These crispy almond cookies are light, crunchy, and made with only 2 simple ingredients. Perfect for a quick snack or a light dessert, they are low carb, keto-friendly, and naturally low in sugar. If you’re craving something sweet and crispy without the guilt, these cookies are just what you need!
There’s no flour, no eggs, and no mixing hassle. Just almonds and a sugar-free maple syrup alternative. That’s it!
Ingredients
- 2 cups (180 g) sliced almonds
- 5 tbsp (74 ml) ChocZero maple-flavored syrup (or any thick, low-carb maple substitute)
Note: You can add 1 more tablespoon of syrup if the mixture feels too dry.
How to Make Crispy Almond Cookies
Step 1: Preheat Your Oven
Set your oven to 350°F (177°C) and line a large cookie sheet with parchment paper.
Step 2: Crush the Almonds
Add the sliced almonds to a food processor. Pulse a few times until they break into coarse crumbs—like crushed cereal, not powder.
Step 3: Mix with Syrup
Transfer the crushed almonds to a mixing bowl. Pour the syrup over them. Because the syrup is sticky, make sure to scrape all of it into the bowl. Stir until all the almond bits are coated and the mixture starts to clump.
Step 4: Shape the Cookies
Use a 1.5 tbsp cookie scoop and pack the mixture into the scoop before placing it on your prepared tray. Flatten each scoop into a thin, round disc using the back of a metal spoon (lightly wet the spoon if it sticks). The cookies should be about 1/4 inch thick. They won’t spread in the oven, so shape them as you want them to look.
Step 5: Bake and Cool
Bake the cookies for 12–14 minutes or until the edges are golden brown. The longer you bake, the crispier they’ll be—just don’t let them burn.
Let the cookies cool completely on the tray. Don’t try to move them until they’re cool—they’ll crisp up as they cool. Once ready, gently peel them off the parchment instead of using a spatula.
Storage Tips
Store your cookies in an airtight container as soon as they cool. If you leave them out, they can absorb moisture from the air and turn soft. You can store them at room temperature for up to 5 days.
Why You’ll Love These Cookies
These almond cookies are quick, crispy, and take only minutes to make. With no flour or eggs, they’re naturally gluten-free and great for low-carb and keto lifestyles. Whether it’s a quick snack or a light dessert, they’re sure to satisfy your crunch cravings in a healthy way!
FAQs
Can I use whole almonds instead of sliced?
Sliced almonds work best because they blend into a thin, flaky texture that gives these cookies their crispness. Whole almonds may not work the same.
Can I replace the ChocZero syrup with another sweetener?
Yes, but make sure it’s thick and sticky like ChocZero. Thin liquid sweeteners won’t help the mixture bind and crisp up properly.
How long do these cookies stay crispy?
They stay crispy for up to 5 days if stored in an airtight container. Avoid leaving them out, or they’ll absorb moisture and soften.
Can I freeze these cookies?
Yes, you can freeze them! Just place them in a freezer-safe container with parchment between layers to avoid sticking.
Are these cookies gluten-free?
Yes, these cookies are naturally gluten-free since they contain only almonds and sugar-free syrup.
