Plus, these almond cookies are also egg-free, dairy-free, gluten-free, and vegan-friendly! 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
The ingredients are simple. All you need are:
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.
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.
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.
More Vegan Almond Flour Cookie Recipes
Below are my most popular almond flour cookie recipes for you to try: Also, you can freeze these almond cookies and thaw them at room temperature before serving.
