These easy almond cookies are just 2 ingredients. They don’t contain any flour, butter, eggs or refined sugar. They are super easy to make, no mixer needed. They are crispy on the outside and melt in your mouth as you eat them. The cookies make a great snack when you’re craving something a little sweet.
I love how simple these cookies are to make. It takes less than five minutes to make the cookie dough and you don’t even need a mixer.
- Creamy Natural Almond Butter
- Maple Syrup
No this is not just a recipe for sweetened almond butter. These ingredients do transform into cookie dough.
Natural Almond Butter: Make sure to use natural almond butter (just almonds in the ingredient list) and not almond butter processed with hydrogenated oils. This recipe will only work with natural nut butter. You can use other nut butters like peanut butter or cashew butter, but it must be natural.
Maple Syrup: I used pure maple syrup to make these cookies. It will not work with honey or other thick sweeteners. It may work with other syrups if they have the same thin and watery consistency like maple syrup.
Almond Butter Cookie Dough
You may be thinking that this is just sweetened almond butter, but it isn’t. When the maple syrup is mixed in with the almond butter, it will cause the almond butter to seize and thicken until it becomes a cookie dough that you can scoop, roll and shape.
The dough bakes into crispy cookies that melt in your mouth. They taste sweet and almond flavored but they don’t taste like just eating a spoonful of almond butter.
More Easy Healthy Cookie Recipes
- 2 Ingredient Healthy Chocolate Cookies
- 3 Ingredient Healthy Oat Cookies
- 2 Ingredient Healthy Coconut Cookies
2 Ingredient Healthy Almond Butter Cookies
- 1 cup (244 g) natural creamy almond butter unsweetened
- 1/4 cup (2 oz) maple syrup
- Preheat oven to 350°F. Line a large baking sheet with parchment paper.
- In a large bowl, add almond butter and maple syrup. Using a spatula, stir the syrup into the almond butter. Initially your mixture will be very liquidy but as the almond butter absorbs the syrup you should see the batter thicken until it becomes the consistency of cookie dough. Your dough should be firm enough for you to scoop and shape.
- Scoop out 1 tbsp of cookie dough. Roll between palms to make a smooth round ball. Place onto prepared cookie sheet. Repeat with remaining dough, spacing dough balls 2 inches apart.
- Using the palm of your hand, press down on each dough ball to flatten into a round disk (between 1/4 inch to 3/8 inch thick).
- Bake cookies for about 12 minutes. Cookies are done when the surface is dry and has a few minor cracks. Do not worry if the cookies are still soft. They will firm up as they cool. Let cookies cool completely before removing them from the baking sheet. They should easily come off the parchment paper. These cookies can be enjoyed as is. I also sprinkled some sea salt on a few just to add a little texture and flavor.
- This recipe will only work with natural almond butter. It will not work with almond butter processed with hydrogenated oils. It also needs pure maple syrup or a sweetener with a similar watery consistency. It will not work with thick sweeteners like honey.
- It can be a little difficult to tell when the cookies are done. The cookies should easily come off the baking sheet once they are firm. If they stick to the bottom, they need a few more minutes in the oven.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.