Description
Delicious gluten-free cookies made with almond flour, cranberries, and maple syrup, perfect for any occasion.
Ingredients
Scale
- 2 cups almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon (optional)
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 large egg (or flax egg)
- 1/2 teaspoon vanilla extract
- 1/2 cup dried cranberries, roughly chopped
- 1/4 cup chopped nuts (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together almond flour, baking soda, salt, and cinnamon.
- In a separate bowl, whisk together maple syrup, melted coconut oil, egg (or flax egg), and vanilla until smooth.
- Combine wet ingredients with dry ingredients and stir until a thick dough forms.
- Fold in chopped cranberries and nuts.
- Scoop tablespoon-sized portions of dough, roll into balls, and place on the baking sheet.
- Flatten each ball slightly and bake for 10-12 minutes until edges are golden.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Freezes well for 3 months.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 8g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg