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