Description
These almond flour cranberry pistachio shortbread cookies are tender, naturally gluten-free treats made with just five simple ingredients. Lightly sweetened and filled with tart cranberries and crunchy pistachios, they offer a satisfying balance of flavor and texture.
Ingredients
- 2 cups (200 g) finely ground blanched almond flour
- 1/3 cup (80 ml) maple syrup
- 1/4 cup (60 ml) melted coconut oil
- 1/3 cup (50 g) dried cranberries, chopped
- 1/3 cup (45 g) unsalted pistachios, shelled and chopped
Instructions
- Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a mixing bowl, stir together almond flour and chopped pistachios until evenly combined.
- Add chopped cranberries and mix again to distribute.
- Pour in melted coconut oil and maple syrup. Stir until a soft dough forms.
- Roll tablespoon-sized portions into balls, place on the prepared tray, and press into thick discs.
- Bake for 12–15 minutes, until edges are lightly golden.
- Let cool completely on the tray to allow cookies to firm up.
Notes
- No chilling required—dough is ready to bake immediately.
- Swap pistachios for other chopped nuts like almonds or walnuts.
- Use dried cherries or apricots instead of cranberries for variety.
- Cookies firm up as they cool—don’t overbake.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 5mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
