Soft and chewy almond cookies that are just 2 ingredients. These cookies are so easy to make. The cookie dough is mixed using just a spoon and takes less than five minutes to prepare. These cookies are also keto-friendly and low carb.
I created these chewy almond cookies by mistake while trying to make something else. But it was a happy mistake because I really enjoy these simple cookies when I’m craving something sweet. They are firm on the outside and soft and chewy when you bite in.
- Superfine almond flour
- Sugar Free Maple Flavored Syrup
The cookies are made with almond flour and maple flavored syrup. The syrup provides sweetness and acts as the binding agent. I used Lakanto sugar free maple flavored syrup, but any sugar free syrup should work. However if you use a thicker syrup, it will be more difficult to mix and you may need to knead the dough to get the syrup to spread evenly across the almond flour.
These cookies are not super sweet on their own. They are about the level of sweetness of a biscuit cookie or shortbread cookie. If you prefer sweeter, you can add sugar free chocolate chips, drizzle them with chocolate, or dust them with powdered sweetener (like powdered Swerve or powdered erythritol).
More 2 Ingredient Recipes with Almond Flour
2 Ingredient Almond Cookies
- 1 cup superfine blanched almond flour
- 3 tbsp lakanto sugar free maple flavored syrup
- Preheat oven to 350°F. Line a large baking sheet with parchment paper or silicone baking mat.
- Add almond flour and syrup to a medium bowl. Use a spoon to mix until the ingredients are evenly combined and dough comes together. Make sure your maple syrup moistens all of the almond flour.
- Using a 1.5 tbsp cookie scoop, scoop dough balls and place onto prepared baking sheet, spread 2 inches apart. Using the back of the spoon or the palm of your hand, flatten the dough balls until they become thick round disks about 3/8 inch thick.
- Bake cookies for about 12-15 minutes or until edges turn golden brown. Let cookies cool completely before removing them from baking sheet. Store uneaten cookies in an airtight container at room temperature.
- These cookies are not super sweet. If you prefer sweeter, you can dust with powdered erythritol or Swerve, add a few drops of Stevia extract to the dough, or drizzle the cookies with melted sugar free chocolate.
- I used Kirkland Signature superfine almond flour.*
- I used Lakanto Maple Flavored Syrup* Lakanto has a very thin liquid consistency which makes it easier to mix. If you use a thicker syrup with a honey-like consistency, it will be very sticky and you will need to add a little more and knead the dough in your hands to get the syrup to spread and evenly moisten the almond flour.
- *This product link is an affiliate link. This means I earn a small commission from qualifying purchases (at no extra charge to you).
- Estimated nutrition provides total carbs, carbs from erythritol and net carbs. The net carbs count excludes fiber and carbs from erythritol. If you are on a keto diet, please remember to look at net carbs and not just total carbs.
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.