You can add any chopped nuts and dry fruits to this already nutty cookie. Its so good with so much crunch!
- Caramel or Jelly filled Thumbprint cookies: I love thumbprint cookies, they are like a surprise when we bite into the cookie. Just made an thumb indentation in the middle of the cookie, fill it with your favorite jelly, caramel or even Nutella and bake them.
How to store the almond cookies?
These cookies store well at room temperature for up to 2 weeks. To store them longer, put them in refrigerator or freeze them. Trust me, the cookie straight out of the refrigerator tastes A-mazing!
2 Ingredient Healthy Almond Cookies
Easy, healthy, flourless and vegan cookies
Ingredients
- 1 cup Almond Flour
- 1/4 cup Maple Syrup or Honey
- 1/2 cup Chocolate chips (Optional)
Instructions
- In a mixing bowl, add almond flour and add maple syrup to it. With clean hands, mix into a tight dough.
- Transfer the dough to parchment paper and Freeze the dough for 15 minutes to make it easy to cut out shapes.
- Place the dough in between two sheets of parchment papers and use your hand to gently roll into a 1/4 inch thick circle.
- Using any cookie cutter of your choice to cut shapes. Remove the extra dough around the cookies carefully with a knife and transfer the parchment paper to a baking sheet/tray. Place the cookies 2 inches apart from each other.
- Preheat the oven to 350° F. Repeat the process with the leftover dough and arrange the cookies on baking sheets.
- Bake for 10-15 minutes or until the bottoms of the cookies start to turn brown. Start checking at 10 minute mark. Transfer to wire rack and let them cool down completely. The cookies will be soft to touch when they are hot, they will firm up when they cool down.
For the chocolate coating (Optional Step):
- Put the cookies in refrigerator or freezer for 15 minutes.
- In a microwave safe bowl, melt the chocolate chips in 30 second intervals until the chocolate is smooth.
- Dip the cookie to coat half of it in chocolate and place them on the same parchment lined baking sheet.
- Place the baking sheet with cookies in the refrigerator again to set the chocolate.
Notes
- If you don't want to use a cookie cutter, you can also roll the dough into balls and flatten them to make cookies.
- You can also use sugar in place of maple syrup, add a couple tablespoons of milk to bind the dough.
- Make sure to use a super fine and blanched almond flour for this cookie. Coarse almond flour wont bind the cookie and it will fall apart when we are shaping it.
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Nutrition Information:
Yield:
15Serving Size:
1Amount Per Serving: Calories: 89Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 1mgCarbohydrates: 10gFiber: 1gSugar: 8gProtein: 2g
Nutrition information isn’t always accurate.
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