Description
These soft and chewy almond flour cookies are naturally gluten-free, sweetened with maple syrup, and packed with fiber and protein. Perfect for a wholesome treat!
Ingredients
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2 cups blanched almond flour
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1/2 teaspoon salt
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1 teaspoon baking soda
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1/3 cup butter (melted)
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1/3 cup maple syrup
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1 teaspoon vanilla extract
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1 large egg
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1 cup dried cranberries (or substitute with diced dried pineapple or mango)
Instructions
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Preheat Oven
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Set oven to 350°F (175°C).
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Line two baking sheets with parchment paper.
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Mix Dry Ingredients
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In a medium bowl, whisk together almond flour, baking soda, and salt.
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Mix Wet Ingredients
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In another bowl, whisk melted butter and maple syrup.
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Add egg and vanilla extract, whisking until smooth.
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Combine & Add Mix-Ins
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Stir dry ingredients into wet mixture until fully combined.
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Fold in dried cranberries (or other dried fruit of choice).
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Shape the Cookies
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Scoop 1 tablespoon of dough per cookie onto the baking sheet.
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Gently flatten to about ⅜-inch thick.
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Bake & Cool
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Bake for 9-14 minutes until edges are slightly golden.
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Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
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Notes
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Swap butter for coconut oil for a dairy-free version.
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Add chopped nuts or dark chocolate chips for extra texture.
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Store in an airtight container for up to 5 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 4g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 2.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1.5g
- Protein: 2g
- Cholesterol: 10mg