Who doesn’t love Christmas cookies? Especially when it’s a two-ingredients recipe! enjoy this quick and simple but delicious and healthy recipe with your loved ones.




  • 2 cups almond flour
  • ½ cup date syrup



  1. Preheat oven to 250 ˚F (120 ˚C).
  2. Mix almond flour and date syrup until you have a dough-like consistency.
  3. Put in the freezer for 15-20 minutes to make rolling out easier but it’ll also work with non-chilled dough.
  4. Roll out dough in between two pieces of parchment paper the size of your baking sheet to about 1/4″ (0,5 cm). Remove top layer of parchment paper.
  5. Cut out cookies and remove excess dough in between shapes with a knife or toothpick. Or cut out the cookie and pick it up.
  6. Repeat the rolling out and cutting out and placing on a second baking sheet until all dough is used up. (Use leftover dough to form little balls of about 1 tsp dough and place on free space on the baking sheet).
  7. Bake cookies for 25-35 minutes depending on how thick you rolled them out. Keep an eye on them, almond flour burns easily.
  8. Remove from the oven, lift the parchment paper on the edges and place all the cookies on a cooling rack. Let cool completely. Then store in an airtight container.


  • For more flavor, you can also add a dash of cinnamon powder, and a teaspoon of vanilla extract to the cookie dough before cutting and baking the cookies.