Delicious 2-ingredient easy sugar cookies that are high in protein. Incredible? It’s true! The cookie batter can be cut out into shapes or just rolled into balls and baked. And recipe is so customizable with flavors and toppings. Vegan, gluten-free and even a nut-free option.
2-ingredient Easy Sugar Cookies
These incredible 2-ingredient easy sugar cookies taste like shortbread but are snappy like traditional sugar cookies. And they really are so easy to make. And don’t provide a sugar-rush as do traditional sugar cookies, and instead are high in protein and thus provide you with an energy boost and a feeling of fullness – depending on how many you eat, haha.
What Is In These Easy Sugar Cookies?
Let’s start by saying what is NOT in these cookies. These holiday sugar cookies are vegan. Vegan sugar cookies. So they have no eggs or milk. They are also oil free vegan sugar cookies. And they don’t have butter. Not even vegan butter. And they don ‘t even have bananas. These are banana-free vegan cookies.
These cookies are only made of two ingredients – almond flour and maple syrup. These are almond flour vegan sugar cookies.
What Do These Cookies Taste Like?
Incredibly, just like the sugar cookies of my youth, all crunchy and buttery. Especially when you sprinkle them with a coarse sparkling sugar.
How does this work, making cookies with only two ingredients? It’s all in the flour. You need a high protein, high fat flour that tastes great, like almond flour.
Finely ground, it tastes like a cookie straight of the bag. And a quality brand is important. I used Bob’s Red Mill‘s If you follow my recipes, you know by now that I find his flours and products extremely dependable. And I use them all the time. Bob Red Mill’s super fine almond flour is useful for baking gluten-free, paleo and grain-free.
Do These Easy Sugar Cookies Puff Up?
Well, they aren’t flat, and basically stay the width that you roll them out. When you bake them at such a low temperature, you are really dehydrating them. So they come out snappy.
The Nutrition of Almond Flour
A quarter cup of almond flour contains 6 grams of protein. Since this cookie is primarily almond flour, you are getting a mouthful of protein!
This awesome flour is also high in fiber, calcium and iron. Specifically, 1/4 cup contains 3gms of fiber, 60mg of calcium and 2 mg or iron. Pretty good for a sugar cookie!
Can Almond Flour Be Swapped for a Nut-free Flour?
One reason this recipe works so well is almond flour is so high in fat. So if my nut-free friends want an option, they can probably swap the almond flour for chickpea flour, although I haven’t tried it. You might need to add a bit of fat, such as coconut butter. I will try this and add to this post my results.
Aren’t alternative flours like almond flour and chickpea flour amazing? I have even seen banana flour recently. (Read Whole Food’s article here on how alternative flours are going to be the big trend in 2020)
How to Make 2-Ingredient Sugar Cookies
This recipe is super easy to make. Just blend up finely ground almond flour with maple syrup. Use a food processor, or a bowl and spoon or your hands. Put the cookie dough in the refrigerator for 15 minutes, and then roll out between two sheets of parchment.
Do these cookies have eggs?
No, they have no milk, eggs or butter.
What Can I Use Instead of a Cookie Cutter?
You can use a round glass or even jar cover instead of a cookie cutter. With these cookies, I rolled out the dough between two sheets of parchment, peeled off the top, cut out shapes, and picked away the excess dough around the cut out cookies instead of trying to lift the cut out cookies. This method works especially well with this dough because it is a bit sticky.
How Do You Get Sugar to Stick to Sugar Cookies?
I just dab the tops of these cookies with a bit of water before baking. Then I immediately sprinkle on the sugar. I use a chunky sparkling sugar and it does not dissolve. A fine granular sugar might dissolve and disappear into the dough. Or, just sprinkle the sugar on after they come out of the oven. The heat will help the sugar stick.
Helpful Video Of These Easy Sugar Cookies
So how do we make these easy cookies?
Simply mix up dough, chill, roll between parchment, cut shapes, remove the excess dough around the shapes, and sprinkle now or after baking then bake for 20-25 minutes at 250 F. You are really drying them out more than baking them. Sprinkle now if you choose, then cool and coat.
I put together a rough video of the steps if you want to pop over to YouTube here. Obviously the quality and lighting needs work. My house lighting is hard to chase, haha. I’ll have to figure out best options. Or you can see it below in my recipe card.
This is my first recipe video so I clearly need practice. But I am willing to share the video, no matter how rough, because I know how much easier it is to follow a recipe when you get to see the maker do it first! And I want you to make these cookies!
This Recipe First Debuted in My Cookbook
My cookbook, released this fall, first revealed this recipe. In the book, I use it to make sandwich cookies with superfood cream centers. Read more about the book, Crazy Healthy with 4 Ingredients. My book is selling pretty well, interestingly, best in Europe actually where plant-based food is wildly popular.
Regardless, I realized this recipe is golden, and needs to be shared wider. I figure others must feel like me: intimated by holiday cookie baking, especially sugar cookies and with this recipe, that stress is over! A miraculous game-changer for holiday cookie baking!
Can These Easy Sugar Cookies Be Less Sweet?
They actually don’t taste overly sweet. No, the amount of liquid sweetener is essential to bind and melt the cookie together. You can limit the coatings and toppings though. I used a dark chocolate on my coating, 85% cacao.
More FAQs About These 2-Ingredient Sugar Cookies
1. Do they store?
Yes, feel free to store them 3-4 days in a sealed container at room temperature, or freeze them covered for 3 months.
2. Can you swap out the flours?
I answered that in detail above, you need a high-fat flour so hazelnut flour might also work although I have not tried it. To use a nut-free flour like chickpea, you’ll need to add fat, maybe coconut butter.
3. Can I use a different sweetener?
Yes, if you are not vegan, I am sure honey would work. I can guess that monkfruit syrup might also work for my keto friends.
4. Can I add flavors?
Great question! Here are some ideas I have tried:
Spice Sugar Cookies – add tsp of spices, maybe pumpkin spice or chai.
Chocolate Sugar Cookies – add 1/2 tsp of cacao powder or melted chocolate.
Gingerbread Sugar Cookies – remove 1 tsp of maple syrup, and replace it with a tsp of molasses, and gingerbread spice mix.
Lemon Sugar Cookies – add 1 tsp lemon juice and 1 tsp rind.
I will update this post when I try more options. If you want to try, add new ingredients a little at a time and taste-test the batter. So many options, so little time!
5. Does the dough take the imprint well?
Yes! I used a Nordic cookie press. I chilled a few cut-out cookies in the freezer about 15 minutes. Then placed them on the parchment-lined cookie sheet that I intended to bake them on, and pressed the mold on top of the chilled cookie.
I did not grease the mold. The cookie stuck a little, but tapping and prying gently did the trick. As you can see, the imprint stayed through baking. Next time I will press harder to get a crisper imprint.
If you like my desserts, you also might want to try these recipes:
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2-Ingredient Easy Sugar Cookies
- 1 cup almond flour (see blog post for nut-free option)
- 1/4 cup maple syrup
Make 2-Ingredient Sugar Cookies
- Preheat oven 250 F. Mix the almond flour and maple syrup together into a dough. I used a spoon.
- Wrap the dough in parchment paper and freeze 15 minutes
- Roll the dough out between two sheets of parchment paper to about 1/4 inch-to 1/2 inch in height. I used parchment paper sized to fit a quarter cookie sheet.Peel the top parchment paper layer off.
- Cut shapes with a cookie cutter, and pick away the dough between the dough shapes, leaving the cut out cookies on the parchment paper. Don't dust with flour to roll; depend on the parchment paper layers to keep dough from sticking.
- Set the parchment paper full of cut out cookies on a cookie sheet. I used a quarter cookie sheet.
- Bake at 250 F for 20-25 minutes. Let cookies cool.
- If you are adding clear sprinkled sugar, dab the tops of the cookies with a touch of water, and sprinkle the sugar. I used a white coarse sparkling sugar. Or you can paint them with maple syrup, sprinkle and bake.You can also sprinkle after the cookies come out of the oven when they are still warm. This timing is best for colored sprinkles such as pink for valentine's day because no water is needed and water might make colored sprinkles bleed on to the dough.
- To dip them in chocolate, allow the cookies to cool. Then microwave 1/2 cup of chocolate chips for 60 seconds, and dip each cookie into the chocolate halfway. Sprinkle the chocolate with any toppings while it is still wet, and set the dipped cookie onto a cool rack. Allow chocolate to set. To speed up the process, set the cooking rack into the refrigerator.
- Store the cookies for 3-4 days in a sealed container at room temperature. Or freeze them for 3 months or longer.
Thank you Bob’s Red Mill for sponsoring this post. The recipe, ideas, content and opinions expressed here are all my own.
Dee Dine is founder of Green Smoothie Gourmet, a plant based recipe blog, and author of the recent cookbook, Crazy Healthy with 4 Ingredients . On this blog you’ll find incredibly easy recipes with hidden veggies for anyone wanting to eat healthier, regardless of diet. Dee has graduate degrees in biology, immunology and journalism. More about Dee Dine here.