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Indulge in the perfect blend of nutty almond flour, sweet maple syrup, and tart cranberries with these delightful Almond Flour Cookies with Cranberries and Maple Syrup. These cookies are not only gluten-free but also packed with flavor and texture, making them an ideal treat for any occasion.
I first discovered the magic of almond flour cookies when I was searching for a healthier alternative to traditional baked goods. The combination of almond flour and maple syrup creates a unique taste that’s both comforting and satisfying. Adding cranberries was a game-changer, as their tartness perfectly balances the sweetness of the maple syrup.
Get ready to embark on a baking adventure that will fill your kitchen with the irresistible aroma of freshly baked Almond Flour Cookies with Cranberries and Maple Syrup.
What to Expect
- Time: Approximately 25 minutes
- Difficulty: Easy
Before You Begin
Before you start, make sure all your ingredients are at room temperature. This ensures that everything mixes well and your Almond Flour Cookies with Cranberries and Maple Syrup turn out perfectly every time.
Ingredients You’ll Need
| Ingredient | Quantity |
|---|---|
| Almond flour | 2 cups |
| Baking soda | 1/2 teaspoon |
| Salt | 1/4 teaspoon |
| Cinnamon (optional) | 1/4 teaspoon |
| Maple syrup (or honey) | 1/4 cup |
| Coconut oil, melted (or butter for non-dairy option) | 1/4 cup |
| Large egg (or flax egg for vegan option) | 1 |
| Vanilla extract | 1/2 teaspoon |
| Dried cranberries, roughly chopped | 1/2 cup |
| Chopped nuts (optional, such as walnuts or pecans) | 1/4 cup |
Step-by-Step Guide
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Prepare the Dry Ingredients: In a medium bowl, whisk together the almond flour, baking soda, salt, and cinnamon (if using).
- Mix the Wet Ingredients: In a separate bowl, whisk together the maple syrup, melted coconut oil, egg (or flax egg), and vanilla extract until smooth and well combined.
- Combine Wet and Dry Ingredients: Add the wet ingredients into the dry ingredients and stir until a dough forms. The dough should be thick but slightly sticky.
- Fold in Cranberries and Nuts: Gently fold in the chopped cranberries and any nuts, if using. Ensure they are evenly distributed throughout the dough.
- Form the Cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Place them onto the prepared baking sheet about 2 inches apart. Gently press down on each ball to flatten slightly.
- Bake: Bake in the preheated oven for 10-12 minutes or until the edges of the cookies are golden brown and the centers are set.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Pointers for Perfection & How to Store
For the best results, make sure not to overbake your Almond Flour Cookies with Cranberries and Maple Syrup. They should be golden brown around the edges but still soft in the center. Store these cookies in an airtight container at room temperature for up to 5 days, or freeze them for up to 3 months.
For more delicious recipes, check out this Gluten Free Nut And Seed Energy Cookies Recipe.
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Almond Flour Cookies with Cranberries and Maple Syrup
- Total Time: 22
- Yield: 15 cookies 1x
- Diet: Gluten Free
Description
These Gluten-Free Almond Flour Cookies with Cranberries and Maple Syrup are a delightful chewy cookie perfect for fall or holiday baking. Naturally gluten-free and packed with nutty almond flour, tart dried cranberries, and the warm sweetness of maple syrup, they are incredibly easy to make and taste like pure comfort.
Ingredients
— The Cookie Dough —
1 ½ cups superfine blanched almond flour (ensure it’s blanched for a smoother texture)
½ teaspoon baking soda
¼ teaspoon salt
½ teaspoon ground cinnamon
½ cup (1 stick) unsalted butter, softened to room temperature
½ cup pure maple syrup (or honey)
1 large egg, room temperature
1 teaspoon pure vanilla extract
— The Mix-ins —
½ cup dried cranberries (or chopped dried apricots)
½ cup chopped pecans or walnuts (optional, for crunch)
Instructions
1. Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat.
2. Mix Dry Ingredients: In a medium bowl, whisk together the almond flour, baking soda, salt, and cinnamon until well combined.
3. Cream Wet Ingredients: In a large bowl (or stand mixer), beat the softened butter and maple syrup together until smooth and creamy. (Maple syrup is less sticky than honey and gives a better flavor).
4. Add Egg & Vanilla: Beat in the egg and vanilla extract until fully incorporated.
5. Combine: Add the dry ingredients to the wet ingredients. Mix on low speed or stir with a spatula until a soft, slightly sticky dough forms. Do not overmix.
6. Fold in Mix-ins: Gently fold in the dried cranberries and chopped nuts (if using).
7. Scoop & Shape: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet. Space them about 2 inches apart.
8. Flatten: These cookies do not spread much on their own. Gently press down on each ball with the bottom of a glass or your fingertips to flatten them into thick discs.
9. Bake: Bake for 10–12 minutes, or until the edges are lightly golden brown and the centers look set but still slightly soft. They will firm up as they cool.
10. Cool: Let the cookies cool on the baking sheet for 5–10 minutes before transferring them to a wire rack to cool completely.
Notes
Almond Flour Tip: Use superfine blanched almond flour for the smoothest texture. Almond meal (with skins) will create a coarser cookie.
Date Sweetener: Maple syrup provides a lovely caramel note that complements the cranberries and nuts. You can substitute honey, but the flavor will be slightly different.
Storage: Store in an airtight container at room temperature for up to 5 days. They are best when chewy, not crisp.
Flourless Option: If you want to make these entirely flourless, replace the almond flour with an equal amount of extra almond meal or slightly more finely ground seeds like sunflower or pumpkin.
- Prep Time: 10
- Cook Time: 12
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10
- Sodium: 70
- Fat: 8
- Saturated Fat: 3
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 16
- Fiber: 2
- Protein: 3
- Cholesterol: 25
Your Burning Questions Answered!
- Can I use a different sweetener?
- Yes, you can substitute honey or agave syrup for the maple syrup in these Almond Flour Cookies with Cranberries and Maple Syrup.
- Can I make these cookies vegan?
- Absolutely! Use a flax egg instead of a regular egg and ensure your chocolate chips are vegan-friendly.
How do I know when the cookies are done?
The edges should be golden brown, and the centers should be set but still slightly soft to the touch.
Dig In & Enjoy!
These Almond Flour Cookies with Cranberries and Maple Syrup are a delightful treat that combines the richness of almond flour with the sweetness of maple syrup and the tartness of cranberries. Whether you’re enjoying them with a cup of tea or sharing them with friends, these cookies are sure to impress. For more delicious ideas, follow me on Pinterest.