Gluten-Free Almond Flour Cookies with Cranberries and Maple Syrup: A Delicious Treat!
Delicious gluten-free cookies made with almond flour, cranberries, and sweetened with maple syrup.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup dried cranberries
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine almond flour, baking soda, and salt.
- In another bowl, mix melted coconut oil, maple syrup, and vanilla extract.
- Combine the wet and dry ingredients until well mixed.
- Fold in the dried cranberries.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until golden brown.
- Let cool before serving.
Notes
- Store cookies in an airtight container for up to a week.
- Feel free to substitute cranberries with other dried fruits.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 5g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg