Straightforward 2 ingredient almond flour cut-out cookies make any day a holiday! They are quick and straightforward to make, as well as grain-free & vegan. It is straightforward to make them keto, too!
Just in the nick of time, a Valentine’s Day recipe that will please one and all (especially YOU!).
The inspiration for these cookies comes straight from my3-ingredient almond flour cookies.They are every bit as plain to prepare, but instead of being soft-chewy, they are crisp (but not too hard).
They bake into reliable, precise shapes, too. For example, hearts.
Recipe Benefits
- Made with 2 ingredients (plus water & optional salt)
- Vegan (egg-free, dairy-free)
- Gluten-free
- Grain-free
- Oil-free
- Fast & Straightforward to Make
- Beautiful
- Scrumptious
Ingredients for 2 Ingredient Almond Flour Cut-outs
The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.
Your shopping list for these cookies?
- Blanched almond flour
- coconut sugar
You will also need a few tablespoons of tap water. I like to add a smidge of fine sea salt, too, but it’s optional.
Step by Step Instructions
Note that the complete instructions are also in the recipe card below.
Step One: Preheat Oven & Prep Baking Sheet
Preheat the oven to 300F (150C) and line a large baking sheet with parchment paper.
Step Two: Combine All of the Ingredients
Combine all of the ingredients in a large bowl. It will look dry as you first begin to stir, but rest assured, it comes together as you continue to stir.
The dough will look like very moist sand, but it is definitely dough when you pick it up and pinch it together.
Gather the dough into a disk, tightly wrap in plastic wrap, and chill for at least 30 minutes. If the dough is too dry to gather into a ball, add a small amount of more water until the dough comes together.
Step Three: Roll and Cut Out the Dough
When you are ready to roll, divide the dough in half and roll between two pieces of parchment paper or wax paper to about 1/8-inch (about 3.5 mm) thickness.
Unlike doughs made from wheat flour, you can roll and re-roll this dough without compromising the cookies (it will not get tough). Yay! I was able to cut out thirty 2-inch (5 cm) cookies from the entire batch of dough.
Step Four: Bake
Bake the cookies in the preheated oven for 12 to 15 minutes until the cookies are golden brown at the edges and just set at the centers. It is ok if they appear slightly soft, they will harden as they cool.
In no time at all, you’ve got cookies.Memorablecookies!
The cookies are reliable in their plainness (they are most excellent for dunking).
Then again, adornments of chocolate and sprinkles are never a bad idea.
Happy baking!
Can other Granulated Sweeteners be used in place of Coconut Sugar?
Absolutely! Brown sugar, natural cane sugar, maple sugar, or regular granulated sugar can stand in for coconut sugar.
How Do I Make these Cookies Keto?
And if you are looking to make these keto/sugar-free, a granulated keto sweetener works, too (the heart in the bottom right hand corner, in the photo above, was made with Ketose granulated sweetener. The cookies will be a smidge more pale, but otherwise, just the same!).
More Grain-Free & Vegan Almond Flour Cookies to Try
- Almond Flour Graham Crackers
- 3-Ingredient Banana Almond Flour Cookies
- 4-Ingredient Chocolate Almond Flour Cookies
- 3-Ingredient Almond Flour Shortbread Cookies
- Pumpkin Almond Flour Cookies
- Sweet Potato Almond Flour Cookies
- 3-Ingredient Fresh Apple Almond Flour Cookies
- Maple Almond Flour Cut-Out Cookies
2-Ingredient Almond Flour Cut-Out Cookies {vegan, oil-free, keto option)}
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 30 2-inch cookies
Ingredients
- 2 cups 450 g blanched almond flour (not almond meal )
- 1/3 cup 48 g coconut sugar (see notes for options)
- 2 tablespoons water
- Optional: 1/4 teaspoon fine sea salt
Method
- In a large bowl , stir together the almond flour , coconut sugar , water, and (optional) salt. It will look dry at first; keep stirring, it comes together into a dough that looks like wet sand.
- Gather dough into a disc shape and tightly wrap in plastic wrap, Refrigerate for at least 30 minutes (or up to1 day).
- Preheat oven to 300F (150C). Line a large cookie sheet with parchment paper .
- Roll out half of the chilled dough, between two sheets of parchment paper or wax paper , to an 1/8-inch (3.5 mm) thickness. Cut out cookie shapes, re-rolling dough as many times as needed.
- Transfer cut-out shapes to prepared cookie sheet .
- Bake in the preheated oven for 12 to 15 minutes until the cookies are golden brown at the edges and just set at the centers
Notes
Storage: Store the cooled cookies in an airtight container at room temperature for 1 week, the refrigerator for 1 month, or the freezer for up to 6 months. Sugar Options: An equal amount of another granulated sugar can be used in place of the coconut sugar . Tip: Be sure to used blanched almond flour (no skins), not almond meal (skins on). Keto Variation: Prepare cookies as directed but sub and equal amount of keto-friendly granular sweetener (I tested with one called Ketose). Choose one that is meant to be used measure for measure for granulated sugar. The macros for each keto cookie are as follows: 43 calories, 1.6 g carbs, 0.8 g fiber, 0.3 g sugar (the remaining stats are the same).
