These almond flour cranberry cookies are soft, chewy and have a touch of orange. Perfect for a healthier cookie recipe to make around the holidays that is gluten-free, dairy-free and refined sugar-free. Bright, festive and easy to make.
My easy almond flour biscotti and dairy-free coconut macaroons are also festive and better-for-you treats that are great around the holidays.
Why You'll Love These Almond Flour Cranberry Cookies
- Festive - The mix of fresh cranberries and orange is the perfect flavor combination for holiday baking.
- Gluten-free, grain-free, dairy-free - The ideal cookie recipe for those with dietary restrictions.
- Better-for-you ingredients - Not only are these gluten-free and dairy-free, but they are also refined sugar-free and lower in sugar than most holiday cookies. Clean eating ingredients, but I promise you aren't sacrificing flavor.
- Easy, one-bowl recipe - Just one mixing bowl and about 15 minute of prep to get these in the oven. Oh, and did I mention... no chilling required! My cassava flour thumbprints are another easy, one-bowl cookie recipe.
While I am all about balance and indulging (especially around the holidays), I also love a good holiday cookie that is made with clean eating ingredients. You don't have to sacrifice ingredients for a delicious, healthy cookie recipe.
The tartness from the cranberries with the slight sweetness of the cookies is the perfect combo. These cookies aren't overly sweet (which I like), but if you'd like to add some sweetness, I have an option for a glaze below (so not like me to use refined sugar, but I do like the festive addition of the white glaze on these 😉).
For more healthy holiday treats, check out these healthy dark chocolate peanut butter balls and vegan caramel turtles for healthier holiday treats.
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Ingredient Notes
- Almond flour - Almond flour and not almond meal should be used. Almond meal isn't as coarsely ground and won't have the same results as almond flour.
- Cranberries - I much prefer the tart taste of fresh cranberries, but you can use dried cranberries/craisins as well. Have leftover cranberries? Try these cranberry apple breakfast cookies and wild rice salad with cranberries.
- Tapioca starch - This helps give them a nice chewy interior (not cake-y). I wouldn't use arrowroot as it might not have the same effect.
- Coconut oil - Refined or unrefined can be used. I always use unrefined and I can promise these won't taste like coconut if you use unrefined.
A complete list of ingredients can be found in the recipe card below. The above are some specific notes to help with selecting ingredients.
Variations and Substitutions
- If you aren't dairy free, you can use butter in place of the coconut oil.
- Add some chopped pistachios for crunch (and extra holiday flare).
- If you like the flavor of almond extract in cookies, add ½ tsp. of almond extract in with the vanilla.
- Dried cranberries/craisins can be used, but as mentioned, I prefer the tartness of fresh cranberries.
Step-by-Step Directions
Step 1: Whisk together the egg yolk, melted coconut oil, maple syrup, vanilla, orange juice and orange zest.
Step 2: Add the almond flour, tapioca starch, baking soda and salt. Mix the dry ingredients in with the wet ingredients until a thick dough forms.
Step 3: Fold in the sliced cranberries.
Step 4: Scoop 2 tablespoons of dough onto a prepared cookie sheet until all dough has been used. Slightly flatten each dough ball (you may need to bake in batches).
Step 5: Bake at 325-degrees F for 14-17 minutes, or until tops are lightly golden brown and centers feel set.
Expert Tips for the Best Cookies
- Use a 2-tablespoon spring loaded cookie scoop to easily scoop dough and form the cookies.
- Lightly flatten each cookie as the cookies won't spread much/change shape in the oven.
- Allow cookies to fully cool on the cookie sheet before removing them from. This helps to encourage a slightly crips exterior.
- Let cookies fully cool before storing them.
- These cookies aren't super sweet as is, so if you'd like to add some sweetness (and some festive flare) roll each cookie dough ball in sugar (organic cane sugar is recommend) or drizzle with a powdered sugar glaze (recipe in recipe card below).
Important note: Because almond flour is high in fat (and doesn't contain gluten), cookies made with almond flour will soften over time. They're still delicious, but they will lose their crips edges during storage.
How to Store and Freeze
To store: Store in a single layer in an airtight container. Cookies will stay fresh at room temp for up to 48 hours, or store in the fridge to extend freshness.
To freeze: Store in a freezer safe container (I like to use Stasher bags) in a single layer (or with parchment paper between layers) for up to 2 months.
These almond flour cranberry cookies freeze great - in fact, I think they are really good straight from the freezer! They still have a slight softness/chewiness to them from the freezer. Perfect for a mid-day, or evening, healthy sweet tooth fix.
Note: With either method, allow cookies to fully cool before storing. And while I have not tried these, I have heard that storing almond flour cookies with a food-safe moisture absorber, will help the cookies stay crisp.
Recipe FAQs
Almond flour cookies soften over time due to the high fat content (and lack of gluten) in almond flour. Almond flour will also absorb humidity over time, softening the cookies.
Yes, almond flour cookies are both gluten-free and grain-free. Just double check the remaining ingredients to ensure there was no cross-contamination with gluten.
Yes, if wanting to make the dough ahead, you can freeze dough balls until ready to bake. Allow dough to come to room temperature before baking, or bake directly from the freezer and add 3-4 additional minutes to baking time.
Almond Flour Cranberry Cookies
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Equipment
- 1 large mixing bowl
- 1 cookie sheet
Ingredients
- 2 tbsp. coconut oil, melted
- 3 tbsp. maple syrup, room temp
- 1 egg yolk
- 1 tsp. pure vanilla extract
- zest of 1 orange
- 2 tbsp. freshly squeezed orange juice (strained to remove pulp)
- 2 cups almond flour
- ¼ cup, plus 2 tablespoons tapioca starch (also called tapioca flour)
- ½ tsp. baking soda
- ¼ tsp. fine sea salt
- ½ cup sliced cranberries (cut in quarters if they are large)
Optional Orange Glaze
- ½ cup powdered sugar
- 1 tbsp. fresh orange juice (water or milk can also be used)
Instructions
- Preheat oven to 325-degrees F and line a large cookie sheet with parchment paper or a silicone baking mat. Set cookie sheet aside.
- In a large mixing bowl, whisk together the melted coconut oil, maple syrup, egg yolk, vanilla, orange zest and orange juice.2 tbsp. coconut oil, melted, 3 tbsp. maple syrup, room temp, 1 egg yolk, 1 tsp. pure vanilla extract , zest of 1 orange, 2 tbsp. freshly squeezed orange juice
- To that same bowl, add the almond flour, tapioca starch, baking soda and salt. Mix to combine with the wet ingredients until a dough forms. Fold in the sliced cranberries.2 cups almond flour, ¼ cup, plus 2 tablespoons tapioca starch, ½ tsp. baking soda, ¼ tsp. fine sea salt, ½ cup sliced cranberries
- Use 2 tablespoons of dough to make individual dough balls and place on the prepared cookie scoop (I like to use a spring-loaded cookie scoop). Lightly flatten each dough ball as they won't spread/change shape much as they bake.
- Bake for 14-17 minutes, or until edges are lightly brown/crisp and centers of cookies are set. Allow cookies to fully cool on baking sheet before removing.
- If adding glaze, whisk up glaze ingredients. Glaze should be thick, but pourable. If too thin, add additional powered sugar. If too thick, slowly add additional orange juice. Drizzle glaze over each cookie.½ cup powdered sugar, 1 tbsp. fresh orange juice
- Enjoy!
Notes
- If your dough isn't the consistency of regular cookie dough/easy to roll into ball, add an additional tablespoon of starch and/or almond flour until the right consistency is reached.
- Instead of the glaze, you can also roll each dough ball in some organic can sugar before baking.
- Since almond flour is high in fat, cookies made with almond flour will start to lose their crispiness over time. While cookies are still amazing, they will lose some of the crisp exterior as they are stored.
- Cookies are best the day they are made, but do store well to be enjoyed later.
- Let cookies fully cool before storing.
Nutrition
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Sara says
Love how easy these cookies are and that they are both gluten free and refined sugar free. And the tartness of the cranberries is SO good with the slight orange flavor. Nice way to switch up the more classic Christmas cookies.