Delicious 2 ingredient sugar cookies eggless and without refined sugar. Like classic sugar cookies, they are sweet, crispy and chewy. The perfect easy cookie with few ingredients!
Delicious 2 ingredient sugar cookies that are made with two healthy whole foods and high in protein. These eggless sugar cookies can be cut out into shapes, pressed or just rolled into balls and baked.
These incredible easy sugar cookies can be decorated like classic sugar cookies, and taste just as sweet and crispy.
Because these dairy free sugar cookies also don't have any refined sugar, they don't provide a sugar rush, just like my milano cookies, and my chocolate chip shortbread cookies. Decorate them with my snowy vegan royal icing ! If you love easy holiday cookies, don't miss my new almond sugar cookies - ready in 15 minutes.
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Why You'll Love These
Healthy ingredients. These healthy sugar cookies need only 2 ingredients including almond flour, a healthy spin on the butter-sugar-flour rendition of sugar cookies. These don't have eggs or refined sugar. They are also oil-free and low carb.
Quick and easy. These cookies can be prepared and baked in under half an hour.
Easy to decorate. These cookies can be cut out and sprinkled, or rolled in balls and baked, or rolled into a log and sliced and bake.
Delicious sugar free cookies. These cookies have no refined sugar, and are sweetened with maple syrup. That gives them the best texture, crispy edges, and a sturdy middle depending on how long they are baked.
Ingredients
- Almond Flour. If you use fine almond flour the cookies will be light in color. If you use almond meal, ground almonds with skin on, there are dark flecks in the cookies.
- Maple Syrup. Any similar liquid sweetener works such as agave or date syrup.
- Vanilla extract. Optional or switch it up with other extracts such as almond or lavender.
See the recipe card at the bottom for full information on ingredients and quantities.
Substitutions
almond flour. This cookie works so well with only 3 ingredients because of the high fat content of this flour so almond flour cannot be replaced.
maple syrup. Maple syrup gives a strong maple flavor to the cookies. Use agave or date paste if you want a more neutral flavor. Honey might also work but it is a different consistency when baked so you might want to test on a small batch first.
vanilla. You don't need this, almond flour is quite flavorful, or you can replace this with other extracts such as almond extract or lavender.
Step by Step Instructions
For more detail, visit the complete recipe at the bottom of this post, but here are general steps.
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Step 1. Add almond flour, room-temperature maple syrup and vanilla to a bowl. Stir with a spoon until you have a dough.
Step 2. Cover the bowl and refrigerate for 10 minutes so the dough is easy to work with and isn't too sticky.
Step 3. To make cut out sugar cookies, roll the dough out flat between two pieces of parchment, floured lightly. Use cookie cutters to cut out shapes, or a cookie roll or press to make a pattern.
Step 4. Sprinkle and bake cookies for 20-25 minutes at 250 F. Did you catch that lower temperature? It's lower because with only 3 ingredients and maple syrup as the only liquid you need to bake them with low heat so they don't burn.
Step 5. Allow the cookies to cool in the pan for 5 minutes, then for longer in a wire cooling rack. Finish decorating once the cookies are completely cool.
Recipe Tips
1. Measure the almond flour exactly - either weight out 120 grams (1 cup) or carefully use the fluff-and-level method. Fluff the flour in the bag with a fork, then spoon it carefully into a 1 cup metal measuring cup and level it off with a knife.
2. Start with 2 tablespoons of maple syrup, and only add the third if the mixture needs it to be a batter. It will depend on the fat content of your almond flour brand.
Variations
Spice Sugar Cookies - add 1 teaspoon of pumpkin pie or chai spices.
Chocolate Sugar Cookies - add 1 tablespoon of cocoa powder.
Gingerbread Sugar Cookies - remove 1 teaspoon of maple syrup, and replace it with a teaspoon of molasses, and 1 teaspoon gingerbread spices.
Lemon Sugar Cookies - add 1 teaspoon lemon juice and 1 teaspoon of lemon rind.
FAQS
Store dough in the freezer for up to three months. Store baked cookies for 3-4 days in a sealed container at room temperature, or refrigerate for two weeks. Baked cookies can also be frozen in a sealed container for 3 months or longer.
The best thickness for your rolled dough is ½ inch.
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.
Measure it accurately. Use the fluff and level method. Fluff up the flour in the bag with a fork. Spoon the flour into a measuring cup, and level it off with a knife. Almond flour cookies typically fall apart if the flour is measured wrong.
More Easy Holiday Cookies
If you tried these 2 ingredient sugar cookies or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
📖 Recipe
2 Ingredient Sugar Cookies
Ingredients
- 1 cup almond flour (120 grams)
- 2-3 tablespoon maple syrup
- ½ teaspoon vanilla extract
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Instructions
Make 2 Ingredient Sugar Cookies
- Preheat oven 250 F. Line cookies sheets with parchment paper.
- Add the almond flour to a mixing bowl. Then add 2 tablespoon of maple syrup and the vanilla. Stir into a dough. Add the third tablespoon of maple syrup if your dough needs it to become combined.1 cup almond flour (120 grams), 2-3 tablespoon maple syrup, ½ teaspoon vanilla extract
- Cover the bowl and chill the dough for 15 minutes.
- To make cut out cookies, roll the dough pressed between two sheets of parchment paper on a baking sheet. Peel the top parchment paper layer off and cut shapes, and sprinkle.
- Bake at 250 F for 20-25 minutes. Let cookies cool on the pan for 5 minutes, then on a wire cooling rack for longer.
Other ways to bake
- Roll the dough into 2-inch balls and press with a cookie press or the bottom of a jar for a flat circle. Sprinkle before baking or frost or dip when cooled.
Storing Cookies
- Store the cookies for 3-4 days in a sealed container at room temperature. Or freeze them for 3 months or longer.
Jackie says
Mmmm Im exited to try this recipe!!
Dee Dine says
Thank you, it really is amazing. Share your results, I'd love to see. Dee x