Gluten-Free Almond Flour Cookies with Cranberries and Maple Syrup Recipe
If you’re yearning for a cookie recipe that checks every box—healthy, naturally sweetened, loaded with chewy fruit, and guaranteed to wow gluten-free and traditional dessert lovers alike—you’ve found it in these Gluten-Free Almond Flour Cookies with Cranberries and Maple Syrup. With each bite, you’ll get the nutty richness of almond flour, a gentle sweetness from pure maple syrup, and little bursts of tart cranberries, all wrapped up in a cookie that comes together in under half an hour. This is my go-to treat for cozy afternoons or anytime I need a quick, delicious snack that fits just about every dietary need.
Ingredients You’ll Need
Each ingredient in these cookies is picked to deliver maximum flavor and texture, without anything extra. You likely have most of these on hand, and each one plays an important role in creating cookies that are moist, chewy, and absolutely irresistible.
- Almond flour: Provides a moist, tender crumb and packs each cookie with healthy fats and protein.
- Baking soda: Gives the cookies a slight lift, keeping them light and soft.
- Salt: Enhances the flavors and balances the sweetness perfectly.
- Ground cinnamon: Adds just the right amount of cozy spice to complement the cranberries.
- Coconut oil (melted): Makes the cookies rich and keeps them dairy-free, with a hint of tropical aroma.
- Pure maple syrup: Sweetens naturally and gives each bite a unique, earthy depth.
- Large egg: Binds everything together for perfectly chewy cookies (flax egg works if you’re vegan!).
- Vanilla extract: Rounds out the flavor and brings in a comforting aroma.
- Dried cranberries: Bring pops of tartness and color—look for unsweetened if possible to control sugar content.
- Chopped walnuts or pecans (optional): Add crunch and a lovely nutty note, totally up to your preference.
How to Make Gluten-Free Almond Flour Cookies with Cranberries and Maple Syrup
Step 1: Preheat and Prep
Start by setting your oven to 350°F (175°C). Line a baking sheet with parchment paper to ensure the cookies won’t stick and cleanup will be a breeze. This small bit of prep is totally worth it for perfectly baked cookies!
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the almond flour, baking soda, salt, and cinnamon. This step ensures everything is evenly distributed—no accidental salty bites, and the cinnamon will flavor every crumb.
Step 3: Combine the Wet Ingredients
In a separate, larger bowl, whisk the melted coconut oil, maple syrup, egg, and vanilla extract until you get a silky, unified mixture. Make sure your oil is melted and slightly cooled so it blends right in. The aroma at this stage is already amazing!
Step 4: Bring Dough Together
Add your dry mixture into the wet ingredients. Stir gently but thoroughly until a soft dough forms. The almond flour absorbs liquid quickly, so don’t worry if it thickens up fast—this is exactly what you want for easy cookie shaping.
Step 5: Add Cranberries and Nuts
Now the fun part: fold in the dried cranberries and, if you like, the walnuts or pecans. Each scoop will now hold little pockets of tart fruit and (optionally) crunchy nuts, making every bite unique.
Step 6: Shape and Bake
Scoop out tablespoon-sized mounds of dough onto your prepared sheet, spacing them about 2 inches apart; these don’t spread much, but a little space helps. Give each cookie a gentle press to flatten. Bake for 10–12 minutes, until the edges turn golden brown and your kitchen smells heavenly.
Step 7: Cool Before Enjoying
Let the cookies cool on the pan for 5 minutes to set, then transfer them to a wire rack to cool completely. They’ll firm up as they cool, so don’t worry if they seem soft right away—patience pays off!
How to Serve Gluten-Free Almond Flour Cookies with Cranberries and Maple Syrup
Garnishes
For a special touch, dust the cookies with a bit of powdered sugar or drizzle with a tiny bit more maple syrup. You can even add a light sprinkle of orange zest for those festive occasions—it brightens up the cranberries gorgeously!
Side Dishes
Pair these cookies with a hot cup of tea, a frothy coffee, or even a glass of cold almond milk. If you’re setting up a dessert table, they sit beautifully alongside dark chocolate squares or a platter of fresh fruit for color and contrast.
Creative Ways to Present
Try sandwiching a scoop of vanilla (or dairy-free) ice cream between two cookies for a decadent treat. Or package a stack with rustic twine for sweet holiday gifts. They also look lovely layered in a jar for an edible gift that’s both eye-catching and heartfelt.
Make Ahead and Storage
Storing Leftovers
Place your leftover cookies in an airtight container at room temperature. They’ll stay fresh and chewy for up to 4 days. If you want to keep them extra soft, toss a slice of apple into the container—the cookies will absorb a touch of moisture from the fruit.
Freezing
If you bake a big batch (and why not!), rest assured these Gluten-Free Almond Flour Cookies with Cranberries and Maple Syrup freeze like a dream. Let them cool completely, then layer between sheets of parchment in a freezer-safe zip bag. They’ll keep for up to two months; just pull a few out whenever the craving strikes.
Reheating
To refresh chilled or frozen cookies, pop them in a 300°F oven for 3 to 5 minutes. They’ll emerge warm, slightly crisp at the edges, and just as delicious as the day you made them! Let them cool off for a minute before serving so you don’t burn your tongue on the hot cranberries.
FAQs
Are these cookies totally gluten-free?
Yes, every ingredient in Gluten-Free Almond Flour Cookies with Cranberries and Maple Syrup is naturally gluten-free, as long as you check your baking soda and extracts for certified gluten-free labels. Almond flour is made from ground almonds, so it’s naturally free of gluten and safe for those with sensitivities.
Can I substitute the coconut oil with something else?
Absolutely! Melted butter or a neutral oil like avocado or light olive oil can replace the coconut oil, but be aware this will slightly change the taste and texture. I find coconut oil adds a subtle richness that pairs perfectly with the flavors here.
Is it possible to make these vegan?
Definitely! Simply swap the egg for a flax egg (combine 1 tablespoon of ground flaxseed with 3 tablespoons of water, let it gel, and use as you would the egg). The rest of the ingredients are already vegan, so you’ll end up with a treat everyone can enjoy.
What if I only have sweetened cranberries?
If unsweetened cranberries are hard to find, you can use the sweetened kind—just know your cookies will turn out a bit sweeter. You might consider reducing the maple syrup by a tablespoon if you want to balance things out, but honestly, the flavor is delightful either way.
How can I add my own twist?
Gluten-Free Almond Flour Cookies with Cranberries and Maple Syrup are a fabulous base for experimentation! Toss in some orange zest for zing, swap in chopped dark chocolate instead of nuts for extra decadence, or even add a pinch of cardamom for a new layer of flavor. They’re endlessly adaptable to your cravings.
Final Thoughts
There’s something truly special about sharing a homemade batch of Gluten-Free Almond Flour Cookies with Cranberries and Maple Syrup—whether it’s for a holiday party, an after-school treat, or just because you’re in the mood to bake. I hope you give these a try and enjoy every chewy, naturally sweet bite as much as I do. Happy baking!
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Gluten-Free Almond Flour Cookies with Cranberries and Maple Syrup Recipe
- Total Time: 22 minutes
- Yield: 18 cookies 1x
- Diet: Vegetarian
Description
These Gluten-Free Almond Flour Cookies with Cranberries and Maple Syrup are a delightful treat that’s perfect for any occasion. The combination of almond flour, sweet maple syrup, and tart cranberries creates a flavorful cookie that is sure to please. Whether you follow a gluten-free diet or simply love delicious cookies, this recipe is a must-try!
Ingredients
Dry Ingredients:
- 2 cups almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
Wet Ingredients:
- 1/4 cup coconut oil, melted and slightly cooled
- 1/3 cup pure maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup dried cranberries (preferably unsweetened)
- 1/4 cup chopped walnuts or pecans (optional)
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare Dry Ingredients: In a medium bowl, whisk together the almond flour, baking soda, salt, and cinnamon.
- Mix Wet Ingredients: In a separate large bowl, whisk the melted coconut oil, maple syrup, egg, and vanilla extract until smooth and well combined.
- Combine and Add Mix-Ins: Add the dry ingredients to the wet and stir until a soft dough forms. Fold in the dried cranberries and nuts if using.
- Shape and Bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, flatten slightly, and bake for 10-12 minutes until golden brown.
- Cool and Enjoy: Allow the cookies to cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- You can replace the egg with a flax egg for a vegan option.
- For a festive twist, add a bit of orange zest to the dough.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg
