• Prep Time: 40 mins
  • Cooking Time: 15 mins
  • Serves: 12

Cranberry Almond Cookies

  • Recipe Submitted by on

 Ingredients List

  • 2 cups Almond Flour
  • ½ tsp salt
  • 1 tsp baking soda
  • ¼ cup maple syrup
  • 2 eggs
  • ¼ cup butter softened or melted
  • 1 tsp vanilla extract
  • 1/2 cup dried fruit cranberries, mango or your choice


Preheat oven to 350 F. Line a large baking sheet with parchment paper.
In a medium bowl, combine almond flour, baking soda and salt and set aside.
In a small bowl, whisk egg and vanilla extract together, set aside.
Melt butter on a stove top (or use softened butter). Add it to the bowl with egg and vanilla, mix until light and fluffy, adding maple syrup to the mixture.
Add flour mixture from step 2 to the wet ingredients from step 4 and stir together with a wooden spoon until combined. Stir in the cranberries and any other dried fruit of choice (mango in my case).
Refrigerate the dough for ½ hour to make it less sticky and easier to work with.
Take the dough out of the fridge. Place large tablespoons of refrigerated dough onto the cookie sheet, about two inches apart. Press down gently with a fork to flatten.
Bake until the edges are golden brown, 15 minutes. Remove from oven and let cool for 5 minutes.

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