Description
These Gluten-Free Almond Flour Cookies with Cranberries and Maple Syrup are a delicious, naturally sweetened treat perfect for those avoiding gluten. Soft and slightly chewy with a hint of cinnamon and bursts of tart cranberries, these cookies are easy to make and ideal for a healthy snack or dessert.
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 cinnamon (if using) until well combined, ensuring the leavening agent is 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 homogeneous.
- Form the Dough: Pour the wet ingredients into the dry ingredients and stir gently until a thick, slightly sticky dough forms. Avoid overmixing to keep the cookies tender.
- Add Cranberries and Nuts: Fold in the chopped dried cranberries and nuts evenly, distributing them throughout the dough for bursts of flavor and texture.
- Shape the Cookies: Scoop tablespoon-sized portions of dough and roll into balls. Place them about 2 inches apart on the prepared baking sheet. Flatten each ball gently with your hand or a spatula to shape the cookies.
- Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges turn golden brown and the centers appear set but still soft.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, ensuring a perfect texture.
Notes
- For a vegan option, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, set for 5 minutes).
- You can swap maple syrup with honey if not strictly vegan.
- Use butter instead of coconut oil for a richer flavor, but keep in mind this is not dairy-free then.
- Adding cinnamon is optional but adds a warm spice note to the cookies.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
