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
Scale
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.
