Description

Delight in these Gluten-Free Almond Flour Cookies with Cranberries and Maple Syrup, a perfect blend of nutty almond flour and sweet dried cranberries, naturally sweetened with maple syrup and gently spiced with cinnamon. These cookies are easy to make, baked to golden perfection, and offer a chewy texture with a hint of crunch from optional nuts, making them an ideal gluten-free treat for any occasion.

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)

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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. This ensures the leavening agent is evenly distributed and the flavor is balanced throughout the dough.
Combine Wet Ingredients: In a separate bowl, whisk together the maple syrup, melted coconut oil, egg (or flax egg), and vanilla extract until smooth and fully combined, creating a cohesive liquid mixture.
Form the Dough: Pour the wet ingredients into the dry ingredients and stir until a thick, slightly sticky dough forms. Avoid overmixing to keep the dough tender.
Add Cranberries and Nuts: Gently fold the roughly chopped dried cranberries and optional chopped nuts into the dough, ensuring an even distribution for bursts of flavor and texture in every bite.
Shape the Cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Place these balls onto the prepared baking sheet about 2 inches apart to allow spreading. Slightly flatten each ball with your fingers or the back of a spoon.
Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges turn golden brown and the centers are set but still soft, signaling perfectly baked cookies.
Cool the Cookies: 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, preventing breakage and ensuring the best texture.

Notes

For a vegan version, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, set for 5 minutes).
Use honey instead of maple syrup if preferred or if maple syrup is unavailable.
Optionally, add chopped walnuts or pecans for extra crunch and flavor.
Make sure the coconut oil or butter is melted but not hot to avoid cooking the egg prematurely.
Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Do not overbake to keep cookies soft and chewy inside.