Gluten-Free Almond Flour Cookies with Cranberries and Maple Syrup Recipe
If you’re looking for a treat that’s equal parts wholesome and irresistible, these Gluten-Free Almond Flour Cookies with Cranberries and Maple Syrup are about to become your new go-to. Imagine tender cookies with the delicate nuttiness of almond flour, bursts of tart cranberry, a hint of spice, and the gentle sweetness of pure maple syrup—all in one impossibly easy recipe. Whether you’re gluten-free by necessity or by choice, or you just love a cookie that feels both comforting and special, you’ll fall head over heels for these delightful bites.
Ingredients You’ll Need
Every ingredient in these cookies is carefully chosen to bring out the best flavor and texture. You don’t need anything fancy—just simple, pantry-friendly staples that work together to create pure cookie magic!
- Almond flour: The star of the show, almond flour gives these cookies a perfectly soft, chewy crumb and a subtle nutty flavor.
- Baking soda: Just a touch helps the cookies rise slightly for a tender bite.
- Salt: A pinch brings out all the flavors and balances the sweetness.
- Ground cinnamon (optional): Adds cozy warmth and a hint of spice that pairs beautifully with cranberries and maple syrup.
- Pure maple syrup: The natural sweetener that gives the cookies their signature flavor and an irresistible moistness.
- Coconut oil or unsalted butter, melted: Provides richness and keeps the cookies perfectly soft.
- Large egg: Binds everything together and gives the cookies their structure.
- Vanilla extract: Enhances all the other flavors and adds that classic cookie aroma.
- Dried cranberries (preferably unsweetened): Bring tartness and chewy texture to every bite.
- Chopped walnuts or pecans (optional): Add crunch and a nutty depth that makes these cookies extra special.
How to Make Gluten-Free Almond Flour Cookies with Cranberries and Maple Syrup
Step 1: Gather and Prep Your Ingredients
Start by making sure you have all your ingredients measured and ready to go. This simple prep step not only streamlines the process, but also ensures your cookies come together effortlessly. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the almond flour, baking soda, salt, and cinnamon (if you’re using it). This quick mix ensures even distribution of the leavening and seasoning, so every cookie bakes up perfectly.
Step 3: Combine the Wet Ingredients
Grab another bowl and whisk together the maple syrup, melted coconut oil or butter, egg, and vanilla extract. The maple syrup not only sweetens but also lends a beautiful depth of flavor, while the fat from the oil or butter guarantees a luscious cookie texture.
Step 4: Bring It All Together
Pour the wet mixture into your bowl of dry ingredients and stir until everything is just combined. The dough will be thick and a little sticky—exactly what you want! Resist the urge to overmix, as this keeps your cookies tender.
Step 5: Add the Cranberries and Nuts
Fold in the dried cranberries and, if you like, the chopped walnuts or pecans. These mix-ins give each cookie a pop of color, chew, and crunch, turning a simple dough into something truly special.
Step 6: Shape and Bake
Scoop the dough into heaping tablespoons and place them on your prepared baking sheet, leaving about 2 inches between each. Gently flatten the tops with your fingers or the back of a spoon—this helps them bake evenly. Pop them in the oven for 10 to 12 minutes, until the edges are golden and the centers are set.
Step 7: Cool and Enjoy
Let the cookies cool on the pan for about 5 minutes (they’ll be quite soft at first), then transfer to a wire rack to finish cooling. This little pause ensures they firm up just right, so you can enjoy that perfect texture when you take your first bite!
How to Serve Gluten-Free Almond Flour Cookies with Cranberries and Maple Syrup
Garnishes
For a beautiful finishing touch, try sprinkling your Gluten-Free Almond Flour Cookies with Cranberries and Maple Syrup with a pinch of flaky sea salt or a dusting of powdered sugar right after baking. If you love a bit of extra sparkle, a drizzle of white chocolate takes them over the top for special occasions.
Side Dishes
Pair your cookies with a steaming mug of herbal tea, rich hot chocolate, or a frothy latte for the ultimate cozy treat. These cookies are also wonderful alongside a fresh fruit salad or a scoop of vanilla ice cream for a more decadent dessert option.
Creative Ways to Present
Arrange your Gluten-Free Almond Flour Cookies with Cranberries and Maple Syrup on a rustic wooden board with small bowls of mixed nuts and dried fruits for a gorgeous dessert platter. Or wrap them up in a pretty box with a ribbon for a heartfelt homemade gift—everyone loves a thoughtful, delicious surprise!
Make Ahead and Storage
Storing Leftovers
Keep leftover cookies in an airtight container at room temperature for up to four days. They’ll stay soft and flavorful—perfect for grabbing as a snack or quick breakfast on busy mornings.
Freezing
These Gluten-Free Almond Flour Cookies with Cranberries and Maple Syrup freeze beautifully! Place cooled cookies in a single layer in a freezer-safe bag or container. They’ll keep for up to two months. Thaw at room temperature for that fresh-baked taste whenever the craving hits.
Reheating
If you like your cookies warm, just pop one or two in the microwave for about 10 seconds. The cranberries get extra chewy and the aroma of maple and vanilla will fill your kitchen all over again.
FAQs
Can I use honey instead of maple syrup?
While honey can be used in a pinch, maple syrup really gives Gluten-Free Almond Flour Cookies with Cranberries and Maple Syrup their unique flavor and helps keep them moist. If you do swap, note that honey is a bit sweeter, so you may want to reduce the amount slightly.
Can I make these cookies vegan?
Absolutely! Simply replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let it sit for a few minutes to thicken) and use coconut oil instead of butter. The cookies will be just as delicious and completely plant-based.
What kind of cranberries work best?
Unsweetened dried cranberries are ideal because they provide the right balance of tartness without making the cookies overly sweet. If you only have sweetened cranberries, just reduce the maple syrup slightly to compensate.
Can I substitute the nuts or leave them out?
Definitely! The chopped walnuts or pecans are optional. If you’re nut-free or just not a fan, feel free to leave them out—the cookies will still be fantastic. Alternatively, you can try sunflower seeds or pumpkin seeds for a nut-free crunch.
How do I keep the cookies from spreading too much?
If your dough feels very loose, try chilling it in the fridge for 15-20 minutes before scooping and baking. This helps the cookies hold their shape, especially if your kitchen is warm or you’re using melted coconut oil.
Final Thoughts
There’s something extra satisfying about baking a batch of Gluten-Free Almond Flour Cookies with Cranberries and Maple Syrup, knowing they’re both nourishing and downright delicious. I can’t wait for you to taste the sweet-tart cranberry pops and rich maple notes in every bite. Give this recipe a try—you might just discover your new favorite cookie, whether you’re gluten-free or not!
Print
Gluten-Free Almond Flour Cookies with Cranberries and Maple Syrup Recipe
- Total Time: 22 minutes
- Yield: 16 cookies 1x
- Diet: Vegetarian
Description
Delight in these Gluten-Free Almond Flour Cookies with Cranberries and Maple Syrup, a healthy and delicious treat perfect for a snack or dessert. These cookies combine the nutty richness of almond flour with the natural sweetness of maple syrup and tart dried cranberries. Easy to make and gluten-free, they are perfect for those with dietary restrictions or anyone seeking a wholesome cookie option.
Ingredients
Dry Ingredients
- 2 cups almond flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
Wet Ingredients
- 1/3 cup pure maple syrup
- 1/4 cup coconut oil or unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins
- 1/3 cup dried cranberries (preferably unsweetened)
- 2 tablespoons chopped walnuts or pecans (optional)
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together almond flour, baking soda, salt, and cinnamon if using, ensuring all are evenly combined for a consistent dough.
- Combine wet ingredients: In a separate bowl, whisk the maple syrup, melted coconut oil or butter, egg, and vanilla extract until smooth to create a cohesive wet mixture.
- Form the dough: Pour the wet ingredients into the dry ingredients and stir until fully combined to form a thick batter. Fold in dried cranberries and nuts if desired to add texture and flavor.
- Shape the cookies: Scoop the dough in heaping tablespoons onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Gently flatten each cookie using your fingers or the back of a spoon.
- Bake: Place the baking sheet in the oven and bake for 10 to 12 minutes, or until the edges turn golden and the centers set, indicating the cookies are cooked through.
- Cool cookies: Remove from oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring they firm up properly.
Notes
- To make these cookies vegan, substitute the egg with a flax egg made from 1 tablespoon ground flaxseed mixed with 2.5 tablespoons water.
- Store leftovers in an airtight container at room temperature for up to 4 days to maintain freshness.
- For longer storage, freeze the cookies in a sealed container and thaw at room temperature when ready to enjoy.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg
