Description
Delight in these Gluten-Free Almond Flour Cookies made with tart cranberries and natural sweetness from maple syrup. Perfect for a healthy snack or a cozy treat, these cookies combine wholesome ingredients with a tender texture and a hint of cinnamon for extra warmth.
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)
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 even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the almond flour, baking soda, salt, and optional cinnamon until fully combined and evenly distributed.
- 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 integrated.
- Form the Dough: Pour the wet ingredients into the dry ingredients and stir until a thick but slightly sticky dough forms, ensuring all ingredients are thoroughly blended.
- Add Cranberries and Nuts: Gently fold in the chopped cranberries and optional nuts, making sure they are evenly dispersed throughout the dough for consistent flavor and texture.
- Shape Cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Place the balls onto the prepared baking sheet, spacing them about 2 inches apart. Lightly press each ball to flatten slightly.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes or until the edges are golden brown and the centers are set, indicating doneness.
- 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 or storing.
Notes
- For a vegan version, substitute the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water, mixed and rested for 5 minutes).
- Use coconut oil or butter depending on dietary preferences; coconut oil keeps the recipe dairy-free.
- Optional cinnamon adds a warm spice note but can be omitted if preferred.
- Chopped nuts add a nice crunch but are optional; you can substitute or omit based on allergies or taste.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
