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2 Ingredient Vegan Almond Flour Cookies with chocolate and hazelnuts

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  • Author: Eat Drink Shrink
  • Total Time: 30 minutes
  • Yield: 6-10 cookies depending on size 1x




  1. Combine the almond flour and maples syrup in a bowl, removing any clumps that form. Continue to mold the mixture into a dough until everything combines and holds together. Wrap in parchment paper and place in the freezer for 10-15 minutes.
  2. Preheat oven to 275. Take portions (about 2 tbsps) and roll into balls. Place on a baking sheet covered with parchment paper and slightly flatten the cookies. These cookies will only slightly expand in size. If you want a more firm cookie simply bake til completely firm.
  3. Bake for 15-20 minutes until firm, but still slightly soft. Remove from the oven and allow to cool for a few minutes. Then place on a cookie sheet to fully set.
  4. Once cookies have fully cooled pop the chips and the coconut oil in the microwave for 1 minute stirring after 15 seconds until fully combined.
  5. Drizzle over the top and while still wet tops with the crushed toasted hazelnuts. Store in an airtight container.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes


  • Serving Size: 1