If you’re on the lookout for a delightful treat that combines wholesome ingredients with irresistible flavor, the Almond Flour Cookies with Cranberries and Mangoes Recipe is exactly what you need. These cookies boast a tender crumb thanks to almond flour, perfectly balanced by the sweet-tart bursts of dried cranberries and tropical mango pieces. They’re naturally gluten-free, subtly sweetened with maple syrup, and just the right texture for an afternoon snack or a cozy dessert. Once you try this recipe, these little bites will become your go-to whenever you want a satisfying yet wholesome cookie fix.
Ingredients You’ll Need
This Almond Flour Cookies with Cranberries and Mangoes Recipe uses a short but powerful list of ingredients. Each component is carefully chosen to enhance texture, flavor, and color, making this cookie both simple to make and a feast for your taste buds.
- 2 cups Blanched Almond Flour: Gives the cookies a soft, nutty base and naturally gluten-free structure.
- ½ teaspoon salt: Balances sweetness and enhances the complex flavors of the dried fruit.
- 1 teaspoon baking soda: Helps the cookies rise and become perfectly soft yet slightly crisp on the edges.
- 1/3 cup butter (melted): Adds richness and a melt-in-your-mouth texture.
- 1/3 cup maple syrup: The natural sweetness that perfectly complements the tartness of cranberries and tropical mangoes.
- 1 teaspoon vanilla extract: Infuses warmth and depth, creating an enticing aroma.
- 1 large egg: Binds everything together and gives the cookies a chewy texture.
- 1 cup dried cranberries (or dried pineapple, mango): Provides bursts of fruity flavor and vibrant pops of color.
How to Make Almond Flour Cookies with Cranberries and Mangoes Recipe
Step 1: Prepare Your Oven and Baking Sheets
Start by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line two large baking sheets with parchment paper; this makes cleanup a breeze and keeps your cookies from sticking, ensuring they bake evenly and hold their shape.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the blanched almond flour, baking soda, and salt. This dry mixture forms the foundation of your cookie dough and ensures that the leavening agents and salt are evenly distributed for consistent results.
Step 3: Mix the Wet Ingredients
In another bowl, whisk the melted butter with the maple syrup until smooth and glossy. Then, add in the egg and vanilla extract, whisking until the mixture is well combined and fragrant. This wet mixture brings the cookie dough together and provides richness and sweetness.
Step 4: Combine Wet and Dry Ingredients
Pour the dry almond flour mixture into the wet ingredients bowl. Use a whisk, fork, or wooden spoon to gently combine everything until you have a smooth dough. Then fold in the dried cranberries along with any other dried tropical fruit you choose, such as diced pineapple or mango. These fruit pieces add delightful bursts of chewy, fruity sweetness in every bite.
Step 5: Shape the Cookies
Scoop out a tablespoon of dough for each cookie and place it on the prepared baking sheets. Gently flatten each mound with the back of a spoon or your fingers to about 3/8-inch thick. Keep the cookies small enough so they bake evenly and stay tender yet crisp on the edges.
Step 6: Bake to Perfection
Bake the cookies for 9 to 14 minutes, watching carefully. You’ll know they’re ready when the edges turn a lovely golden brown. Avoid over-baking, as these cookies remain tender and moist inside. After removing from the oven, let them cool for about 5 minutes on the baking sheet before transferring them to a wire rack to cool completely.
How to Serve Almond Flour Cookies with Cranberries and Mangoes Recipe
Garnishes
These cookies shine on their own, but if you want to dress them up, a light dusting of powdered sugar or a drizzle of melted white chocolate can add a pretty, elegant touch. Fresh mint leaves on the side can also bring a refreshing contrast to their warm almond flavor.
Side Dishes
Pair your Almond Flour Cookies with Cranberries and Mangoes Recipe with a cup of hot tea or coffee for a perfect afternoon pick-me-up. They also go wonderfully alongside creamy yogurt or a scoop of vanilla ice cream for a delightful dessert experience.
Creative Ways to Present
Turn these cookies into a charming gift by stacking them neatly in a mason jar or wrapping them in parchment paper tied with a ribbon. For parties, arrange them on a vibrant platter alongside fresh fruit slices to create a colorful, inviting dessert table.
Make Ahead and Storage
Storing Leftovers
Keep your baked cookies fresh by storing them in an airtight container at room temperature. They will stay tender and delicious for up to 5 days—perfect for enjoying throughout the week or sharing with friends.
Freezing
If you want to make these cookies in advance, freeze the baked cookies in a single layer on a baking sheet first, then transfer them to a freezer-safe container or bag. They’ll keep their texture and flavor beautifully for up to three months.
Reheating
To revive that freshly-baked warmth, reheat the cookies in a 300-degree Fahrenheit oven for 5 to 7 minutes. This gentle warming brings back the soft texture and melts any slight crispiness on the edges, making each bite feel freshly baked.
FAQs
Can I substitute the dried cranberries with another dried fruit?
Absolutely! This Almond Flour Cookies with Cranberries and Mangoes Recipe is very flexible. Feel free to swap cranberries for dried pineapple, mango, or even raisins. Each choice brings a unique sweet or tart twist to your cookies.
Are these cookies gluten-free?
Yes! Because almond flour is naturally gluten-free and there are no wheat-based ingredients, these cookies are a wonderful gluten-free option without compromising on flavor or texture.
Can I use a sugar substitute instead of maple syrup?
You can, but maple syrup adds a lovely depth and moisture that alternatives like honey or agave may not replicate exactly. For a lower sugar option, try a sugar-free maple-flavored syrup, but keep an eye on the texture as it might vary slightly.
How do I make sure my cookies don’t fall apart?
Make sure you measure the almond flour carefully and don’t over-bake the cookies. The egg in this recipe acts as a binder, so mixing the dough just until combined will help the cookies hold together beautifully.
Can I make these cookies vegan?
To make this recipe vegan, substitute the butter with a plant-based version and replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, chilled for 5 minutes). The texture might be a bit different but still delicious!
Final Thoughts
There is something truly joyful about baking Almond Flour Cookies with Cranberries and Mangoes Recipe. They’re wholesome, bursting with flavor, and ideal whether you’re looking for a snack or a special treat to share. From the first chewy bite to the sweet hints of fruit, these cookies are sure to become a cherished favorite. Give this recipe a try—you won’t regret adding these delightful cookies to your baking repertoire!
Print
Almond Flour Cookies with Cranberries and Mangoes Recipe
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 55 minutes
- Yield: 26 small cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Almond Flour Cookies with Cranberries and Mangoes are a delightful gluten-free treat combining the nutty richness of almond flour with the sweet-tart flavors of dried cranberries and mangoes. Perfect for a healthy snack or dessert, they are sweetened naturally with maple syrup and baked to a soft, chewy texture with lightly golden edges.
Ingredients
Dry Ingredients
- 2 cups Blanched Almond Flour
- ½ teaspoon salt
- 1 teaspoon baking soda
Wet Ingredients
- 1/3 cup butter (melted)
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 1 large egg
Add-ins
- 1 cup dried cranberries (or dried pineapple, mango)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare two large baking sheets by lining them with parchment paper, ready to bake about 26 small cookies.
- Combine Dry Ingredients: In a medium bowl, mix the almond flour, baking soda, and salt together and set aside to ensure even distribution.
- Mix Wet Ingredients: In another medium bowl, whisk the melted butter and maple syrup together. Then whisk in the egg and vanilla extract until fully incorporated for a smooth mixture.
- Combine Mixtures: Add the dry ingredients to the wet ingredients and mix thoroughly using a whisk, fork, or wooden spoon until combined. Fold in the dried cranberries or your chosen dried fruit pieces.
- Shape Cookies: Using a tablespoon, scoop the dough onto the prepared baking sheets and gently flatten each portion to about 3/8 inch thick with the back of the spoon. Cookies should be small and not too thin for the perfect texture.
- Bake: Bake the cookies for 9 to 14 minutes or until the edges turn slightly golden brown. Avoid overbaking to keep them soft and chewy.
- Cool: Remove cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack or plate to cool completely.
Notes
- Use parchment paper to prevent sticking and ensure easy removal of cookies.
- Be careful not to overbake; cookies will firm up as they cool.
- Optional: substitute dried cranberries with other dried fruits like diced pineapple or mango for a tropical twist.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a vegan version, replace the egg with a flaxseed or chia egg and use coconut oil instead of butter.
