Description
These Gluten-Free Almond Flour Cookies with Cranberries and Maple Syrup are a perfect treat for anyone avoiding gluten but still craving a sweet, chewy cookie. The almond flour provides a nutty base, while the tart cranberries and rich maple syrup add delightful flavor. They’re easy to make and perfect for a cozy snack or holiday baking!
Ingredients
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2 cups almond flour
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1/4 teaspoon cinnamon (optional)
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1/4 cup maple syrup (or honey)
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1/4 cup coconut oil, melted (or butter for non-dairy option)
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1 large egg (or flax egg for vegan option)
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1/2 teaspoon vanilla extract
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1/2 cup dried cranberries, roughly chopped
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1/4 cup chopped nuts (optional, such as walnuts or pecans)
Instructions
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1. Preheat the Oven:
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Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Prepare the Dry Ingredients:
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In a medium bowl, whisk together the almond flour, baking soda, salt, and cinnamon (if using).
3. Mix the Wet Ingredients:
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In a separate bowl, whisk together the maple syrup, melted coconut oil, egg (or flax egg), and vanilla extract until smooth and well combined.
4. Combine Wet and Dry Ingredients:
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Add the wet ingredients into the dry ingredients and stir until a dough forms. The dough should be thick but slightly sticky.
5. Fold in Cranberries and Nuts:
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Gently fold in the chopped cranberries and any nuts, if using. Ensure they are evenly distributed throughout the dough.
6. Form the Cookies:
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Scoop tablespoon-sized portions of dough and roll them into balls. Place them onto the prepared baking sheet about 2 inches apart. Gently press down on each ball to flatten slightly.
7. Bake:
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Bake in the preheated oven for 10-12 minutes or until the edges of the cookies are golden brown and the centers are set.
8. Cool:
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Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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Notes
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Sweetener alternatives: If you don’t have maple syrup, you can use honey or another liquid sweetener. Adjust the sweetness to your liking.
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Vegan option: Use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water, mixed and allowed to sit for 5 minutes) and coconut oil to make these cookies vegan.
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Storage: These cookies can be stored in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to a week. They also freeze well for longer storage.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 40mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0g