Delicious 2-ingredient healthy sugar cookies that are high in protein. Incredible? It's true! And the recipe is fail-proof. All you need is almond flour and maple syrup! And your imagination for toppings. Vegan, gluten-free and even a nut-free option.
Preheat oven 250 F. Line cookies sheets with parchment paper.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 on a cookie sheet, between two sheets of parchment paper, to about ¼ inch-to ½ inch in height. Peel the top parchment paper layer off. No chilling necessary.
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.
Bake at 250 F for 20-25 minutes. Let cookies cool.
Sprinkle cut out cookies before baking.
Or sprinkle after the cookies come out of the oven when they are still warm.
To dip them in chocolate, allow the cookies to cool. Then microwave ½ cup of chocolate chips for 60 seconds, stir until smooth, and dip each cookie into the melted chocolate halfway. Allow chocolate to set.
Store the cookies for 3-4 days in a sealed container at room temperature. Or freeze them for 3 months or longer.