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2-Ingredient Almond Flour Cut-Out Cookies {vegan, keto option}


Easy 2-ingredient almond flour cut-out cookies make any day a holiday! They are quick and easy to make, as well as grain-free & vegan. A keto variation is included, too!
2-ingredient almond flour cut out cookies in the shape of hearts on an aged metal background

Just in the nick of time, a Valentine’s Day recipe that will please one and all (especially YOU!).

The inspiration for these cookies comes straight from my 3-ingredient almond flour cookies. They are every bit as simple to prepare, but instead of being soft-chewy, they are crisp (but not too hard).

They bake into perfect, precise shapes, too. For example, hearts.

Ingredients for 2-Ingredient Almond Flour Cut-outs

Your shopping list for these cookies?

  1. Blanched almond flour
  2. coconut sugar

You will also need a few tablespoons of tap water. Ilike to add a smidge of fine sea salt, too, but it’s optional.

Can other granulated sweeteners be used in place of coconut sugar?

Absolutely! Brown sugar, natural cane sugar, maple sugar, or regular granulated sugar can stand in for coconut sugar.

And if you are looking to make these keto/sugar-free, a granulated keto sweetener works, too (the heart in the bottom right hand corner, in the photo above, was made with Ketose granulated  sweetener. The cookies will be a smidge more pale, but otherwise, just the same!).

How to Make 2-Ingredient Almond Flour Cut-Out Cookies

Combine all of the ingredients in a large bowl. It will look dry as you first begin to stir, but rest assured, it comes together as you continue to stir.

The dough will look like very moist sand, but it is definitely dough when you pick it up and pinch it together. Gather the dough into a disk, tightly wrap in plastic wrap, and chill for at least 30 minutes.

Roll and Cut Out the Cookie Dough

When you are ready to roll, divide the dough in half and roll between two pieces of parchment paper or wax paper to about 1/8-inch (about 3.5 mm) thickness.

Unlike doughs made from wheat flour, you can roll and re-roll this dough without compromising the cookies (it will not get tough). Yay! I was able to cut out thirty 2-inch (5 cm) cookies from the entire batch of dough.

Bake the cookies at 300F (150C) for 12 to 15 minutes until the cookies are golden brown at the edges and just set at the centers. It is ok if they appear slightly soft, they will harden as they cool.

In no time at all, you’ve got cookies. Amazing cookies!

The cookies are perfect in their plainness (they are most excellent for dunking).

Then again, adornments of chocolate and sprinkles are never a bad idea.

Happy baking, and Happy Valentine’s Day, from me to you!

More Grain-Free & Vegan Almond Flour Cookies to Try

  1. Almond Flour Graham Crackers
  2. 3-Ingredient Banana Almond Flour Cookies
  3. 4-Ingredient Chocolate Almond Flour Cookies
  4. 3-Ingredient Almond Flour Shortbread Cookies
  5. Pumpkin Almond Flour Cookies
  6. Sweet Potato Almond Flour Cookies
  7. 3-Ingredient Fresh Apple Almond Flour Cookies
  8. Maple Almond Flour Cut-Out Cookies


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2-Ingredient Almond Flour Cut-Out Cookies {vegan, grain-free}

  • Author: Camilla
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 30 2-inch cookies 1x


Easy almond flour cut-out cookies, made with only 2 ingredients (almond flour and coconut sugar)! They are quick and easy to make, as well as grain-free & vegan. A keto variation is included, too!




  1. In a large bowl, stir together the almond flour, coconut sugar, water, and (optional) salt. It will look dry at first; keep stirring, it comes together into a dough that looks like wet sand.
  2. Gather dough into a disc shape and tightly wrap in plastic wrap, Refrigerate for at least 30 minutes (or up to1 day).
  3. Preheat oven to 300F (150C). Line a large cookie sheet with parchment paper.
  4. Roll out half of the chilled dough, between two sheets of parchment paper or wax paper, to an 1/8-inch (3.5 mm) thickness. Cut out cookie shapes, re-rolling dough as many times as needed.
  5. Transfer cut-out shapes to prepared cookie sheet.
  6. Bake in the preheated oven for 12 to 15 minutes until the cookies are golden brown at the edges and just set at the centers


Storage: Store the cooled cookies in an airtight container at room temperature for 1 week, the refrigerator for 1 month, or the freezer for up to 6 months.

Sugar Options: An equal amount of another granulated sugar can be used in place of the coconut sugar.

Tip: Be sure to used blanched almond flour (no skins), not almond meal (skins on).

Keto Variation: Prepare cookies as directed but sub and equal amount of keto-friendly granular sweetener (I tested with one called Ketose). Choose one that is meant to be used measure for measure for granulated sugar. The macros for each keto cookie are as follows: 43 calories, 1.6 g carbs, 0.8 g fiber, 0.3 g sugar (the remaining stats are the same).


  • Serving Size: 1 2-inch cookie
  • Calories: 51
  • Sugar: 2.5 g
  • Sodium: 0 mg
  • Fat: 3.7 g
  • Saturated Fat: 0.3 g
  • Carbohydrates: 3.8 g
  • Fiber: 0.8 g
  • Protein: 1.6 g
  • Cholesterol: 0 mg





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Monday 14th of September 2020

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Monday 5th of August 2019

Cool recipe! Will try it but may I know how long you can keep the dough in the freezer?


Monday 5th of August 2019

Nice recipe! Will make this but what is the longest time I can keep the dough for? And can I freeze it for a longer time (one week, one month, etc.)?


Monday 5th of August 2019

Hi Sue, Thanks, hope you enjoy the recipe! The dough will keep for about a week in the refrigerator, tightly wrapped (otherwise it will dry out). You can also freeze the dough for up to 6 months :)

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