Description
These Gluten-Free Almond Flour Cookies with Cranberries and Maple Syrup are a delicious, naturally sweetened treat perfect for those seeking a dairy-free, gluten-free dessert. Soft and chewy with a subtle cinnamon hint, they combine the nutty flavor of almond flour with the tartness of dried cranberries and the sweetness of pure maple syrup. Ideal for festive occasions or everyday snacking.
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
Add-ins
- 1/2 cup dried cranberries (preferably unsweetened)
- 1/4 cup chopped walnuts or pecans (optional)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Combine Dry Ingredients: In a medium bowl, whisk together almond flour, baking soda, salt, and cinnamon until evenly mixed to create a consistent dry base for the dough.
- Mix Wet Ingredients: In a large bowl, whisk the melted coconut oil, pure maple syrup, egg, and vanilla extract until smooth and thoroughly combined to form the wet component.
- Form the Dough: Gradually add the dry ingredients to the wet ingredients, stirring until a soft dough forms, ensuring the mixture is well incorporated without overmixing.
- Add Cranberries and Nuts: Gently fold in the dried cranberries and chopped nuts (if using) to distribute them evenly throughout the dough.
- Scoop and Shape Cookies: Using a tablespoon, scoop portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Lightly flatten each cookie with your fingers or the back of a spoon to promote even baking.
- Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10 to 12 minutes, or until the edges turn golden brown, signaling that the cookies are cooked through.
- Cool the Cookies: 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, ensuring the best texture and flavor.
Notes
- You can replace the egg with a flax egg to make these cookies vegan-friendly.
- For a festive twist, add a teaspoon of orange zest to the dough to enhance the flavor profile.
