Almond Cookies

Craving something sweet yet wholesome? These almond cookies are naturally sweet and made with just two easy ingredients.

Recipe Developer-Estefania

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Prep Time 10

Cook Time 12

Total Time 22

Ingredients

▢ 200 g Almond Flour
▢ 170 g Maple Syrup
▢ 13 Whole Almond Optional

Instructions

Preheat the Oven to 175°C/350°F (155°C /311°F fan-forced) and line a baking sheet with parchment paper.
In a bowl, combine almond flour and maple syrup. Stir until the mixture forms a sticky dough. If it's too wet, let it rest for a few minutes.
Scoop out small portions of dough and roll them into balls.
Place the dough balls onto the lined baking sheet, leaving some space between them so they have room to spread slightly.
Place a whole almond in the center of each cookie and gently press down. This will naturally flatten them slightly.
Bake for 10–12 minutes, or until the edges turn lightly golden.
Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

The Dough Will Be Sticky: Since I'm using maple syrup, the dough might feel a bit sticky when rolling it into balls. If needed, I lightly wet my hands to make shaping easier.

Leave Space Between Cookies: Even though these cookies don’t spread much, they need a little space on the baking sheet to bake evenly.

Press the Almonds Gently: I don’t press too hard when adding the almonds on top, just enough to secure them in place without flattening the dough too much.

Watch the Baking Time: These cookies bake quickly! Once the edges turn slightly golden, they’re done. Overbaking will make them dry, so I keep an eye on them.

Let Them Cool Before Moving: They’ll be soft right out of the oven, but they firm up as they cool. I let them sit on the baking sheet for a few minutes before transferring them to a rack.

For a Crispier Texture: If I want crunchier cookies, I bake them for an extra 1–2 minutes, but I’m careful not to burn them.

Storage Tip: I keep them in an airtight container at room temperature for up to a week. If I want them to stay soft, I add a small piece of bread to the container, it helps retain moisture!

Nutrition