Description
These Gluten-Free Almond Flour Cookies with Cranberries and Maple Syrup are soft, chewy, and naturally sweetened. Made with wholesome ingredients and no refined sugar, they’re a healthier cookie option that’s perfect for snacking, lunchboxes, or holiday trays.
Ingredients
Scale
Dry Ingredients
- 2 cups almond flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon (optional)
Wet Ingredients
- 1 egg
- ¼ cup coconut oil or unsalted butter, melted
- â…“ cup pure maple syrup
- 1 teaspoon vanilla extract
Add-ins
- â…“ cup dried cranberries (unsweetened or reduced sugar preferred)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the almond flour, baking soda, salt, and optional ground cinnamon until well combined.
- Mix Wet Ingredients: In a separate bowl, beat the egg, melted coconut oil or butter, maple syrup, and vanilla extract until smooth and emulsified.
- Combine Wet and Dry: Add the wet ingredients to the dry ingredients and mix thoroughly until a dough forms.
- Add Cranberries: Gently fold in the dried cranberries to distribute them evenly throughout the dough.
- Form Cookies: Scoop the dough into heaping tablespoons and place them on the prepared baking sheet, spacing about 2 inches apart. Flatten each cookie slightly with your fingers or the back of a spoon for even baking.
- Bake: Bake in the preheated oven for 10–12 minutes or until the edges are lightly golden and the cookies are set.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring they set properly.
Notes
- Store cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
- For variations, add chopped nuts or dark chocolate chips into the dough.
