Almond Flour Maple Syrup Cookies (2 Ingredient Almond Cookies)
on Jun 15, 2022, Updated Jan 26, 2024
This post may contain affiliate links. Please read our disclosure policy.
These almond flour maple syrup cookies are just that – cookies made with just almond flour and maple syrup! They are gluten-free, dairy-free, egg-free, refined-sugar-free, and are the perfect sweet treat!
You’d never think that two simple ingredients could come together to form amazing cookies, but they merge together so well! These almond flour maple syrup cookies are soft and almost melt in your mouth like a shortbread cookie. You can dip them into melted chocolate and add a few sprinkles on top for an extra sweet treat that the whole family will love!
Looking for more almond flour recipes? Be sure to try out these chocolate banana brownie muffins and this moist and fluffy almond flour cake!
Table of Contents
What You’ll Need
Here is what you’ll need to make these almond flour maple syrup cookies:
- Almond Flour: The base ingredient for these cookies. I always use the Kirkland brand blanched almond flour!
- Maple Syrup: The main source of sweetness for these cookies.
- Chocolate/Sprinkles: Optional ingredients for an extra sweet treat!
See the recipe card below for full information on ingredients and quantities.
Recipe Substitutions & Additions
- Almond flour: You may be wondering if there is a substitution for almond flour in this recipe, but unfortunately, it will not work with another type of flour. Almond flour has a different composition than other types of flour and contains natural oils that add moisture to the cookies. If you are looking for some cookies that are not almond flour-based, you can try these cinnamon apple oatmeal cookies or these banana coconut cookies instead!
- Maple Syrup: The maple syrup may be replaced with honey (if you are serving these cookies to little ones over the age of 1).
Step By Step Instructions
STEP 1: Add the almond flour and maple syrup into a bowl and mix until they are combined. The dough may seem crumbly at first, but keep mixing (using your hands if necessary) until the dough comes together (Images 1 & 2).
STEP 2: Form the dough into a disc (Image 3) and wrap it in plastic wrap (Image 4). Place the wrapped dough in the fridge for 10 minutes so that the almond flour can soak up the maple syrup.
STEP 3: Roll the dough out between two sheets of parchment paper to about 1/4 of an inch thick. Use a pizza slicer or knife to slice the dough into small rectangles. Transfer this parchment paper sheet directly to a baking pan to bake (Image 5). You can separate the dough pieces if you’d like, but it will be easier to bake it sliced as is and separate the pieces once they’re baked and cooled.
STEP 4: Bake the cookies at 250 degrees F for 25 minutes, or until the edges are slightly brown. They may seem light in color at first, but will slightly darken as they cool. Let the cookies cool completely before separating them.
STEP 5: If you are dipping the cookies into chocolate, allow the cookies to cool completely and dip them into some melted chocolate (Image 6). If you are adding sprinkles, add them in immediately after dipping so that they stick before the chocolate hardens. I usually like to dip just the corners but feel free to dip them as much as you’d like!
Storage Instructions
Once cooled, store the cookies in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 1 week. To freeze, store in a freezer-safe Ziploc bag with parchment paper lined between each cookie to prevent sticking for up to 3 months.
Tips For Success
- Make sure to roll the dough out between two sheets of parchment paper. If you do not roll it between two sheets of parchment paper, the dough will stick to the rolling pin because of the stickiness of the maple syrup and almond flour.
- Check on the cookies at the 20-minute mark. The cook time will vary depending on how thin you roll out the cookies, but almond flour can burn quickly, so be sure to check them frequently.
- These cookies are soft and a little chewy, but if you would like a more crunchy cookie, you can roll the dough out a little thinner.
Recipe FAQs
Unfortunately, it will not work with another type of flour. Almond flour has a different composition than other types of flour and contains natural oils that add moisture to the cookies. If you are looking for some cookies that are not almond flour-based, you can try these cinnamon apple oatmeal cookies or these banana coconut cookies instead!
If the dough seems moist and really sticky in texture, add in a little more almond flour, one tablespoon at a time until it comes together.
If you the dough out to be about 1/4 of an inch thick, the cookies will be slightly soft and chewy. If you roll the though out a little thinner, they will have a crunchier texture.
Other Cookie Recipes You’ll Love
4 Ingredient Peanut Butter Cookies
Carrot Oatmeal Cookies
Gluten-Free Lemon Cookies
Easy Cinnamon Apple Oatmeal Cookies
If you tried these Almond Flour Maple Syrup Cookies please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!
Almond Flour Maple Syrup Cookies (2 Ingredient Almond Cookies)
Ingredients
- 1 cup almond flour
- 3 tbsp maple syrup
- chocolate for dipping, optional
Instructions
- Preheat the oven to 250 degrees F (120 degrees C).
- Add the almond flour and maple syrup into a bowl and mix until they are combined. The dough may seem crumbly at first, but keep mixing (using your hands if necessary) until the dough comes together. If the dough seems moist and really sticky in texture, add in a little more almond flour, one tablespoon at a time until it comes together.
- Form the dough into a disc and wrap it in plastic wrap. Place the wrapped dough in the fridge for 10 minutes so that the almond flour can soak up the maple syrup.
- Roll the dough out between two sheets of parchment paper to about 1/4 of an inch thick. Use a pizza slicer or knife to slice the dough into small rectangles. Transfer this parchment paper sheet directly to a baking pan to bake. You can separate the dough pieces if you'd like, but it will be easier to bake it sliced as is and separate the pieces once they're baked and cooled.
- Bake the cookies for 25 minutes, or until the edges are slightly brown. Let the cookies cool completely before serving.
- If you are dipping the cookies into chocolate, allow the cookies to cool completely and dip them into some melted chocolate. If you are adding sprinkles, add them in immediately after dipping so that they stick before the chocolate hardens. I usually like to dip just the corners but feel free to dip them as much as you'd like!
Notes
-
- Make sure to roll the dough out between two sheets of parchment paper. If you do not roll it between two sheets of parchment paper, the dough will stick to the rolling pin because of the stickiness of the maple syrup and almond flour.
- Check on the cookies at the 20-minute mark. The bake time will vary depending on how thin you roll out the cookies, but almond flour can burn quickly, so be sure to check them frequently.
- These cookies are soft and a little chewy, but if you would like a more crunchy cookie, you can roll the dough out a little thinner.
Can you use coconut flour instead? If so, how much?
Hi Sam! Unfortunately, coconut flour won’t work for these cookies.
What a brilliant recipe! Simple, fast, healthy and delicious.