Easy almond flour cut-out cookies, made with only 2 ingredients (almond flour and coconut sugar)! They are quick and easy to make, as well as grain-free & vegan. A keto variation is included, 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 my 3-ingredient almond flour cookies. They are every bit as simple to prepare, but instead of being soft-chewy, they are crisp (but not too hard).
They bake into perfect, precise shapes, too. For example, hearts.
Your shopping list for these cookies? Blanched almond flour and coconut sugar.
Can other granulated sugars be used in place of the coconut sugar? Absolutely. 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!).
I am making the assumption that you have running water in your house, too; you will need 2 tablespoons. If you like (I like), add about 1/4 teaspoon of fine sea salt, too.
Ready? Set? Go!
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.
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. Yay! I was able to cut out thirty 2-inch (5 cm) cookies from the entire batch of dough.
Bake the cookies at 300F (150C) 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. Amazing cookies!
The cookies are perfect in their plainness (they are most excellent for dunking).
Then again, adornments of chocolate and sprinkles are never a bad idea.
Happy baking, and Happy Valentine’s Day, from me to you!
- 2 cups (450 g) blanched almond flour (not almond meal)
- ⅓ cup (48 g) coconut sugar (see notes for options)
- 2 tablespoons water
- Optional: ¼ teaspoon fine sea salt
- 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 ⅛-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
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).