Almond Flour Maple Syrup Cookies (2 Ingredient Almond Cookies)

1 Comment

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!

2 ingredient almond flour cookies served with berries

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!

What You’ll Need

Here is what you’ll need to make these almond flour maple syrup cookies:

Ingredients to make maple almond flour 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

Steps to make 2 ingredient almond cookies

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.

Steps to make 2 ingredient almond cookies

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.

2 ingredient almond flour cookies

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.
Almond flour maple syrup cookies

Recipe FAQs

Can I use a different type of flour than almond flour for these cookies?

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!

What should I do if my dough is sticky?

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.

What is the texture of these cookies?

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.

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!

Want To Save This Recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
2 ingredient almond flour cookies
4.91 from 11 votes

Almond Flour Maple Syrup Cookies (2 Ingredient Almond Cookies)

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!
Prep: 5 minutes
Cook: 25 minutes
Dough Chilling Time: 10 minutes
Total: 40 minutes
Servings: 15 cookies

Ingredients 

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.

Nutrition

Calories: 52.99kcal, Carbohydrates: 4.28g, Protein: 1.58g, Fat: 3.7g, Saturated Fat: 0.26g, Sodium: 0.36mg, Potassium: 9mg, Fiber: 0.79g, Sugar: 2.66g, Calcium: 20.04mg, Iron: 0.29mg
Like this recipe? Rate and comment below!
Until next time, Lily!

About Lily Payen

Hi, I’m Lily! The mama behind Feeding Tiny Bellies. I’m here to help you take some of the stress out of meal times for your little ones. My goal is to create simple recipes with baby in mind that can easily be adapted for the entire family.

You May Also Like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




1 Comment