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Gluten-Free Almond Flour Cookies

Deliciously chewy cookies made with almond flour, cranberries, and maple syrup, perfect for anyone looking for a gluten-free treat.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 16 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups almond flour Lightly packed for the best texture. Blanched almond flour is recommended.
  • 1/2 teaspoon baking soda Helps the cookies puff up beautifully.
  • 1/4 teaspoon salt Enhances the sweetness of the maple syrup and cranberries.
  • 1/4 teaspoon cinnamon Optional: Adds a warm spice vibe.
Wet Ingredients
  • 1/4 cup maple syrup Natural sweetener; honey can be used as a substitute.
  • 1/4 cup coconut oil, melted Provides richness; can use butter for non-dairy option.
  • 1 large egg For vegan option, use flax egg (1 tbsp flaxseed mixed with 2.5 tbsp water).
  • 1/2 teaspoon vanilla extract Elevates flavor.
Add-Ins
  • 1/2 cup dried cranberries, roughly chopped Provides tartness.
  • 1/4 cup chopped nuts (optional, such as walnuts or pecans) Adds crunch and nutrition.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the almond flour, baking soda, salt, and cinnamon (if using).
  3. In a separate bowl, whisk together the maple syrup, melted coconut oil, egg (or flax egg), and vanilla extract until smooth.
  4. Add the wet ingredients into the dry ingredients and stir until a cohesive dough forms.
  5. Carefully fold in the chopped cranberries and any optional nuts.
  6. Using a tablespoon, scoop portions of dough and roll them into balls, placing them on the prepared sheet about 2 inches apart.
  7. Gently press down on each ball to flatten slightly.
Baking
  1. Bake in the preheated oven for 10-12 minutes or until the edges are golden brown and the centers are set but still soft.
  2. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to a week, or freeze for up to three months. Avoid overmixing the dough for best texture.