Ingredients
Method
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Finely chop the pistachios and dried cranberries to prevent the dough from becoming fragile.
- In a medium mixing bowl, combine almond flour, maple syrup, melted coconut oil, almond extract, vanilla extract, chopped pistachios, cranberries, and salt if using.
- Mix the dough using a spatula. Then, lightly oil your hands with a mild-flavored oil and gently squeeze the dough to form a ball. If the dough is too wet, add more almond flour; if it's too dry, add more maple syrup.
- Roll 1 ½ tablespoons of dough into a ball and place it on the prepared baking sheet. Flatten each cookie slightly with the palm of your hand. Alternatively, roll the dough into a log, wrap in cling film, refrigerate for 15 minutes, and slice into 10 pieces. The dough may be a bit fragile, but you can gently reshape it with oiled hands.
- Place the cookies 1 inch apart on the baking sheet.
- Bake for 12-14 minutes until the edges are lightly golden. Allow cookies to cool on the baking sheet for 15 minutes to firm up, then transfer to a cooling rack to cool completely.
Nutrition
Notes
These cookies are a perfect combination of sweet and nutty flavors, made without gluten, eggs, or dairy. Store them in an airtight container for up to 6 days!