These 2 Ingredient Cookies are naturally sweet, soft in the center, and crisp on the edges. Made with almond flour and honey, they’re gluten-free, vegan, and ready in just 15 minutes!
You ever have one of those lazy baking days? The kind where you want a cookie, but the idea of measuring out ten different ingredients and dirtying every bowl in your kitchen makes you rethink your life choices?
Yeah. That was me last week.
I was standing in my kitchen, craving something sweet, but I had zero desire to pull out eggs, butter, or baking powder. I glanced at my pantry, saw a bag of almond flour, and remembered I had honey sitting on my counter. Could this actually work?
Spoiler: It totally did.
I mixed the two together, shaped them into cookies, and threw them in the oven, half-expecting them to turn into a weird, crumbly mess. Instead, I pulled out perfectly golden, soft, slightly crisp cookies that tasted like something straight out of a bakery. No eggs. No dairy. No hassle. Just pure cookie magic.
Now, these 2 Ingredient Cookies are my secret weapon for those days when I want a treat but refuse to put in effort. They’re simple, naturally sweet, and honestly? They kinda feel like a life hack.
Why You’ll Love This 2 Ingredient Cookies Recipe?
- Only 2 Ingredients – No eggs, no butter, no problem.
- Fast & Easy – 5 minutes of prep, 10 minutes of baking, and you’re done.
- Naturally Sweet – Honey (or maple syrup) gives them a perfect hint of sweetness.
- Gluten-Free, Vegan & Keto-Friendly – Because everyone deserves a cookie.
- Soft & Slightly Crisp – That perfect balance of chewiness and crunch.
Ingredient Notes:
Even with just two ingredients, each one matters. Here’s what makes these cookies work:
- Almond Flour (or Ground Almonds) – The secret to making these cookies soft and nutty. Almond flour is naturally gluten-free, packed with protein, and makes these cookies way more filling than your average treat.
- Honey (or Maple Syrup for Vegan Option) – This does two things: adds sweetness and binds the dough together. Honey gives a warm, floral taste, while maple syrup makes them 100% plant-based.
Pro Tip: Want to add a little crunch? Toss in some chopped nuts or chocolate chips before baking!
How To Make 2 Ingredient Cookies?
Step 1: Make the Dough
Preheat your oven to 350°F (180°C) and line a baking sheet with
In a bowl, stir together 1 cup almond flour and 4 tablespoons honey (or maple syrup) until a soft dough forms. It’ll be slightly sticky, but don’t panic—it comes together perfectly.
Step 2: Shape the Cookies
Scoop out small portions of dough (about a tablespoon each) and roll them into little balls.
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Place them on the prepared baking sheet, leaving some space between them. Press them down gently with your palm or a fork to flatten them slightly.
Step 3: Bake & Cool
Bake for 10-12 minutes, or until the edges turn light golden brown.
Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to firm up. (Or just eat one warm. I won’t judge.)
Storage Options:
- Room Temperature: Store in an airtight container for up to 5 days.
- Refrigerator: Keeps well for up to 1 week.
- Freezer: Freeze for up to 3 months. Just let them thaw at room temp before eating.
Pro Tip: If stacking them, place
Variations and Substitutions:
This recipe is so easy to customize, you might just forget it started with only two ingredients. Here are some fun ways to switch it up:
- Chocolate Chip Cookies – Stir in chocolate chips before baking. (Because chocolate makes everything better.)
- Nutty Crunch – Add chopped almonds, walnuts, or pecans for extra texture.
- Cinnamon Spice Cookies – Mix in ½ teaspoon cinnamon for warmth and flavor.
- Peanut Butter Twist – Swap half the almond flour for peanut butter for a richer taste.
- Keto Version – Use sugar-free syrup or stevia instead of honey.
What to Serve with 2 Ingredient Cookies?
These cookies are delicious on their own, but pairing them with something makes them even better:
- A Cup of Coffee or Tea – The ultimate dunking experience.
- A Scoop of Ice Cream – Soft cookies + vanilla ice cream = heaven.
- Fresh Berries – Strawberries or raspberries add a tangy contrast.
- A Drizzle of Dark Chocolate – Because why not?
Frequently Asked Questions:
Can I use regular flour instead of almond flour?
Nope! Almond flour has a high-fat content that keeps these cookies soft. Regular flour won’t work the same way.
Are these cookies crunchy or soft?
They’re soft in the middle with slightly crisp edges. If you want them crunchier, just bake them for an extra 2 minutes.
Can I make them nut-free?
Yes! Swap the almond flour for sunflower seed flour. It won’t taste exactly the same, but it works well.
If you’ve ever thought “cookies shouldn’t be this easy,” this recipe is here to prove you wrong. No eggs, no butter, no hassle—just two simple ingredients and 15 minutes of your time.
So, here’s my challenge: try them today and tell me what you think! Did you add chocolate? Nuts? Eat them straight from the oven? Let me know in the comments—I’m dying to hear how they turn out!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
2 Ingredient Cookies
Ingredients
- 1 cup almond flour or finely ground almonds
- 4 tablespoons honey or maple syrup for a vegan alternative
Instructions
Prepare the Dough
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the almond flour and honey (or maple syrup). Stir until the mixture forms a soft dough with a slightly sticky texture.
Shape the Cookies
- Using a tablespoon, scoop out portions of the dough and roll them into small balls.
- Arrange them on the prepared baking sheet, ensuring there is enough space between each cookie. Lightly press each ball with the palm of your hand or a fork to slightly flatten them.
Bake & Cool
- Transfer the baking sheet to the preheated oven and bake for 10-12 minutes, or until the edges turn golden brown.
- Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Serve immediately or store for later use.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
