Gluten-Free Almond Flour Cookies with Cranberries and Maple Syrup

Indulging in Gluten-Free Almond Flour Cookies with Cranberries and Maple Syrup

There’s something truly heartwarming about baking cookies, especially when they’re gluten-free and packed with flavors that resonate with the season. These Gluten-Free Almond Flour Cookies with Cranberries and Maple Syrup offer a delightful balance of nutty almond flour, tart cranberries, and a hint of natural sweetness from maple syrup. Whether you’re looking to impress at a family gathering or simply need a cozy treat for yourself, this recipe checks all the boxes. Having made these cookies countless times, I can confidently say they don’t just taste good—they feel good, too.

Why Make This Recipe

Top Reasons to Try This Dish

This recipe stands out for not just its taste, but also its versatility and health-conscious attributes. For starters, these cookies are gluten-free, making them an excellent choice for anyone with dietary restrictions. Plus, they come together in under 30 minutes, perfect for those spontaneous baking urges. Whether you’re celebrating a holiday, entertaining guests, or seeking a healthier snack, these cookies are ideal. They also boast wholesome ingredients, bypassing refined sugars for the natural sweetness of maple syrup.

“These cookies are a game-changer! My family can’t get enough; they’re chewy, sweet, and perfect for lunchboxes.” — A satisfied recipe tester

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

Your Easy Cooking Guide

Prepping these cookies requires just a few simple steps, making it a breeze for novice bakers and seasoned pros alike. Start by gathering your ingredients and preheating your oven. You’ll whisk together the dry ingredients before mixing in the wet ones—this easy process means you can enjoy freshly baked cookies in no time!

Ingredients

Gather Your Ingredients

Here’s what you need to whip up these delicious cookies:

• 2 cups almond flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon (optional, but recommended for extra warmth)
• 1/4 cup maple syrup (or honey for a different sweetness)
• 1/4 cup coconut oil, melted (butter can be used for non-dairy)
• 1 large egg (or flax egg if you’re going vegan)
• 1/2 teaspoon vanilla extract
• 1/2 cup dried cranberries, roughly chopped
• 1/4 cup chopped nuts (optional, such as walnuts or pecans)

Feel free to swap any of these ingredients based on your pantry or dietary needs!

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Directions

Step-by-Step Directions

1. Preheat your oven to 350°F (175°C) and prepare a baking sheet with parchment paper or a silicone mat.
2. In a medium bowl, whisk together the almond flour, baking soda, salt, and optional cinnamon.
3. In a separate bowl, mix the maple syrup, melted coconut oil, egg (or flax egg), and vanilla extract until the mixture is smooth.
4. Combine the wet ingredients with the dry ones, stirring until a thick, slightly sticky dough forms.
5. Gently fold in the chopped cranberries and optional nuts to ensure distribution throughout the dough.
6. Scoop tablespoon-sized portions of dough and roll into balls. Place them on the baking sheet, leaving about 2 inches between each cookie.
7. Lightly press each cookie ball down to flatten slightly.
8. Bake them in the preheated oven for 10-12 minutes or until the edges are golden and the centers are firm.
9. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack for complete cooling.

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

Best Way to Serve

These cookies shine on their own, but there are numerous enticing ways to enjoy them. Serve them with a warm cup of tea or coffee for an afternoon pick-me-up, or pair them with a scoop of dairy-free ice cream for a delightful dessert. They also make for a fantastic addition to holiday dessert platters or bake sales, guaranteed to impress and satisfy any crowd.

How to Store

Storage Tips

Keeping these cookies fresh requires a little care. Store them in an airtight container at room temperature for up to a week. If you want to keep them for longer, you can freeze the cookies in a freezer-safe container for up to three months. To enjoy, simply thaw at room temperature or pop them in the oven for a quick warm-up!

Tips to Make

Expert Advice

Here are some pro tips to elevate your cookie-making experience:

• For an even chewier texture, consider adding an extra egg or increasing the maple syrup slightly.
• Make sure your coconut oil is not too hot when mixed with the egg to avoid scrambling.
• Refrigerate the dough for 15-30 minutes for easier scooping if it feels too sticky.

Variations

Creative Twists

Feel like experimenting? Try adding a teaspoon of orange zest for a bright, citrus flavor, or substitute dried cranberries for chocolate chips for a more indulgent treat. You could also use different nut flour like pecan or hazelnut for a unique twist on texture and flavor.

FAQs

Common Questions

1. Can I use other types of flour in this recipe?

   • It’s best to stick to almond flour for gluten-free properties, but if you must substitute, a blend specifically designed for gluten-free baking could work.

2. How can I make these cookies vegan?

   • Simply swap the egg for a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water) and use maple syrup and coconut oil.

3. What is the best way to keep these cookies fresh?

   • Always store them in an airtight container at room temperature or freeze them for long-term storage.

Gluten-Free Almond Flour Cookies with Cranberries and Maple Syrup

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• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Diet: Gluten-Free

Pin Recipe

Pin Recipe

Description

Deliciously nutty and sweet, these gluten-free cookies are made with almond flour, cranberries, and maple syrup for a wholesome treat.

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Ingredients

Scale 1x2x3x

• 2 cups almond flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon (optional)
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 large egg (or flax egg)
• 1/2 teaspoon vanilla extract
• 1/2 cup dried cranberries, roughly chopped
• 1/4 cup chopped nuts (optional)

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Instructions

1. Preheat your oven to 350°F (175°C) and prepare a baking sheet with parchment paper or a silicone mat.
2. In a medium bowl, whisk together the almond flour, baking soda, salt, and optional cinnamon.
3. In a separate bowl, mix the maple syrup, melted coconut oil, egg (or flax egg), and vanilla extract until smooth.
4. Combine the wet ingredients with the dry ones, stirring until a thick, slightly sticky dough forms.
5. Gently fold in the chopped cranberries and optional nuts.
6. Scoop tablespoon-sized portions of dough and roll into balls. Place them on the baking sheet with space between each cookie.
7. Lightly press each cookie ball down to flatten slightly.
8. Bake for 10-12 minutes or until the edges are golden and the centers are firm.
9. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

For chewier cookies, consider adding an extra egg or increasing the maple syrup slightly. Refrigerating the dough for 15-30 minutes makes it easier to scoop.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 120
• Sugar: 7g
• Sodium: 50mg
• Fat: 8g
• Saturated Fat: 6g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 20mg

Keywords: gluten-free cookies, almond flour cookies, cranberry cookies, healthy cookies