Name: 2-Ingredient Almond Flour Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 82 min
Ingredients: 200 g finely ground almond flour; 170 g maple syrup; 13 whole almonds (optional)

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These almond flour cookies use just almond flour and maple syrup, with an optional whole almond pressed into the top. The dough comes together in one bowl without a mixer. Allow an hour for cooling after baking before serving or storing them.

Jump To Recipe

Almond cookies with cracked tops and whole almonds pressed into the center, stacked on a white plate.

Why You'll Love These Almond Cookies

A short ingredient list: Almond flour and maple syrup are all you need for the dough; the whole almond topping is optional.
Simple equipment: You need a bowl, baking sheet, and cooling rack.
No eggs, dairy, or wheat flour: A useful option when you want a cookie made without these ingredients.

I like making these when I want homemade cookies without measuring a long list of ingredients. Pressing a whole almond into the top gives them a simple finish, although you can leave it off and flatten the dough by hand.

This recipe keeps the dough to almond flour and maple syrup. If you're choosing between different almond-cookie recipes, you can also look at my Italian almond cookies. For another recipe with a short ingredient list, try my 3 ingredient peanut butter cookies.

Plate of almond cookies with soft, cracked tops and whole almonds pressed into the center of each cookie.

Key Ingredients in Almond Flour Cookies

Here are the ingredient choices that matter for this recipe. You'll find the quantities in the recipe card below.

Finely ground almond flour: This is the flour used in the tested recipe. Keep to this version when following the quantities and method below.
Maple syrup: Sweetens the cookies and brings the almond flour together into a dough.
Whole almonds, optional: Add a little crunch on top. Leaving them off keeps the entire recipe to two ingredients.

How to Make Almond Flour Cookies

The printable recipe card includes the quantities and full instructions. Here is an overview of the method.

1. Mix the dough: Stir the almond flour and maple syrup together until a sticky dough forms. If it feels too wet to shape, give it a short rest before continuing.

2. Shape the cookies: Divide the dough into equal portions and roll them into balls. Arrange on a parchment-lined baking sheet. If using the topping, gently press one whole almond into each dough ball. Without the topping, you can gently flatten the balls by hand if you prefer flatter cookies.

3. Bake: Place in the preheated oven and bake until the edges are lightly golden. Check toward the end of baking rather than waiting for the entire cookie to brown.

4. Cool: Leave the cookies on the baking sheet briefly before transferring them carefully to a rack. Allow the full cooling time before serving or packing them away.

Seven almond cookies with cracked tops and whole almonds pressed into the center, arranged on a white plate.

Tips for Almond Cookies

Lightly wet your hands: If the dough sticks while rolling, a little water on your hands can make it easier to handle.
Keep the portions even: Similar-sized cookies are easier to bake together without some browning ahead of the others.
Press gently: If adding an almond or flattening the cookies by hand, use light pressure.
Check the edges: Take the cookies out when the edges are lightly golden; leaving them longer can make them dry.

Almond cookies on a white plate, with one cookie broken open to show the soft, crumbly almond interior.

Storage

Allow the cookies to cool completely, then place them in an airtight container. Store at room temperature for up to 1 week.

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Recipe

2-Ingredient Almond Flour Cookies

Almond flour cookies made with maple syrup and an optional whole almond topping. A simple gluten-free, dairy-free, and egg-free recipe.

5 from 1 vote

Print Rate

Course: Breakfast, cookies, Dessert

Cuisine: American

Prep Time: 10

Cook Time: 12

Cooling Time: 1

Total Time: 1 22

Servings: 13 Cookies

Calories: 128

Author: Estefania

Ingredients

▢ 200 g finely ground almond flour
▢ 170 g maple syrup
▢ 13 whole almonds - optional

Instructions

Preheat the convection/fan oven to 155 °C. Line a baking sheet with parchment paper.
Combine 200 g finely ground almond flour and 170 g maple syrup in a bowl. Stir until a sticky dough forms. If it feels too wet to shape, let it rest for 5-10 minutes before continuing.
Divide the dough into 13 portions and roll each into a ball. Arrange them on the prepared baking sheet, leaving space between the cookies.
If using the topping, gently press one whole almond into the center of each dough ball. Without the topping, you can gently flatten the dough balls by hand if you prefer flatter cookies.
Bake for 10-12 minutes, until the edges are lightly golden.
Leave the cookies on the baking sheet for 5 minutes, then transfer them carefully to a wire rack. Allow 1 hour of cooling in total after baking before serving or storing.

Notes

Measuring the ingredients: Weigh the almond flour and maple syrup for consistent proportions, especially when scaling the recipe.

Optional topping: The whole almonds are an additional topping; the cookie dough itself contains two ingredients.

Additional resting time: The dough rest is optional and only needed if the mixture feels too wet to shape. If used, allow an additional 5–10 minutes beyond the listed total time.

Storage: Once completely cool, store the cookies in an airtight container at room temperature for up to 1 week.

Nutrition

Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.