Simple and easy to make, these delicious Almond Flour Cranberry Cookies are incredibly soft, chewy, and flavourful. They’re a tasty and nutritious low-carb snack! A perfect addition to your Christmas cookie tray!

Cookies are perhaps the most emblematic dessert of the Holiday season. That’s probably part of the reason why cookie exchange—or small events in which you get together with friends and family to test and swap your best recipes—are highly popular throughout the winter months.

This season why not host a cookie swap on your own instead of being invited? This is a great, alternative way to participate in the festivities and share a bit more holiday cheer!

Hosting a perfect cookie exchange doesn’t mean having to add a burden to your already hectic Holiday to-do list. It’s incredibly easy. I’ll help you out by sharing quick, simple, unique, and crowd-pleasing cookies recipes! Like our Vegan Thumbprint Cookies, Vegan Pumpkin Cookies, and Vegan Gluten-Free Chinese Almond Cookies.

These low-carb and gluten-free Almond Flour Cranberry Cookies are a delicious holiday treat and a perfect addition to the Christmas tray!! They are soft on the inside and crisp on the outside.

The almond flour and ground flax seeds impart a wonderfully rich and nutty flavor to these Cranberry Almond Cookies. They bake up thick, sweetened with organic cane sugar, and contain tangy cranberry chunks! Additionally, the almond flakes add an extra layer of delicacy to these Festive treats. 

These cranberry almond cookies are some of the best I’ve ever made, and they meet all of our requirements for the perfect Holiday cookies: moist, festive, tangy, nutty, crisp edges, full of flavor, and healthy.

close up image of cookies on a white plate on a grey background

A Healthy Cookies Option

I used Almond Flour and ground golden flax seeds to make these gluten-free cookies. Almond flour is far more nutritious than refined flour. Almond flour contains 6g protein and 3g dietary fiber per serving. Thanks to the almonds, it is high in heart-healthy monounsaturated fat and beneficial antioxidants like vitamin E. If you’re on a low-carb diet, this gluten-free baking ingredient is a great choice.

Flax seeds are high in a variety of nutrients. Their potential health benefits are mostly due to their high omega-3 fats, lignans, and fiber. Flax seeds include lignans, a class of minerals with potent antioxidant and estrogenic activities. As a result, they may prevent the occurrence of breast, prostate, and other cancers. In addition, due to their high fiber content, flaxseeds can help improve digestive health, lower cholesterol, improve heart health, and keep you fuller for a longer time.

Additionally, Cranberries are considered a superfood because of their high nutritional and antioxidant content. Research has connected cranberries’ nutrients to a lower risk of UTI (urinary tract infection), the prevention of some types of cancer, boosted immune system, and lowered blood pressure.

How to Make Almond Flour Cranberry Cookies?

You need only one bowl, a few ingredients, and around 30 minutes to prepare these delectable Almond Flour Cranberry Cookies.

This is a simple recipe that can easily be modified. If you don’t like to use cranberries,  there are so many possibilities( see the recipe notes below)! Additionally, it’s quite easy to double (or triple!). 

ingredients for almond flour cranberries

Ingredients

  • 2 cups blanched almond flour
  • 1/3 cup organic cane sugar
  • 1 tablespoon ground golden flax seeds
  • 1 teaspoon lemon zest
  • ⅛ teaspoon almond extract
  • ⅛ teaspoon salt
  • 1/4 cup water
  • ½ cup dried cranberries
  • 1 cup almond flakes

Directions

  1. Preheat the oven to 350 degrees F.
  2. Line the baking sheet with parchment paper and lightly spray.
  3. Mix almond flour, sugar, ground flaxseeds, lemon zest, almond extract, and salt. Whisk to combine fully. Stir in water and form into a dough ball. Add cranberries.
  4. Take off a piece of dough, roll it between the palm of your hand into a ball. Press almond flakes into the dough, transfer to the prepared baking sheet, repeat until the dough is used.
  5. Bake for 15-20 minutes or until golden brown. Transfer cookies onto a cooling rack to cool completely. 

almond flour cookies on baking sheet

Storage Instructions

When it comes to storing these almond flour cranberry cookies, don’t worry. It’s quite easy! 

On the counter: In the winter, you may store them in an airtight container on the counter for 5-6 days, but in the summer, you need to put them in the fridge.

In the fridge: Refrigerate them for up to one week in an airtight container.

In the freezer: I’m not a big fan of freezing cookies. However, you can freeze them for up to two months in an airtight container or resealable bag. To defrost, place them in the fridge or on the countertop for at least two hours before using.

Recipe Notes

  • If the cookie dough is sticking to your hands, spray them with oil before handling it. This assists in preventing the cookie dough from sticking to your hand.
  • If the cookie dough is overly soft to handle or begins to melt in your hands, transfer the cookie dough to a plastic bag/bowl and refrigerate for 15-30 minutes. It’ll all be set.
  • It is not necessary to use only dried cranberries in this recipe. You can also use fresh or frozen cranberries. You can also substitute it with:
  • Raisins
  • Carob chips.
  • Dried Blueberries
  • Shredded Carrots
  • Coconut Shreds
  • Peanuts or Peanut Butter
  • Walnuts
  • Sliced Pecans
  • You can also decor these cookies with Cranberry-Glaze that your kids will surely be pleased to see. The method to prepare cranberry glaze is quite simple: combine 2 tablespoons lemon juice and 1 cup of cranberries in a small pan and over medium heat, bring to a slow simmer. Cook for 2 to 3 minutes, or until the cranberries burst and the juice reduces slightly.

Over a medium bowl, place a fine-mesh sieve. Using a spoon or spatula, press the cranberries through the sieve. In the bowl, you should have approximately 2 tbsp. fruit pulp; discard the sieve contents.

Sift in 1 cup powdered sugar. Whisk until smooth and well combined.  The glossy and pink-red glaze is ready. Spread it over the cookies and let it cool completely to make the glaze get hardened.

Other Amazing Vegan Cookie Recipes

  1. Vegan Shortbread Cookies
  2. Vegan Zimtsterne
  3. Mexican Wedding Cookies
  4. Molasses Cookies

Overlay almond flour cranberry cookies on a white plate on a grey background

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Almond Flour Cranberry Cookies on a white plate grey background

Almond Flour Cranberry Cookies

Simple and easy to make, these delicious Almond Flour Cranberry Cookies are incredibly soft, chewy, and flavourful. They’re a tasty and nutritious low-carb snack! A perfect addition to your Christmas cookie tray!
5 from 1 vote
Print Pin Rate
Course: Dessert, Snack
Cuisine: American
Keyword: Almond Flour Cranberry Cookies
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 12 servings
Calories: 191kcal

Ingredients

  • 2 cups blanched almond flour
  • 1/3 cup organic cane sugar
  • 1 tablespoon golden flaxseeds
  • 1 teaspoon grated lemon zest
  • 1/8 teaspoon almond extract
  • Pinch of salt
  • 1/4 cup water
  • 1/2 cup dried cranberries
  • 1 cup almond flakes

Instructions

  • Preheat the oven to 350 degrees F.
  • Line the baking sheet with parchment paper and lightly spray
  • Mix almond flour, sugar, ground flaxseeds, lemon zest, almond extract, and salt. Whisk to combine fully. Stir in water and form into a dough ball. Add cranberries.
  • Take off a piece of dough, roll it between the palm of your hand into a ball. Press almond flakes into the dough, transfer to the prepared baking sheet, repeat until the dough is used.
  • Bake for 15-20 minutes or until golden brown. Transfer cookies onto a cooling rack to cool completely.

Nutrition

Calories: 191kcal | Carbohydrates: 16g | Protein: 6g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.002g | Sodium: 1mg | Potassium: 66mg | Fiber: 3g | Sugar: 10g | Vitamin A: 0.2IU | Vitamin C: 0.2mg | Calcium: 63mg | Iron: 1mg