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!

You'd never think that two simple ingredients could come together to form amazing cookies, but they merge together so well to form these cookies! 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!

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!

PROCESS

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.
2. Form the dough into a disc and wrap it in plastic wrap. Place the wrapped dough in the fridge for 20 minutes so that the almond flour and maple syrup can merge together well.
3. Roll the dough out between two sheets of parchment paper to about ¼ of an inch thick. Use a pizza slicer or knife to slice the dough into small rectangles. You can also use a cookie cutter, but be mindful that the almond flour dough is a little trickier to work with than normal flour-based dough.
4. Bake the cookies at 250 degrees F for 20 minutes, or until the edges are slightly brown. Let the cookies cool completely before serving.
5. 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!

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.

SUBSTITUTIONS

• 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 take a look at these other cookie recipes!
• Maple Syrup: The maple syrup may be replaced with honey (if you are serving these cookies to little ones over the age of 1).

RECIPE 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.
• Make sure to check on the cookies at the 15-minute mark. The cook time will vary depending on how thick 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.

You may also like:

• Gluten-Free Lemon Cookies
• Peanut Butter and Banana Cookies
• Coconut Cookies

📖 Recipe