Kirbie's Cravings

2 Ingredient Healthy Almond Cookies

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These healthy almond cookies are crispy and chewy. The cookies are just 2 ingredients and don’t require any wheat flour, eggs, refined sugar, butter or oil. They are easy to make and store well.

These almond cookies make a nice snack or dessert. They are firm and crispy on the outside and chewy on the inside. They can also easily be customized.

Ingredients

  • Almond flour
  • Maple Syrup

Almond flour: The cookies are made with superfine almond flour. I recommend using superfine almond flour and not regular almond flour or almond meal for a smoother cookie texture.

Maple syrup: Maple syrup is used to act as a binding agent and to lightly sweeten the cookies. Maple syrup will also help the cookies crisp up.

I also added an almond on top of each cookie for decoration but it is completely optional.

How to Make Healthy Almond Cookies

  • The almond flour and maple syrup are mixed together until you have a crumbly moist dough that sticks together when you pinch it.
  • Use a 1 tablespoon cookie scoop to scoop the dough. Roll the scooped dough between your palms to form a smooth ball. Press down on each ball to flatten the cookies into a round disk between 1/4 to 1/2 inch thick. If desired, place an almond in the center of each cookie for decoration.
  • Bake cookies for about 15-20 minutes or until golden brown.

Expert Tips

  • These cookies have a firm crispy exterior, like a biscuit-type cookie. If you prefer a softer cookie, add 1 large egg white into the cookie dough and your cookies will be soft and chewy instead of crispy and chewy.
  • The cookies are lightly sweet. If you prefer sweeter cookies, you can add another tablespoon of maple syrup. I don’t recommend using honey because the cookies don’t crisp up as well with honey.

More Almond Cookie Recipes

2 Ingredient Healthy Almond Cookies

Servings: 9 cookies
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Dessert
Cuisine: American
These healthy almond cookies are crispy and chewy. They are just 2 ingredients and easy to make. They also don't require any wheat flour, eggs, refined sugar, butter or oil.

Ingredients

  • 1 cup (91 g) superfine blanched almond flour
  • 3 tbsp (1.5 fl oz/44 ml) maple syrup

Instructions

  • Preheat oven to 350°F (177°C). Line a large cookie sheet with parchment paper.
  • Add almond flour to a large mixing bowl. Drizzle maple syrup on top. Stir with a spatula until all of the almond flour is coated in syrup. The mixture should look like a moist crumbly dough. If you pinch a clump of dough, it should stick together. If your dough is not wet enough to stick, you can add a little more syrup.
  • Using a 1 tbsp cookie scoop, scoop and pack dough and release it onto your prepared baking sheet, spacing the dough about 2 inches apart. Roll each dough ball between your hands to form a smooth round ball. Place back onto cookie sheet. Press down on each dough ball with the palm of your hand so that it forms a thick round disk (between 1/4 and 1/2 inch thick). I don't recommend making them too thick because the exterior of the cookies is firm, like a biscuit-type of cookie and if the cookies are too thick it will be hard to bite through. Smooth the edges of cookies if needed because the cookies do not spread much during baking. If desired, you can press a small almond in the center of each cookie for decoration or sprinkle some chopped almonds on top for decoration.
  • Bake cookies for about 15-20 minutes until lightly golden brown on top. Allow cookies to cool and set before removing them from the cookie sheet. Cookies will initially be soft and chewy and will become firmer on the outside as they cool further. Store uneaten cookies in an airtight container for 1-2 days at room temperature and longer in the fridge or freezer.

Notes

  • These cookies have a biscuit-like crispy crunchy exterior and a chewy interior. If you prefer a softer cookie, you can add 1 egg white to the cookie dough which will produce a soft almond cookie.
  • Make sure your cookies are not too thick. They may be hard to bite if they are too thick because they do have a firm exterior.
  • The cookies are lightly sweetened. You can add another 1-2 tablespoon maple syrup if you prefer sweeter cookies.
  • The cookies are meant to be small, 1-2 bites each. You can make the cookies bigger if you want.
  • I used Costco Kirkland Superfine Blanched Almond Flour and Maple Grove Farms pure maple syrup (Amazon | Walmart)* to make these cookies.
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.

Nutrition

Serving: 1cookie, Calories: 83kcal, Carbohydrates: 6g, Protein: 2g, Fat: 5g, Saturated Fat: 0.3g, Fiber: 1g, Sugar: 4g, NET CARBS: 5

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.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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