Almond Flour Cookies with Cranberries and Mangos are incredibly soft, chewy and thick. Sweetened with maple syrup, they are lightly sweet, naturally gluten free and deliciously soft.
Soft, chewy almond flour cookies with cranberries-naturally gluten-free, sweetened with maple syrup, and packed with fiber and protein for a healthy treat.These cookies are perfectly soft with rich buttery flavor every time!
Interested in more gluten free desserts? How about these Quinoa Flour Chocolate Chip Cookies and Buckwheat Flour Double Chocolate Cookies
Why you'll love this recipe
- Making cookies with almond flour couldn't be simpler. Atraightforward instructions and healthy ingredient breakdown (less butter and sugar) means you'll have healthy cookies ready in no time.
- Using almond flour instead of regular flour gives these cookies a moist, chewy texture. Dried ranberries and mangos are just a bonus.
I originally published this recipe in 2016 and have since added new photos, frequently asked questions from the comments and more success tips. I now show you exactly how to turn this gluten free cookie into perfection (see below!).
The base recipe of this cookie dough is the same one that I've used for The Best Gluten Free Chocolate Chip Cookie and it never fails. These cookies bake up perfectly everytime and stay soft and chewy for days.
One reader, Sarah Tobias says: "Holy cow! These are delicious! Can I use more exclamation points? Yes! Yes! I CAN!!! Thank you!★★★★★"
Another one, Elissa commentss: "I LOVE these cookies. I can make them in less than an hour on a weeknight ... they are perfect. Thank you so much for this recipe. I have tried so many gluten free this season. This was the absolute best for taste time and ingredients Thank you. 😊★★★★★"
Key ingredients
- Almond Flour: It's a lighter-colored, finely ground flour made from almonds that have had their skins removed, resulting in a smooth texture and mild, sweet flavor. In contrast, unblanched almond flour (or almond meal) is darker, has a coarser texture due to the skin, and a more intense nutty flavor.
- Dried Cranberries and Mangos: Tart, chewy, and slightly sweet, dried cranberries are so perfect here.
- Butter: Softened butter adds richness and helps create a tender crumb.
- Maple syrup: It's unrefined and natural sweetener that contains higher levels of beneficial nutrients than white table sugar or high fructose corn syrup.
- Sugar: A combination of granulated sugar and brown sugar helps balance sweetness and moisture.
- Eggs: Eggs bind the ingredients and contribute to the cookies' chewy structure.
- Vanilla Extract: Enhances and contrasts the almond flavor without overpowering it.
- Baking Soda and Salt: For rising and flavor balance.
- Optional: Chopped almonds for extra crunch.
How to make Perfect Almond Flour Cookies
1. Mix Dry Ingredients: In medium size bowl, combine almond flour, baking soda, salt
2. Mix Wet Ingredients:Mix softened butter together with maple syrup for 2 to 3 minutes. Creaming the butter well traps air, helping the cookies rise slightly.
3. Combine them together: Slowly mix dry ingredientsinto the wet ingredients to avoid overmixing, which can toughen cookies.
4. Fold in Cranberries and Mangos: Gently fold in dried cranberries and mangos to evenly distribute without breaking them down.
5. Shape the Cookies:
- Use a round measuring tablespoon to scoop out batter onto the baking sheet.
- Flatten the almond cookies with the back of the regular tablespoon to make them even on top and prevent them from not rising during baking.
- Place dough balls spaced apart on a parchment-lined baking sheet.
6. Bake: Bake at 350°F (175°C) for 10-12 minutes, until the edges are ONLY slightly golden brown and the cookies are porous, 9 to 12 minutes. Do not over bake. They should be very light in color and airy.
7. Cool: When you remove the baking sheet from oven - let the cookies cool for 5 minutes on the baking sheet and then remove them.
Almond flour cookies with cranberries and mangoes
CLICK on STARS to REVIEW the RECIPE, then CLICK OK
Ingredients
- 2 cups Blanched Almond Flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- ⅓ cup butter melted
- ⅓ cup maple syrup
- 1 teaspoon vanilla extract
- 1 egg large
- 1 cup dried cranberries (or dried pineapple, mango)
Instructions
- Preheat oven to 350 F (175 degrees C). Prepare 2 large baking sheets (to make 26 small cookies) and line each one with parchment paper.
- Dry Ingredients: In a medium bowl, combine almond flour, baking soda, salt and set aside.
- Wet Ingredients: In another medium bowl, whisk melted butter and maple syrup together. Next whisk in egg and vanilla extract.
- Add dry ingredients to the wet mixture and whisk together with a whisk, fork or a wooden spoon until combined. Stir in the cranberries and any other dried fruit of choice (diced dried pineapple, mango, etc.).
- Scoop a tablespoon of dough and place on the baking sheet gently flatten the cookies with a back of a large tablespoon to about ⅜" thick. They should be small and not be too thin.
- Bake until the edges are slightly golden brown, 9 to 14 minutes. Do not over bake! Remove from oven and let cool for 5 minutes on the baking sheet and then remove them.
Video
Notes
Tips for GF Baking Success
- Use blanched Almond Flour: Blanched Almond flour is what makes these cookies so soft and chewy, just like any good cookie should be.
- Do not remove them immediately after baking because they will fall apart when hot right out of the oven.
- Chill the dough for at least 30 minutes to firm it up. Chilling prevents the cookies from spreading too much and helps deepen the flavors.
- Roll cookie dough between wet palms: Because the almond flour dough is stickier than regular dough, it can be challenging trying to roll it into balls. What always does the trick is to get your palms wet and roll the dough in between the wet palms.
- Don't overbake: Remove cookies when edges are set but centers still look slightly underdone for a soft center.
Frequently Asked Questions
Can I use fresh cranberries instead of dried?
Fresh cranberries have too much moisture and tartness-dried cranberries provide the chewy texture and flavor balance ideal for cookies.
How can I make the cookies softer?
I don't recommend making them softer as they are already very soft. You can still increase brown sugar slightly and reduce baking time to keep the center chewy.
Is freezing cookie dough possible?
Yes! Freeze dough balls on a tray, then transfer to a sealed bag. Bake straight from frozen, adding a couple extra minutes as needed.
Can I use a different sweetener? These cookies work great with coconut sugar, brown sugar, honey and Erythritol (low carb sweetener). All of these with the exception of erythritol can be substituted 1:1. When using Eruthrito, use ¼ cup only.
Can I use coconut oil instead of butter? Yes, make sure to use 6 tablespoons of coconut oil.
Equipment
- Electric mixer (stand or hand) or sturdy whisk for mixing
- Measuring cups and spoons for accuracy
- Mixing bowls
- Baking sheets: Use 2 baking sheets because you will be baking 26 cookies in total, 13 almond cookies per each baking sheet. Line them up with parchment paper or silicone mat, if desired.
- Cooling racks to cool cookies evenly
Flavor variations
- Adjust sugar depending on how tart your cranberries are or your personal preference.
- You can use a variety of dried fruit: dried pineapple, cherries, you name it.
- Use lemon zest or orange zest together with cranberries or without them! You can also use orange juice.
- Add chopped white chocolate or a sprinkle of sea salt on top for a gourmet touch. You could even mix some chopped almonds, cashews or pistachios into almond flour cookie dough.
- Add chopped almonds, walnuts, pecans, or pistachios
Can I make them vegan?
Yes. Simply use coconut oil or plant-based butter and flax eggs.
Storage instructions
- Room temperature: These cookies will stay fresh and soft for about a week if kept in air tight container. And you can also refrigerate them to keep them fresher longer.
- Freeze them by placing the parchment paper in between each cookie and sealing them in the air tight plastic bag.
- Warm slightly before serving to enjoy their chewy softness fully.
More almond flour cookies and brownies
- Almond Flour Brownies (Low Carb, Sugar Free)
- The Best Gluten Free Chocolate Chip Cookies
- White Chocolate Cranberry Almond Flour Cookies
Lyn says
I love these cookies. Bake them primarily for my husband who has type2 diabetes. But I love them too as they are not too sweet, soft and chewy and great with a cup of tea! Thanks for the recipe!
Olya Shepard says
I'm so glad the cookie works for both of you!