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!
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.
Video
Notes
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.Substitutions: 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.