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    Almond Flour Cookies with Cranberries

    Nov 4, 2016 · 110 Comments

    47.7K shares
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    Jump to Recipe - Print Recipe

    Almond Flour Cookies with Cranberries are incredibly soft, chewy and thick. Perfect for your holiday cookie tray! These healthy almond cookies are naturally gluten free and deliciously soft. They are sweetened with maple syrup and are full of fiber and protein!

    Almond Flour Cookies with Cranberries

    The base recipe of this cookie dough is the same one that I’ve used for The Best Gluten Free Chocolate Chip Cookie and it never fails. These cookies bake up perfectly everytime and stay soft and chewy for days. You could even mix some chopped almonds, cashews or pistachios into this cookie dough too.

    Cranberry Cookies are a classic during the holidays and this recipe is quick and easy to make!  These cookies are perfectly soft with rich buttery flavor every time!

    Almond Flour Cookies with Cranberries

    How to make these cookies

    • Use 2 baking sheets because you will be baking 26 cookies in total, 13 almond cookies per each baking sheet.
    • Use a round measuring tablespoon to scoop out batter onto the baking sheet.
    • Flatten the almond cookies with the back of the regular tablespoon to make them even on top and prevent them from not rising during baking.
    • Make sure to line the baking sheet with parchment paper.
    • Bake until the edges are ONLY slightly golden brown and the cookies are porous, 9 to 12 minutes. Do not over bake! They should be very light in color and airy.
    • When you remove the baking sheet from oven – let the almond flour chocolate chip cookies cool for 5 minutes on the baking sheet and then remove them.
    • Also do not remove them immediately after baking because they will fall apart when hot right out of the oven.
    Almond Flour Cookies with Cranberries

    Are almond cranberry cookies healthy?

    Absolutely! Due to the protein and fiber content of these gluten free almond cookies, they are perfectly healthy either as a healthy snack or even a breakfast choice! Not only will they fill you up, but these cranberry almond cookies will not make you feel guilty when eating them.

    Can I use a different sweetener?

    Yes! These cookies work great with coconut sugar, brown sugar, honey and Erythritol (low carb sweetener). All of these with the exception of erythritol can be substituted 1:1. When using Eruthrito, use ¼ cup only.

    Can I use coconut oil instead of butter?

    Yes, make sure to use 6 tablespoons of coconut oil.

    Almond Flour Cookies with Cranberries

    How to work with almond flour cookie dough

    TEXTURE: Cranberry Almond Cookies are made out of blanched almond flour and I just love their texture and the softness. If you ever tried almond flour, you know how moist and cookie-like the dough is! That’s what makes these cookies so soft and chewy, just like any good cookie should be.

    STICKINESS: Because the almond flour dough is stickier than regular dough, it can be challenging trying to roll it into balls. What always does the trick is to get your palms wet and roll the dough in between the wet palms.

    Blanched Almond Flour vs. Almond Meal

    I used blanched almond flour in this recipe. What is blanched almond flour? The almonds are first blanched to remove the skin, and then ground up. This process and the absence of skins creates a soft, light-colored flour.

    Almond meal, by contrast, has a much coarser texture because it is made from unblanched almonds (almonds with skins). If you make these cookies out of almond meal, they will be darker in color and harder in texture, but equally tasty.

    Almond Flour Cookies with Cranberries

    Why use maple syrup in this gluten free cranberry almond flour cookie recipe

    Maple syrup is unrefined and natural sweetener that contains higher levels of beneficial nutrients, antioxidants and phytochemicals than white table sugar or high fructose corn syrup.

    What can I use instead of cranberries?

    You can use a variety of dried fruit: dried mangos, dried pineapple, cranberries, you name it.

    Health benefits of almond flour

    LOW ON CARBS: Almond flour is a powerhouse, with its low glycemic index, high fiber content, and incredible protein profile (1 serving has 6 grams of protein compared to 5.5 grams in one egg). It’s also grain-free, for those who are gluten intolerant, or following a Paleo lifestyle, and offers an amazing nutty taste.

    HEART HEALTHY: It’s also heart-healthy. 64% of the fats found in almonds are monounsaturated fats and according to the American Heart Association, these fats help lower harmful cholesterol as effectively as expensive pharmaceutical drugs in addition to lowering the risk of heart disease.

    VITAMINS: Along with being a rich source of protein, one ounce of almonds has 35% of your daily recommended value of vitamin E, a powerful antioxidant. According to The Journal of the American Association (2002), the high vitamin E content of almonds has been linked to protecting against Alzheimer’s disease.

    And if that’s not enough, almond flour also contains high amounts of calcium, iron, and dietary fiber.

    Almond Flour Cookies with Cranberries

    How to store gluten free cranberry almond flour cookies

    These cookies will stay fresh and soft for about a week if kept in air tight container. And you can also refrigerate them to keep them fresher longer.

    You can also freeze them by placing the parchment paper in between each cookie and sealing them in the air tight plastic bag.

    Interested in more recipes made with gluten free flours? How about these Quinoa Flour Chocolate Chip Cookies and Buckwheat Flour Dairy Free Double Chocolate Cookies?

    Watch how to make Gluten Free Almond Flour Cookies with cranberries here:

    More gluten free cookie recipes

    Amaranth Spice Cookies

    Rajgira – Amaranth Shortbread

    White Chocolate Cranberry Almond Flour Cookies

    The Best Gluten Free Chocolate Chip Cookies

    Print Recipe
    4.35 from 83 votes

    Gluten Free Almond Flour Cookies with Cranberries and Maple Syrup

    These healthy cookies are naturally gluten free and deliciously soft. They are sweetened with maple syrup and are full of fiber and protein!
    Prep Time40 mins
    Cook Time15 mins
    Total Time55 mins
    Course: Dessert
    Cuisine: American
    Keyword: almond flour cookies
    Servings: 26 cookies
    cookies
    Author: Olya

    Ingredients

    • 2 cups Blanched Almond Flour
    • ½ teaspoon salt
    • 1 teaspoon baking soda
    • ⅓ cup butter, melted
    • ⅓ cup maple syrup
    • 1 teaspoon vanilla extract
    • 1 egg, large
    • 1 cup dried cranberries, (or dried pineapple, mango)

    Instructions

    • Preheat oven to 350 F (175 degrees C). Prepare 2 large baking sheets (to make 26 small cookies) and line each one with parchment paper.
    • Dry Ingredients: In a medium bowl, combine almond flour, baking soda, salt and set aside.
    • Wet Ingredients: In another medium bowl, whisk melted butter and maple syrup together. Next whisk in egg and vanilla extract.
    • Add dry ingredients to the wet mixture and whisk together with a whisk, fork or a wooden spoon until combined. Stir in the cranberries and any other dried fruit of choice (diced dried pineapple, mango, etc.).
    • Scoop a tablespoon of dough and place on the baking sheet gently flatten the cookies with a back of a large tablespoon to about ⅜″ thick. They should be small and not be too thin.
    • Bake until the edges are slightly golden brown, 9 to 14 minutes. Do not over bake! Remove from oven and let cool for 5 minutes on the baking sheet and then remove them.
    Nutrition Facts
    Gluten Free Almond Flour Cookies with Cranberries and Maple Syrup
    Amount Per Serving
    Calories 97 Calories from Fat 54
    % Daily Value*
    Fat 6g9%
    Saturated Fat 1g6%
    Cholesterol 12mg4%
    Sodium 116mg5%
    Potassium 13mg0%
    Carbohydrates 8g3%
    Fiber 1g4%
    Sugar 5g6%
    Protein 2g4%
    Vitamin A 80IU2%
    Calcium 25mg3%
    Iron 0.4mg2%
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.

    Video

    Notes

    Serving size: One cookie per serving

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    Reader Interactions

    Comments

    1. Surinder says

      December 09, 2018 at 4:48 am

      I am looking for a gluten free eggless recipe for Almond and Cranberry cookies.
      can you substitute eggs in a recipe?

      Reply
      • Olga says

        December 09, 2018 at 11:50 am

        I made these without eggs several times. I didn’t use any egg substitutes (no chia seeds). I simply reduced oil to 1/4 cup. I also used coconut oil instead of olive oil when I did this.

        Reply
    2. Jadie says

      November 13, 2018 at 2:37 pm

      Would this be salted or unsalted butter?

      Reply
      • Olga says

        November 14, 2018 at 9:57 am

        Unsalted butter.

        Reply
    3. Shawn says

      October 25, 2018 at 9:31 pm

      I made these last week. They were good, by mine turned out much “spongier” than pictured. The only difference is I substituted coconut oil for butter and added a little coconut sugar for added sweetness.

      Reply
      • Olga says

        October 26, 2018 at 8:21 am

        Did you use 1/2 cup of coconut oil? I was actually planning on making these with coconut oil this week because I wanted to find out if the texture would be different.

        Reply
    4. Brenda says

      April 07, 2018 at 7:42 pm

      Was excited to see this recipe and then saw eggs and butter in the ingredients. They are not vegan.
      Disappointed.

      Reply
    5. Pam Daniele says

      December 19, 2017 at 6:57 am

      I don’t see sugar in the ingredients, although you mention adding more or less sugar to taste? Have you substituted the syrup for sugar? Thank you!

      Reply
      • Olya at Whatsinthepan says

        December 19, 2017 at 11:19 am

        Yes, it should say syrup instead of sugar. Thank you for pointing that out – I will change it in the description.

        Reply
    6. Diana says

      December 10, 2017 at 11:38 pm

      We baked in our convectional oven and our cookies turned darker than the one in the ad. Will turn the temperature down next time! The cookies still tasted very good, not so sweet, we made a dozen cookies with this recipe! Thank you ad and Bob’s red mill!

      Reply
      • Olya at Whatsinthepan says

        December 11, 2017 at 12:25 pm

        Glad these turned out well. Convection ovens are great!

        Reply
    7. Mali says

      December 08, 2017 at 4:28 pm

      Adorable!

      Reply
    8. Sarah A. says

      December 08, 2017 at 4:26 pm

      Great breakfast cookie. Not very sweet.

      Reply
    9. Theodora says

      November 19, 2017 at 12:07 pm

      I made these and they turned out great. I did have a hard time finding almond flour. Can I use regular white flour?

      Reply
      • Olya at Whatsinthepan says

        November 19, 2017 at 4:24 pm

        In most recipes you can substitute wheat flour for almond flour 1:1. It should work here. I’m glad you liked the cookies!

        Reply
    10. Claudia says

      November 17, 2017 at 8:51 pm

      Hello. I’ve just made these cookies and they’re delicious. I substituted the butter for coconut oil and added extra vanilla extract, and besides the cranberries I added dried pineapple little cubes. Also sprinkle them with flaked almonds. Delicious. Thank you so much for the recipie.
      God bless you in Jesus’ name.

      Reply
      • Olya at Whatsinthepan says

        November 18, 2017 at 9:52 am

        Claudia, thank you so much for such a nice review! I love your creativity – wish I could see the picture.

        Reply
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