Gluten-Free Almond Flour Cookies with Cranberries and Maple Syrup

If you’re craving a sweet treat that’s light, naturally sweetened, and packed with flavor, these Gluten-Free Almond Flour Cookies with Cranberries and Maple Syrup are just what you need! Picture this: chewy, nutty almond flour cookies studded with tart cranberries and sweetened with maple syrup, creating a perfect balance of flavors in every bite. These cookies are naturally gluten-free, so they’re a great option for those who need or prefer gluten-free baking. But trust me—whether you’re gluten-free or not, you’ll love the delicious, wholesome taste! Plus, the cranberry and maple combo gives them that festive, feel-good vibe. Go ahead, bake a batch—you won’t regret it!

Why You’ll Love Gluten-Free Almond Flour Cookies with Cranberries and Maple Syrup

• Naturally Gluten-Free: Made with almond flour instead of traditional flour, these cookies are naturally gluten-free without sacrificing flavor or texture.
• Simple and Wholesome Ingredients: With just a few ingredients, including the delightful sweetness of maple syrup and the tartness of cranberries, these cookies are both satisfying and nutritious.
• Chewy and Flavorful: The almond flour gives these cookies a rich, nutty flavor and a chewy texture that makes them so addictive.
• Versatile: Perfect for a sweet snack, holiday treats, or a light dessert to serve after any meal.
• Easy to Make: The recipe is straightforward and doesn’t require any complicated steps, making it easy for anyone to enjoy freshly baked, gluten-free cookies!

Ingredients

For the Cookies:

• Almond flour: The base of this recipe. It’s rich in flavor and naturally gluten-free.
• Maple syrup: Sweetens the cookies naturally and adds a subtle warmth.
• Cranberries: Fresh or dried, they give a burst of tartness that balances the sweetness of the maple syrup.
• Egg: Binds the ingredients together and adds richness to the dough.
• Butter (or dairy-free butter): Provides that irresistible cookie richness. You can substitute with coconut oil for a dairy-free option.
• Vanilla extract: Adds a lovely depth of flavor that complements the maple syrup and cranberries.
• Baking soda: Helps the cookies rise slightly, giving them a perfect chewy texture.
• Salt: Just a pinch to enhance the sweetness and bring out the flavors.

(Note: Full ingredient measurements are provided in the recipe card below.)

Instructions

Step 1: Preheat the Oven

Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, combine the butter (or coconut oil), maple syrup, egg, and vanilla extract. Whisk everything together until smooth and fully combined.

Step 3: Add the Dry Ingredients

To the wet ingredients, add the almond flour, baking soda, and salt. Mix everything together until you have a dough-like consistency. It should be soft but hold together well.

Step 4: Add the Cranberries

Fold in the cranberries (fresh or dried). If you’re using dried cranberries, you can give them a quick chop to ensure they’re more evenly distributed throughout the dough.

Step 5: Shape the Cookies

Using a tablespoon or a cookie scoop, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Gently press down on each cookie to flatten them slightly, as they won’t spread too much while baking.

Step 6: Bake the Cookies

Bake the cookies in the preheated oven for about 10-12 minutes or until the edges are golden brown. The cookies should be firm to the touch, but still slightly soft in the center. Keep an eye on them so they don’t overbake!

Step 7: Cool and Enjoy

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The cookies will firm up as they cool, leaving you with perfectly chewy, slightly crisp treats.

Nutrition Facts

Servings: 12 cookies
Calories per serving: 170
Total Fat: 12g
Saturated Fat: 4g
Cholesterol: 20mg
Sodium: 90mg
Total Carbohydrate: 16g
Dietary Fiber: 3g
Sugars: 9g
Protein: 4g
Vitamin A: 6%
Vitamin C: 1%
Calcium: 4%
Iron: 6%

Preparation Time

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes

How to Serve Gluten-Free Almond Flour Cookies with Cranberries and Maple Syrup

• With a Cup of Tea: These cookies are perfect with a warm cup of tea, making for a cozy afternoon snack.
• As a Holiday Treat: Their bright cranberry color and festive maple flavor make them a wonderful addition to any holiday cookie platter.
• On Their Own: These cookies are delicious enough to enjoy solo—chewy, slightly sweet, and oh-so-nutritious.

Additional Tips

• Storage: Store these cookies in an airtight container at room temperature for up to 4-5 days. They also freeze well, so you can keep a batch in the freezer for later!
• Swap the Cranberries: Feel free to swap the cranberries for raisins, dried cherries, or even dark chocolate chips for a fun twist.
• Make Them Vegan: Use a flax egg (1 tbsp ground flax + 3 tbsp water) in place of the egg and a dairy-free butter or coconut oil to make these cookies vegan-friendly.
• Chill the Dough: If you have the time, chilling the dough for about 30 minutes will make the cookies even thicker and more flavorful!

FAQ Section

Q1: Can I use honey instead of maple syrup?
A1: Yes! You can swap maple syrup for honey, though it will slightly change the flavor profile. Both work great as natural sweeteners.

Q2: Can I use a different flour?
A2: Almond flour is key for the texture and flavor of these cookies. Unfortunately, you can’t substitute it with regular flour in this recipe as it’s designed for almond flour.

Q3: Can I make these cookies dairy-free?
A3: Yes! Use coconut oil or a dairy-free butter substitute to make these cookies dairy-free.

Q4: Can I use fresh cranberries?
A4: Fresh cranberries work well, but they’re much tartier than dried. You may want to add a little more maple syrup or even a pinch of sugar if you prefer a sweeter cookie.

Q5: How do I store leftover cookies?
A5: Store leftover cookies in an airtight container at room temperature for up to 4-5 days. You can also freeze them for up to 2 months.

Q6: Can I make the dough ahead of time?
A6: Absolutely! You can make the dough ahead of time and refrigerate it for up to 3 days before baking.

Q7: Can I add chocolate chips?
A7: Yes! Chocolate chips would be a delicious addition to these cookies—just fold them in with the cranberries.

Q8: Are these cookies low-carb?
A8: These cookies are not strictly low-carb, but they are a great alternative for those looking for a gluten-free or grain-free treat.

Q9: Can I make these cookies smaller or larger?
A9: Yes! You can adjust the size by making the dough balls smaller or larger, but remember to adjust the baking time accordingly.

Q10: Can I use coconut flour instead of almond flour?
A10: Coconut flour behaves very differently from almond flour and would require adjusting the liquid and dry ingredient ratios. For best results, stick with almond flour for this recipe.

Conclusion

These Gluten-Free Almond Flour Cookies with Cranberries and Maple Syrup are a delightful treat—nutty, chewy, and perfectly balanced with the tart cranberries and sweet maple syrup. Whether you’re gluten-free or simply looking for a wholesome snack, these cookies are sure to satisfy your cravings in the most delicious way. Enjoy every bite, and don’t forget to share the love!

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