2 Ingredient Healthy Shortbread Cookies

Preheat oven to 250°F. Line a large baking sheet with parchment paper.

Add almond flour to a large bowl. Add in maple syrup, one tablespoon at a time. Mix syrup with almond flour using a spoon and stir until the maple syrup is completely incorporated and has moistened all the almond flour before adding in the next tablespoon. After 2 1/2 tbsp, your dough should be clumpy but not one big lump. You will know your dough is ready if when you pinch a clump together, it stays together and doesn't fall apart. If your dough is too dry, you can add a little more maple syrup (about 1/2 tbsp). If your dough is moist enough to fully form a large dough ball, then you've added too much maple syrup and will need to add a little more almond flour.

Gather dough together and place between two sheets of parchment paper. Use a rolling pin on top of parchment paper to roll out dough. You want the dough to be between 1/8 and 1/4 inch thick.

Slice cookie dough into rectangles, approximately 1.5 inch by 2 inch. You can also use a cookie cutter to cut other shapes.

Place cookies onto prepared baking sheet. Bake 25-35 minutes (1/8 inch cookies will be done around 25 minutes and 1/4 inch will be done closer to 35 minutes) or until cookies are a light brown and the surface is firm. The cookies will firm up a little more once they are cooled but the surface of the cookies should feel firm rather than soft before you remove them from the oven. Let cookies cool completely before removing from baking sheet and eating.