Grain-Free Cranberry Lemon Cookies
These Grain-Free Cranberry Lemon Cookies are the perfect mix of sweet and tangy! They are soft and chewy from the almond flour, naturally sweetened with maple syrup, and bursting with tart cranberry and lemon flavor. They are a perfect bright and healthy cookie treat!
Ingredients
- 2 cups almond flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup pure maple syrup
- 1 tbsp melted coconut oil
- 1 egg
- 1 tsp vanilla extract
- zest of 1 large lemon
- 1/2 cup dried cranberries
Instructions
- Preheat the oven to 350 degrees. In a large mixing bowl, combine the almond flour, baking soda, and salt. Whisk to combine.
- Next, in a smaller bowl, whisk together the maple syrup, egg, coconut oil, vanilla, and lemon zest.
- Pour the wet ingredients into the dry ingredients and use a wooden spoon to combine. Once the dough is evenly combined, add in the cranberries and stir to combine.
- Use a small size cookie scoop to scoop out about 2 tbsp of the dough and place them on a lined baking sheet. Use your fingers to gently flatten out the top.
- Bake for 10-12 minutes, until slightly golden brown on the top.
- Let them cool slightly before transferring them to a wire rack.
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