Name: 2-Ingredient Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 cup Almond Flour (or almond meal); 5 tablespoons Maple Syrup (or any liquid sweetener you like)

These 2-Ingredient Cookies are healthy almond flour cookies crispy on the edges, chewy in the middle, and the simplest cookies you’ll ever make!

Plus, these almond cookies are also egg-free, dairy-free, gluten-free, and vegan-friendly!

2 ingredients Cookies stacked in front of a cooling rack.

This 2-ingredient almond cookie recipe is the ultimate cookie season recipe for those who wants cookie recipes that are done quickly with minimal ingredients. I love to make baking recipes with as few ingredients as possible. Just try my 2-Ingredient Donuts, 2-Ingredient Fudge, or 2-Ingredient Banana Donut Holes to check what I mean!

So what if I tell you that you can make delicious vegan cookies with two ingredients?

You might have tried my easy 3-ingredient almond flour shortbread recipe, and I make it even easier with these 2-ingredient almond cookies. They are soft in the center, chewy, and crispy on the edges, but take under 20 minutes to make!

So let’s see how to make these delicious easy vegan, gluten-free cookies with almond flour.

Ingredients and Substitutions

This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe

The ingredients are simple. All you need are:

Ingredients for 2-ingredient cookies in bowls.

Almond Flour – I used ultra-fine almond flour with a thin, yellow color that makes the cookies tasty, not grainy, with a beautiful sun color. However, you can also use an almond meal. Learn how to measure your flour.
Maple Syrup – or any liquid sweetener you love, like agave syrup, coconut nectar, or brown rice syrup.

How To Make 2-Ingredient Cookies With Almond Flour

There are many ways to make cookies with two ingredients, of course.

Some recipes use peanut butter, others use bananas and oats, but I wanted to share a cookie that is easy to make without any fancy tools like a food processor or blender. And also a vegan cookie recipe that tastes like your favorite vanilla cookies but is ready in no time.

Before you start, preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper and lightly oil the paper with coconut oil. Set aside.

Combining 2-ingredient cookie batter in a large mixing bowl with a silicone spatula.

All you have to do is to combine both ingredients in a mixing bowl. Stir them with a spatula until the batter is sticky and slightly wet.
Oil your hands with coconut oil because the dough is sticky!

Rolling 2-ingredient cookies on a baking sheet.

Then, scoop out one tablespoon of cookie dough, roll it between your hands, and place each cookie dough ball onto a baking sheet covered with parchment paper slightly oiled with coconut oil.
Leave some space between each cookie as you will flatten them later. You should form 6 cookie balls with this recipe, and yes, you can double up the recipe to make a larger batch of cookies!

Flattening 2-ingredient cookie on a baking sheet.

Use your oiled fingers to flatten the cookies. The thinner, the crisper the edges will be, play with thickness to adjust texture and flavor.
Bake the cookies in the center rack of the oven for 10 to 12 minutes at 350°F (180°C) until just golden brown on the edges.

Let the 2-ingredient cookies cool down on a wire rack immediately and wait about 30 minutes for the best texture. The cookies firm up with time.

Add-Ons and Flavors

Of course, you can use this easy cookie recipe with almond flour to create a range of flavorsome almond cookies.

For example, you can add to the batter flavor by adding 1/2 to 1 teaspoon of:

Ground cinnamon
Vanilla extract
Almond extract
Lemon extract
Lemon or orange zest

You can also stir in 3 tablespoons of:

Dark Chocolate Chips
Unsweetened coconut to make coconut almond cookies.
Dried fruits like dried raisins, dried cranberries, and finely chopped dates.

2 ingredient Cookies stacked on a coaster with the top one cut in half

Decorating The Cookies

You can also decorate the cookies with melted chocolate. Simply cool down the cookies at room temperature. Then, in a mixing bowl, melt 1/2 cup of dark chocolate chips with one teaspoon of coconut oil. Melt in the microwave or a non-stick saucepan over medium heat.

Dip half the cookies into the melted chocolate or drizzle the melted chocolate on top of each cookie. To set the chocolate shell hard, place the cookies in the fridge for 10 minutes. Another option is to use my vegan royal icing recipe to glaze the top of the cookies and add sprinkles on top.

Storage Instructions

Almond flour cookies always get a bit sticky and soften if in contact with air. That’s why I never store these 2-ingredient cookies in the fridge.

Instead, I place them in a sealed cookie jar, and they keep well for up to a week at room temperature.

Allergy Swaps

Obviously, there are always some swaps I have to share for those with food allergies.

Sugar-free keto swap – almond flour is a low-carb flour itself. But maple syrup is high in carbs. So if you want to decrease the net carbs per cookie and make these 2-ingredient cookies keto-friendly, use sugar-free maple syrup made of fiber syrup or monk fruit.
Almond swap – this recipe works very well with homemade oat flour for a nut-free option.

2 ingredients Cookies on a cooling rack next to a jar with almond milk.

Storage Instructions

You can store the cookies in an airtight box for about one week at room temperature.

Also, you can freeze these almond cookies and thaw them at room temperature before serving.

Below are my most popular almond flour cookie recipes for you to try:

a black plate lined with white parchment paper and filled with lots of peanut butter cookies, half way dipped in dark chocolate and covered with crushed peanuts

Almond Flour Peanut Butter Cookies

Peanut Butter Snickers Cookies

Almond Flour Thumbprint Cookies

Almond Flour Lemon Cookies

Almond Flour Sugar Cookies

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