2-Ingredient Almond Flour Cookies

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.

Recipe Developer-Estefania

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Prep Time 10

Cook Time 12

Total Time 1 22

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