I must admit my LOVE for cookies is too much! I’m always looking for new ways to create new recipes for cookies. For the past year or so I have really enjoyed baking with almond flour. It’s healthier than regular flour and it adds a chewy texture to the cookies. Today I wanted a simple, very minimal ingredients, and healthy cookies so I created these cookies. Did I mention they are only 4-ingredients? You can totally skip the chocolate so then they’re only 3-ingredients. I dont think it can get any easier than this! They are also vegan and gluten-free. These cookies are also great for meal prep!
Add maple syrup and almond butter to almond flour and mix until well combined. When purchasing nut butters (almond or peanut) make sure you read the ingredient list. You only want “almonds” or “peanuts” listed on the list.
Using an ice scoop, make the cookie balls and place on parchment paper.
Using a fork press down on the cookies diagonally.
Bake them at 350° F for 10-12 minutes. I melted Ghirardelli dark chocolate in microwave for about a minute. If chocolate isn’t completely melted, just stir and place back in the microwave for an additional minute. Once cookies are cooled (about 10 minutes) dip them into the dark chocolate and place them on cooling rack or back on the parchment paper and let them to completely cool down. Do not try to dip warm cookies into the chocolate, because they’ll break too easily. I did that and one of my cookies broke!!
I hope you recreate this recipe, because they are perfect! Enjoy!
4-Ingredient Almond Cookies
Ingredients
- 1 cup almond flour
- 4 tbsp maple syrup
- 5 tbsp almond butter
- melted dark chocolate for dipping
Instructions
- Preheat oven to 350° F and line a pan with parchment paper.
- Add maple syrup and almond butter to almond flour and mix until well combined.
- Using an ice cream scoop, create small balls and place on the parchment paper. Use a fork to press down the cookies.
- Bake for 10-12 minutes. Remove from oven and let them cool for about 10-15 minutes.
- Melt the dark chocolate in microwave and once cookies are cooled, dip them in chocolate and place them on cooling rack or back on the parchment paper.
