2 Ingredient Healthy Crispy Almond Cookies
These healthy almond cookies are thin, crispy and crunchy. They are just 2 ingredients and don't require any flour, eggs, refined sugar, butter or oil. The cookies make a great snack or dessert.
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.
Serving: 1cookie, Calories: 92kcal, Carbohydrates: 7g, Protein: 3g, Fat: 7g, Saturated Fat: 0.5g, Sodium: 0.1mg, Fiber: 2g, Sugar: 4g, NET CARBS: 5
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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