If you’re craving a wholesome treat that’s just sweet enough, bursting with tangy cranberries, and naturally gluten-free, these Gluten-Free Almond Flour Cookies with Cranberries and Maple Syrup deserve a spot on your must-bake list. Every cookie has a soft middle, golden edges, and a delightful chew from dried cranberries, all naturally sweetened with pure maple syrup. Plus, you can make the dough in minutes using ingredients you probably already have in your pantry! This recipe is a true celebration of simple, nourishing baking that tastes as good as it looks.
Ingredients You’ll Need
You only need a handful of pantry staples to make these cookies, but don’t be fooled by the short ingredient list—each one plays an important role in taste and texture! From nutty almond flour for structure to coconut oil for richness, these elements combine to create an irresistible cookie you’ll want to make on repeat. Here’s what you’ll need:
- Almond flour: Gives a tender crumb and rich, naturally nutty flavor, perfectly suited for gluten-free baking.
- Baking soda: Helps the cookies rise just enough for a light, soft bite.
- Salt: Balances the sweetness and sharpens all the flavors.
- Cinnamon (optional): Adds a warm, subtle spice if you like an extra cozy note.
- Egg: Binds the dough together for a perfectly tender cookie.
- Maple syrup: Provides natural sweetness and a hint of caramel flavor that complements the almonds and cranberries beautifully.
- Coconut oil (melted and cooled): Adds a subtle tropical aroma and keeps the cookies ultra moist.
- Vanilla extract: Rounds out the flavors and enhances the overall aroma.
- Dried cranberries: Bring chewy texture, bright color, and a pop of tartness to every bite—try and find unsweetened or reduced sugar if you can!
How to Make Gluten-Free Almond Flour Cookies with Cranberries and Maple Syrup
Step 1: Prepare Your Baking Sheet
Start by preheating your oven to 350°F and lining a baking sheet with parchment paper. This not only prevents sticking, but also gives the cookies just the right amount of crispy, golden bottom. Your kitchen is about to smell amazing!
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the almond flour, baking soda, salt, and cinnamon (if you’re using it). Whisking helps distribute the leavening and spice so that every cookie comes out evenly flavored and perfectly textured.
Step 3: Mix Wet Ingredients
In another bowl, whisk the egg, maple syrup, melted coconut oil, and vanilla extract until totally smooth and unified. This step ensures the richness and sweetness are evenly spread through every single cookie.
Step 4: Make the Dough
Add the wet ingredients to your bowl of dry ingredients. Stir gently but thoroughly until everything is just combined—don’t overmix. The dough should be soft and cohesive, easy to scoop but not runny.
Step 5: Add Cranberries
Fold in the dried cranberries to evenly distribute that pop of tartness and beautiful ruby color in every scoop. The contrast with the sweet, nutty dough is truly irresistible in these Gluten-Free Almond Flour Cookies with Cranberries and Maple Syrup.
Step 6: Shape and Bake
Scoop out tablespoon-sized portions of dough onto your prepared baking sheet, making sure to space them about two inches apart. Gently flatten each cookie with your hand or the back of a spoon—this helps them bake up with a classic cookie shape and chewy center.
Step 7: Bake to Perfection
Bake the cookies for 10–12 minutes, or until the edges take on a lovely golden hue. Don’t worry if they still look slightly soft in the center; they’ll firm up as they cool and stay perfectly chewy!
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for about five minutes before transferring them to a wire rack to cool completely. This short rest helps them set, making them easy to handle and doubly delicious.
How to Serve Gluten-Free Almond Flour Cookies with Cranberries and Maple Syrup
Garnishes
Add a sprinkle of flaky sea salt right after baking for a bold, modern finish, or dust the cooled cookies lightly with powdered sugar for a classic touch. A few extra cranberries pressed into the tops before baking make them look as inviting as a bakery window display!
Side Dishes
These cookies pair beautifully with a mug of herbal tea, hot coffee, or a tall glass of iced almond milk. For a festive afternoon treat, serve them alongside a fruit platter or a scoop of coconut yogurt for a light and nourishing dessert plate.
Creative Ways to Present
Stack the cookies in clear cellophane bags tied with ribbon for holiday gifting, or arrange them on a rustic wooden tray for a brunch spread. You can even crumble the cookies over vanilla ice cream or Greek yogurt to create a decadent, gluten-free parfait. The opportunities to show off these Gluten-Free Almond Flour Cookies with Cranberries and Maple Syrup are endless!
Make Ahead and Storage
Storing Leftovers
Keep your cookies fresh by storing them in an airtight container at room temperature. They stay moist and flavorful for up to four days, making them perfect for snacking or packing in lunchboxes all week!
Freezing
If you want to bake ahead, Gluten-Free Almond Flour Cookies with Cranberries and Maple Syrup freeze wonderfully! Let baked cookies cool completely, then freeze them in a single layer before transferring to an airtight bag or container. Pull them out as needed for a homemade treat anytime.
Reheating
To recapture that just-baked magic, pop a frozen or leftover cookie in a preheated 300°F oven for 2 to 3 minutes. This will revive the texture and bring back their glorious aroma, making them taste freshly made, every time.
FAQs
Can I make these cookies vegan?
Absolutely! Swap the egg for a flax egg (1 tablespoon flax meal mixed with 2.5 tablespoons water). Let it sit for a few minutes to thicken, then use as directed. You’ll get a wonderful texture and flavor with no eggs required.
Are these cookies really gluten-free?
Yes, every ingredient in Gluten-Free Almond Flour Cookies with Cranberries and Maple Syrup is naturally gluten-free. Just be sure to double-check your baking soda and dried cranberries are also certified gluten-free if cross-contamination is a concern.
Can I substitute another sweetener for maple syrup?
Honey or agave syrup can be used in a pinch, though maple syrup adds an unmatched depth and warmth to this recipe. If using another liquid sweetener, the texture may change slightly, but the cookies will still be delicious.
What variations can I try?
This recipe is super versatile! Swap out cranberries for raisins, chopped dark chocolate, or chopped nuts for fun flavor twists. Try a dash of orange zest to echo the tart fruitiness, or even a sprinkle of cardamom or nutmeg for added spice.
How do I know when the cookies are done?
Look for lightly golden edges while the centers still seem a little soft. They’ll set up as they cool, delivering that perfect chewy-in-the-middle, crisp-on-the-edge texture you expect from Gluten-Free Almond Flour Cookies with Cranberries and Maple Syrup.
Final Thoughts
If you’re searching for a naturally sweet, versatile treat that feels like a warm hug, Gluten-Free Almond Flour Cookies with Cranberries and Maple Syrup should be your next baking adventure. Whether for a cozy afternoon snack or a special gift, these cookies will win you over, bite after nutty, fruity, chewy bite. Try them, share them, and let their simple magic become a part of your baking repertoire!
Print
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 those with dietary restrictions or anyone looking for a healthier cookie option. The combination of almond flour, maple syrup, and dried cranberries creates a deliciously chewy cookie with a hint of sweetness. Enjoy these cookies as a guilt-free indulgence or share them with friends and family!
Ingredients
Almond Flour Cookies:
- 2 cups almond flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cinnamon (optional)
Wet Ingredients:
- 1 large egg
- ¼ cup maple syrup
- ¼ cup coconut oil, melted and cooled
- 1 teaspoon vanilla extract
Additions:
- ½ cup dried cranberries (preferably unsweetened or reduced sugar)
Instructions
- Preheat Oven: Preheat oven to 350°F and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together almond flour, baking soda, salt, and cinnamon if using.
- Combine Wet Ingredients: In a separate bowl, whisk egg, maple syrup, melted coconut oil, and vanilla extract until smooth.
- Combine Mixtures: Add wet ingredients to dry ingredients and stir until fully combined. Fold in dried cranberries.
- Bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheet. Flatten each cookie and bake for 10–12 minutes until lightly golden.
- Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Store cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
- You can swap cranberries for chopped dark chocolate, raisins, or chopped nuts.
- For a vegan version, use a flax egg instead of a regular egg.
- 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
