Description
Deliciously nutty and sweet, these gluten-free cookies are made with almond flour, cranberries, and maple syrup for a wholesome treat.
Ingredients
Scale
- 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)
Instructions
- Preheat your oven to 350°F (175°C) and prepare a baking sheet with parchment paper or a silicone mat.
- In a medium bowl, whisk together the almond flour, baking soda, salt, and optional cinnamon.
- In a separate bowl, mix the maple syrup, melted coconut oil, egg (or flax egg), and vanilla extract until smooth.
- Combine the wet ingredients with the dry ones, stirring until a thick, slightly sticky dough forms.
- Gently fold in the chopped cranberries and optional nuts.
- Scoop tablespoon-sized portions of dough and roll into balls. Place them on the baking sheet with space between each cookie.
- Lightly press each cookie ball down to flatten slightly.
- Bake for 10-12 minutes or until the edges are golden and the centers are firm.
- 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