Gluten Free Cranberry Cookies
Chewy and naturally sweet, these gluten free cranberry cookies will be a popular choice for the holidays! And here's a bonus...these sweet treats are also vegan and ready to enjoy in under twenty minutes!
Servings: 15
Calories: 133kcal
Ingredients
- 2 cups almond flour
- ½ teaspoon baking powder
- ¼ teaspoon grey sea salt
- ⅓ cup maple syrup
- 2 tablespoon coconut oil, melted
- 2 teaspoon vanilla extract
- ½ cup dried cranberries, plus a small handful to press on the tops
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the almond flour, baking powder, and salt.
- Pour in the maple syrup, melted coconut oil, and vanilla extract and mix well until a nice dough forms.
- Add in the dried cranberries and fold to combine.
- Roll the dough into 1 to 2 inch sized balls and place them on the parchment lined baking sheet. Expert Tip: Rinse your hands every so often and leave them a bit 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 cookie sheet 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!
- Remove from the oven and let the cookies cool for 10 minutes on the cookie sheet to firm up then transfer to a wire rack to cool off completely.
- Store in a sealed glass or plastic container at room temperature.
Notes
- While I love the taste and texture of using gray salt in this recipe, you can also use kosher or Himalayan salt. 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.
- 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 damp for a smooth finish.
- If you don't want to use your hand to form the dough into balls, use a small butter scoop, form the mixture into a ball, and then release the dough onto the lined cookie sheet.
- If you love nuts, try adding in some chopped pistachios or pecans.
- Store these cookies covered in a glass or plastic container on the counter top and will keep for 5-7 days.
- 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. Making your own dried cranberries is a fun holiday project!
Nutrition
Calories: 133kcal | Carbohydrates: 11g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Sodium: 39mg | Potassium: 32mg | Fiber: 1g | Sugar: 7g | Calcium: 46mg | Iron: 0.6mg