Chewy and naturally sweet, these Gluten Free Cranberry Cookies will be a popular choice for the holidays! Another bonus is that these treats are totally vegan and ready in under twenty minutes!
If you are looking for delicious gluten-free goodies for a cookie exchange or to fill out your dessert trays, then look no further than these Gluten Free Cranberry Cookies! These cookies are light and chewy and taste even better the next day! I love the POP of sweetness and color from the dried cranberries. Perfect for festive celebrations.
Why Choose Gluten Free Cookies?
Allergies are everywhere these days. When you are visiting or having guests over, it’s just nice to offer options to people who have dietary restrictions. These Cranberry Cookies use almond flour as a base, which besides being gluten-free also adds a lovely flavor! Another swap is to ditch the butter and use coconut oil instead. This is nice for vegans and for taste! Coconut and cranberry taste fantastic together!
Let’s take a look at what’s in these yummy cookies! We’re talking SIMPLE ingredients!
- Almond Flour
- Baking Powder
- Sea Salt
- Maple Syrup
- Coconut Oil
- Dried Cranberries
How to Make Gluten Free Cranberry Cookies – Step-by-Step
The thing I love most about these cranberry cookies is how super easy they are to whip together. No mixer, no chilling of dough in the fridge…just measure out the ingredients and stir.
If you already have the liquid coconut oil, it makes things even easier! Grab a large mixing bowl and stir together the almond flour, baking powder, maple syrup, melted coconut oil and vanilla and stir well until a nice dough forms.
Add in the cranberries and stir again.
Roll the dough into small balls and flatten. Lightly press any extra cranberries into the tops. This makes so super pretty!
You’re going to place these cookies on the baking sheet and cook for 8-10 minutes. And voila! You have yourself some amazingly festive cookies!!
- What is Grey Salt? Grey Salt is full of magnesium, iron, calcium, potassium, manganese, zinc and iodine. Check out the difference between Kosher, sea, pink and grey salt here.
- You can buy fractionated coconut oil in the same aisle as olive oil in a lot of grocery stores. Fractionated means the oil has been divided and only the liquid component remains. It does remove a lot of the health benefits too, so I generally just use the liquid as an essential oil carrier oil and melt down the virgin coconut oil. It only takes a few seconds, so why not. 🙂
- This dough doesn’t spread out while baking so shape your cookies how you want them. I like to roll them into a ball then flatten them into a nice round disc. Rinse your hands between and leave them a tad damp for a smooth finish.
- If you want to take it a step further you can even make your own dried cranberries! You don’t need a dehydrator or any fancy equipment either. It’s a fun holiday project.
More Gluten Free Cookies
Looking for more cookie recipes? You’re going to LOVE these other Gluten Free sweet treats!
I hope you found this blog post and these SIMPLE step-by-step instructions helpful! If you’ve tried this or any other recipe on the blog, then don’t forget to rate the recipe and let me know how it turned out in the comments below! I love hearing from you! You can also sign up for my newsletter and FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious food I’m creating!
Heat your oven to 350 and line a baking sheet with parchment paper.
In a large mixing bowl, stir together the almond flour, baking powder and salt. Add in the maple syrup, melted coconut oil and vanilla and stir well until a nice dough forms. Add in the cranberries and stir again.
Roll the dough into tablespoon sized balls and place them on the parchment lined baking sheet. Rinse your hands every so often and leave them a tad damp for rolling a smoother ball!
Flatten the balls and shape them into round discs. They will not spread out during baking so no need to worry about spacing. I fit 15 perfectly on one sheet. Lightly press any extra cranberries into the tops.
Bake for 8-10 minutes, rotating the tray at the halfway point. Check the bottoms at 8 minutes to see if they are golden. Be careful as they are fragile at this point!
Let cool for 10 minutes on the baking sheet to firm up then transfer to a wire rack to cool off completely.
I store these in a sealed glass container at room temp.
NOTE: You will find affiliate links on this page.