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
Scale
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
