Cookies with Cranberries and Maple (Almond Flour)

Almond Flour Cookies with Cranberries are incredibly soft, chewy and thick. Perfect for your holiday cookie tray. These healthy almond cookies are naturally gluten free and deliciously soft. They are sweetened with maple syrup and are full of fiber and protein. Due to the protein and fiber content of these gluten free almond cookies, they are perfectly healthy either as a healthy snack or even a breakfast choice. Not only will they fill you up, but these cranberry almond cookies will not make you feel guilty when eating them.

2 cups blanched superfine almond flour
½ tsp. sea salt
1 tsp. baking soda
⅓ cup butter, melted
⅓ cup pure maple syrup
1 tsp. pure vanilla extract
1 large egg
1 cup dried cranberries, dried pineapple and/or dried mango

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). 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 (dried pineapple, mango, etc., diced).

Scoop a Tbsp. of dough and place on the baking sheet gently flatten the cookies with a back of a large Tbsp. to about ⅜" thick. They should be small and not be too thin.

Bake until the edges are slightly golden brown, 9-14 minutes. Do not over bake! Remove from oven and let cool for 5 minutes on the baking sheet and then remove them.

Makes 12 cookies.