Gluten Free Almond Flour Cookies with Cranberries and Maple Syrup
These healthy cookies are naturally gluten free and deliciously soft. They are sweetened with maple syrup and are full of fiber and protein!
Keyword almond flour cookies
Prep Time 40minutes
Cook Time 15minutes
Total Time 55minutes
2cupsBlanched Almond Flour
1cupdried cranberries(or dried pineapple, mango)
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.