Description

These Gluten-Free Almond Flour Cookies with Cranberries and Maple Syrup are a delightful, healthy treat that combines the nutty flavor of almond flour with the sweetness of dried cranberries and natural maple syrup. Perfectly soft with a slight chew, these cookies are easy to make and cater to gluten-free and vegan preferences when using the alternative ingredients. Enjoy a wholesome snack that’s both delicious and nourishing.

Ingredients

Scale

Dry Ingredients

2 cups almond flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon (optional)

Wet Ingredients

1/4 cup maple syrup (or honey)
1/4 cup coconut oil, melted (or butter for non-dairy option)
1 large egg (or flax egg for vegan option)
1/2 teaspoon vanilla extract

Add-ins

1/2 cup dried cranberries, roughly chopped
1/4 cup chopped nuts (optional, such as walnuts or pecans)

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Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
Mix Dry Ingredients: In a medium bowl, whisk together the almond flour, baking soda, salt, and optional cinnamon until evenly combined to create the cookie base.
Combine Wet Ingredients: In a separate bowl, whisk the maple syrup, melted coconut oil, egg (or flax egg), and vanilla extract until the mixture is smooth and well incorporated to help bind the dough.
Form the Dough: Pour the wet ingredients into the dry ingredients and stir until a thick, slightly sticky dough forms, which will be the foundation for the cookies.
Add Cranberries and Nuts: Gently fold in the chopped dried cranberries and any optional nuts, distributing them evenly throughout the dough for bursts of flavor and texture.
Shape the Cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Place the balls on the prepared baking sheet about 2 inches apart, then gently press each ball down to flatten slightly for even baking.
Bake: Bake the cookies in the preheated oven for 10-12 minutes until the edges turn golden brown and the centers are set, indicating they’re perfectly baked.
Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.

Notes

To make vegan cookies, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes).
Use honey instead of maple syrup if preferred, but note it is not vegan.
For a nut-free version, omit the chopped nuts or substitute with seeds like pumpkin or sunflower seeds.
Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Make sure the coconut oil is fully melted but not hot to ensure smooth mixing with other ingredients.