These healthy almond cookies are thin and crispy. The cookies are just 2 ingredients and don’t require any flour, eggs, refined sugar, butter or oil. The cookies are easy to make and store well.
I love to snacking on these crispy crunchy almond cookies. They also make a healthy dessert and can even be eaten for breakfast.
Ingredients
- Sliced Almonds
- Maple Syrup
Sliced almonds: For this cookie recipe, I recommend using sliced almonds rather than whole almonds. The almonds are run through a food processor until they become the size of large crumbs. Because almonds are very firm, the recipe does not work as well with whole almonds. Sliced almonds are easier to eat.
Maple syrup: The cookies are lightly sweetened with maple syrup. Maple syrup also helps to bind the cookies together. Maple syrup can be substituted with honey but I find that the cookies crisp up better with maple syrup.
How to Make Crispy Almond Cookies
- The sliced almonds are first run through a food processor until they resemble large coarse crumbs.
- The almonds are then poured into a mixing bowl and combined with the maple syrup.
- Use a 1.5 tablespoon cookie scoop to scoop the dough and release onto your prepared baking sheet.
- Use the back of a metal spoon to flatten and shape the cookies into thin round disks.
- The cookies are then baked for about 12 minutes or until done. Let cookies fully cool on the baking sheet before removing.
Cookie Texture
These cookies have a thin and crispy crunchy texture. The texture is similar to granola clusters, but in cookie form. They are only lightly sweetened as they are meant to be healthier cookies.
Expert Tips
- You want the sliced almonds to be the size of coarse crumbs which will make them easier to bind. If the almond pieces are too big, they won’t bind well.
- This recipe works best with sliced almonds. You can make the cookies with whole almonds but you would need to pulse them to the size of small crumbs. If using whole almonds, you may also want to use blanched whole almonds otherwise there will be a lot of skin pieces in the cookies.
- The recipe works best with maple syrup. You can substitute with honey but the honey version doesn’t crisp up as much. You also need to heat up the honey so that it can coat more evenly across the almonds.
More Healthy Cookie Recipes
- 4 Ingredient Crispy Chocolate Oatmeal Cookies
- 3 Ingredient Soft and Chewy Almond Cookies
- 2 Ingredient Peanut Butter Cookies
2 Ingredient Healthy Crispy Almond Cookies
Ingredients
- 2 cups (184 g) sliced almonds
- 1/4 cup (2 fl oz/60 ml) maple syrup
Instructions
- Preheat oven to 350°F (177°C). Line a large cookie sheet with parchment paper.
- Add sliced almonds to a food processor and pulse until they become the size of large coarse crumbs. See photo in post for reference.
- Transfer almonds to a large mixing bowl. Pour maple syrup over the almonds and stir with a spatula until the almonds are all evenly coated. Make sure to scrape the sides of the maple syrup measuring cup to make sure all of the maple syrup goes into the mixture. The mixture should also start to clump together. If desired, you can add another 1-2 tablespoons of maple syrup depending on sweetness preference.
- Use a 1.5 tbsp cookie scoop to scoop the mixture, releasing it onto your prepared baking sheet and spacing the cookies about 1 inch apart. Use the back of a metal spoon to press and shape each cookie until it becomes a thin round disk (no more than 1/4 inch thick). You want the cookies to be thin so that they can crisp up properly. If your mixture is too sticky or you are having difficulty shaping, you can lightly wet the back of the spoon with water before using it to press the cookie mixture. The cookies will not change shape during baking so shape them how you want the final outcome to be. It's important to flatten and shape the cookies because doing these things also helps to compact the mixture together which will then allow the ingredients to bind together during baking.
- Bake the cookies for about 10-12 minutes or until the the edges turn golden brown and the surface is lightly browned. The longer you bake, the crispier the cookies will be but you do want to make sure the edges don't get too dark.
- Remove cookies from the oven and allow them to fully cool on the baking sheet. Don't attempt to move them from the baking sheet until they are fully cooled because the cookies need to set. Once they are fully set and cooled, the best way to remove them is to peel them off the parchment paper instead of using a spatula. If not eating right away, store cookies in an airtight container soon after they are cooled. If you leave them out in the open too long, they will absorb the moisture in the air which will cause them to soften.
Notes
- Maple syrup can be substituted with honey but the cookies won't be as crispy. If using honey, you will want to heat it up first so that it has a thinner consistency and is easier to mix and coat the almonds.
- The cookies are only lightly sweetened. You can add 1-2 more tablespoons of maple syrup if needed. Adding more syrup may increase the baking time.
- The recipe works best with sliced almonds. I used California sliced almonds.* Sliced almonds are easier to eat and have less skin on them. If you want to use whole almonds instead you will need to pulse them to very small crumbs and you may want to consider using blanched almonds so you don't have too many skin pieces in your cookies.
- *This product link is an affiliate link. This means I earn a commission from qualifying purchases.
Nutrition
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.
