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

Scale

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)

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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