Ingredients
- 2 ¼ cups (225 g) almond flour
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- 1/8 teaspoon salt
- 1/8 cup (30 ml) maple syrup
- 1/3 cup (80 ml) unsweetened applesauce
- 1 large egg
- 1/2 cup (60 g) pistachios, chopped
- 1/3 cup (40 g) dried cranberries
Steps
Preheat the oven: Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
Mix the dry ingredients: In a large bowl, stir together the almond flour, baking soda, ground cinnamon, ground cardamom, and salt. Mix well.
Mix the wet ingredients: In a separate bowl, mix the maple syrup, unsweetened applesauce, and egg, then add to the dry mixture. Stir until fully incorporated.
Fold in the mix-ins: Fold in the pistachios and cranberries until evenly distributed throughout the dough.
Shape the cookies: With wet hands, scoop and roll the dough into 2-inch balls. Arrange them on the lined baking sheet, then press down gently to flatten and smooth the tops.
Bake: Bake for 12 to 15 minutes, until the cookie bottoms are golden brown.
Cool: Let the cookies cool completely on a wire rack before serving; they firm up as they cool.
Notes
Base servings set to 12 cookies (2-inch balls). The dough will feel wetter/stickier than wheat-flour dough — that's normal for almond flour, and wetting your hands before shaping prevents sticking. Cookies will look soft straight out of the oven but firm up nicely as they cool, so resist the urge to bake past golden-brown bottoms.