Cookie making season is around the corner and these irresistible cranberry almond cookies are going into my favorite holiday recipe collection. Well, I also added some dried mango that I had laying around the house.
Made out of almond flour, these cranberry almond cookies are naturally gluten free and deliciously soft. They are also full of fiber and protein!
If you ever tried almond flour, you know how moist and cookie-like the dough is! That’s what makes these cookies so soft and chewy, just like any good cookie should be.
As you can see from the picture above, the dough is wetter than regular flour cookies, but it surely bakes nicely. Every time I eat them, it’s as though I’m eating cookies made out of cream cheese – thank you almond flour!
How to work with almond flour dough
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 putting the dough in the fridge for half an hour, which will make it so much easier to work with!
You can also be more or less generous with maple syrup on these depending on how sweet your tooth really is! Sometimes I put in more syrup than what is described here, other times – less. And I like them no matter how sweet they are!
These Cranberry Almond Cookies are so yummy – you can’t resist coming back for more!
I try to pack a variety of dried fruit into the dough: dried mangos, cranberries, you name it. You can also press a few dried cranberries onto baked cookies for a better presentation.
These cookies will stay fresh and soft for about a week. And you can also refrigerate them to keep them fresher longer.
Eat these Cranberry Almond Cookies for breakfast with a cup of milk or kefir:
Or as a midday snack! It’s loaded with protein and fiber from almonds!
Adopted from Bob’s Red Mill Almond Flour package recipe
- 2 cups Almond Flour
- ½ tsp salt
- 1 tsp baking soda
- ¼ cup maple syrup
- 2 eggs
- ¼ cup butter (softened or melted)
- 1 tsp vanilla extract
- 1/2 cup dried fruit (cranberries, mango or your choice)
- Preheat oven to 350 F. Line a large baking sheet with parchment paper.
- In a medium bowl, combine almond flour, baking soda and salt and set aside.
- In a small bowl, whisk egg and vanilla extract together, set aside.
- Melt butter on a stove top (or use softened butter). Add it to the bowl with egg and vanilla, mix until light and fluffy, adding maple syrup to the mixture.
- Add flour mixture from step 2 to the wet ingredients from step 4 and stir together with a wooden spoon until combined. Stir in the cranberries and any other dried fruit of choice (mango in my case).
- Refrigerate the dough for ½ hour to make it less sticky and easier to work with.
- Take the dough out of the fridge. Place large tablespoons of refrigerated dough onto the cookie sheet, about two inches apart. Press down gently with a fork to flatten.
- Bake until the edges are golden brown, 15 minutes. Remove from oven and let cool for 5 minutes.
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