2 cups Bob’s Red Mill Super-Fine almond flour (about 230 grams)
1/2 teaspoon baking powder
1/3 cup pure maple syrup
1 tsp vanilla extract
1/3 cup shelled pistachios, chopped (can be roasted and salted)
1/3 cup dried cranberries, chopped
Preheat the oven to 350°F. Line a baking sheet with parchment paper. Mix the almond flour and baking powder together in a mixing bowl. In a separate bowl, stir together maple syrup, eggs, and vanilla extract. Mix wet and dry ingredients. Stir until a sticky dough forms and holds together. Fold in dried cranberries and pistachios and mix until evenly combined.
Drop heaping tablespoons of the dough onto the prepared baking sheet, at least one inch apart. To make the cookies crispier, press down the dough lightly with the flat bottom spatula or cup bottom. Bake until the edges are golden brown, about 16-18 minutes. Allow the cookies to cool on the pan for about 3 minutes, then transfer them to a wire rack to cool completely.