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, vanilla powder, and baking powder together in a mixing bowl. Stir in the maple syrup and molasses. 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 12 minutes. Allow the cookies to cool on the pan for about 3 minutes, then transfer them to a wire rack to cool completely.