Almond Flour Cranberry Cookies
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.
Servings 18 cookies
Calories 124kcal
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
Calories: 124kcal | Carbohydrates: 11g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 11mg | Sodium: 65mg | Potassium: 12mg | Fiber: 2g | Sugar: 6g | Vitamin A: 18IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg
