Looking for an easy holiday cookie recipe that doesn’t use traditional wheat flour? These almond flour cranberry orange cookies combine the bright flavor of fresh orange zest with sweet-tart dried cranberries.
Posts may be sponsored. This post contains affiliate links, which means I will make a commission at no extra cost to you should you click through and make a purchase. As an Amazon Associate I earn from qualifying purchases.
They’re a lovely option for Thanksgiving, Christmas cookie trays, or an afternoon treat with a cup of tea. You only need a handful of ingredients, and there’s no rolling pin or cookie cutter involved.
Almond flour gives these cookies a rich, slightly nutty flavor, while the cranberries and orange zest add a festive touch.
If you’re looking for a simple gluten-free cranberry orange cookie recipe, here’s how to make them.
Why You’ll Love These Almond Flour Cranberry Orange Cookies
There are several reasons to add these cookies to your holiday baking list.
- Made without wheat flour: Almond flour replaces traditional all-purpose flour.
- Simple ingredients: Most ingredients are easy to find at a regular grocery store.
- Perfect for the holidays: Cranberries and orange are a classic seasonal combination.
- No complicated shaping: Simply scoop the dough and flatten it slightly.
- Easy to customize: You can add white chocolate chips or chopped nuts if you like.
These cookies are intended to have a tender texture with lightly golden edges. Because almond flour behaves differently from wheat flour, they won’t have exactly the same structure as traditional cookies. I have very good luck with this almond flour.
Ingredients for Almond Flour Cranberry Orange Cookies
Prep time: 15 minutes
Estimated baking time: 11–14 minutes
Oven temperature: 350°F
Yield: Approximately 16 cookies</text>
Ingredients
- 2 cups finely ground blanched almond flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup granulated sugar
- 1 large egg
- 1/4 cup unsalted butter, melted and cooled slightly
- 1 teaspoon vanilla extract
- 1 tablespoon finely grated fresh orange zest
- 1/2 cup sweetened dried cranberries, roughly chopped
Optional: 1/4 teaspoon orange extract for a stronger orange flavor.
Use finely ground blanched almond flour rather than coarse almond meal for a more uniform texture.
If you’re new to baking with almond flour, check out my guide to Pantry Staples for Almond Flour Baking for helpful ingredients to keep on hand.
How to Make Almond Flour Cranberry Orange Cookies
Step 1: Preheat the Oven
Preheat your oven to 350°F.
Line a large baking sheet with parchment paper to help prevent sticking.
Step 2: Combine the Dry Ingredients
In a medium mixing bowl, whisk together the almond flour, baking soda, salt, and granulated sugar.
Break up any lumps in the almond flour so the ingredients are evenly distributed.
Step 3: Mix the Wet Ingredients
In a separate bowl, whisk the egg, melted butter, vanilla extract, and orange zest.
If you’re using orange extract, add it now.
Make sure the butter isn’t hot when you add it to the egg.
Step 4: Make the Cookie Dough
Pour the wet ingredients into the dry ingredients.
Stir until a soft dough forms.
Fold in the chopped dried cranberries, distributing them throughout the mixture.
If the dough feels too soft or sticky to shape, refrigerate it for 15–20 minutes.
Step 5: Shape the Cookies
Scoop approximately 1 1/2 tablespoons of dough for each cookie.
Place the portions on the prepared baking sheet, leaving about 2 inches between them.
Gently flatten each cookie to approximately 1/2 inch thick.
Almond flour cookies may not spread as much as traditional cookies, so flattening them helps create a more even shape.
Step 6: Bake
Bake for approximately 11–14 minutes, checking at the earlier end of the range.
Look for lightly golden edges and centers that appear set.
Almond flour can brown quickly, so avoid waiting until the entire cookie looks dark golden.
Step 7: Cool Completely
Remove the baking sheet from the oven and allow the cookies to cool on the pan for at least 10 minutes.
Then carefully transfer them to a wire rack.
Almond flour cookies can be delicate while warm, so give them time to firm up before moving them.
Tips for Baking Cookies With Almond Flour
Almond flour doesn’t behave exactly like traditional wheat flour, so a few adjustments can help.
Use Finely Ground Almond Flour
Blanched almond flour generally produces a smoother texture than almond meal.
Almond meal often includes the skins and has a coarser consistency.
Measure Carefully
For consistent results, weigh your almond flour if possible. Two cups of almond flour are approximately 192 grams, although weights vary by brand and measuring method.
Avoid packing almond flour tightly into the measuring cup.
Don’t Overbake
Almond flour baked goods can become dry if they’re left in the oven too long.
Start checking the cookies around 11 minutes and remove them once the edges are lightly golden.
Let Them Cool
Freshly baked almond flour cookies may seem fragile.
Cooling gives them time to firm up, making them easier to handle.
Use Fresh Orange Zest
Fresh orange zest adds citrus flavor without introducing much additional liquid.
Try to grate only the colored outer layer of the peel, avoiding the bitter white pith underneath.
Helpful Baking Supplies for Almond Flour Cranberry Orange Cookies
You don’t need any fancy equipment to make these cranberry orange cookies, but a few basic baking supplies can make measuring, mixing, and baking easier.
Finely Ground Blanched Almond Flour
For this recipe, look for finely ground blanched almond flour rather than coarse almond meal. The finer texture is better suited to delicate cookies and helps the ingredients combine evenly.
Shop finely ground almond flour
Cookie Scoop
A medium cookie scoop makes it easier to portion the dough into evenly sized cookies. Keeping the cookies approximately the same size also helps them bake more consistently.
Parchment Paper
Parchment paper helps prevent almond flour cookies from sticking to the baking sheet. It also makes cleanup easier, especially during busy holiday baking sessions.
Cooling Rack
Almond flour cookies can be delicate when they’re warm. After letting them firm up on the baking sheet, transfer them to a wire cooling rack to finish cooling.
Can You Use Fresh Cranberries Instead of Dried?
I recommend dried cranberries for this recipe.
Fresh cranberries contain significantly more moisture and are much more tart. Substituting them directly could change the dough’s consistency and the flavor of the finished cookies.
If you want to experiment with fresh cranberries, chop them finely and be prepared to adjust the recipe.
For the most predictable results with these proportions, stick with dried cranberries.
Variations to Try
Once you’ve made the basic recipe, there are several ways to change the flavors.
Cranberry Orange White Chocolate Cookies
Add 1/3 cup white chocolate chips along with the dried cranberries.
White chocolate pairs nicely with orange and tart cranberries.
Almond Flour Cranberry Pecan Cookies
Add 1/4 cup finely chopped pecans for extra crunch.
Extra Orange Flavor
Increase the orange zest slightly or add a small amount of orange extract.
Avoid adding a large amount of orange juice without adjusting the other ingredients because the extra liquid can affect the dough.
Dairy-Free Cranberry Orange Cookies
You can experiment with melted refined coconut oil in place of butter, although this substitution hasn’t been tested in this recipe.
How to Store Almond Flour Cranberry Orange Cookies
Once completely cool, place the cookies in an airtight container.
For best freshness, refrigerate them and aim to use them within about five days.
You can also freeze the cooled cookies in a freezer-safe container for up to two months as a practical starting point for quality.
Separate layers with parchment paper to help prevent sticking.
Thaw frozen cookies in the refrigerator or at room temperature before serving.
Frequently Asked Questions
Are almond flour cranberry orange cookies gluten-free?
The recipe contains no wheat flour. To make it suitable for someone avoiding gluten, check that your almond flour, dried cranberries, extracts, and other packaged ingredients are labeled gluten-free and appropriate for their needs.
Can I substitute coconut flour for almond flour?
No. Coconut flour absorbs much more liquid than almond flour, so it isn’t a direct one-to-one substitute.
Can I make these cookies without eggs?
An egg substitute may change the texture and structure of the cookies. I haven’t developed an egg-free version of this recipe.
Can I use almond meal instead of almond flour?
You can experiment with almond meal, but the cookies may have a coarser texture and a darker appearance.
Can I freeze the cookie dough?
Portion the dough into individual cookies, flatten them slightly, and freeze them on a parchment-lined tray. Once firm, transfer them to a freezer-safe container.
The frozen dough may require additional baking time. Since that method hasn’t been tested with this recipe, check carefully for doneness.
More Holiday Baking Ideas
If you’re planning your holiday baking, you might also enjoy trying other almond flour recipes, including pumpkin muffins, apple desserts, and simple cookies.
Almond flour can be a useful ingredient for making baked treats without traditional wheat flour, and its mild nutty flavor pairs especially well with warm spices, citrus, chocolate, and fruit.
If you love baking with almond flour, you might also enjoy these Pumpkin Almond Flour Muffins. They’re another delicious option for fall baking.
Final Thoughts
These almond flour cranberry orange cookies are a simple way to bring festive flavors into your holiday baking.
The combination of dried cranberries, fresh orange zest, and almond flour is designed to create a tender cookie with a sweet-tart flavor.
Whether you’re planning Thanksgiving desserts, Christmas cookies, or a homemade treat for a chilly afternoon, this recipe is an easy place to start.
If you try it, I’d love to hear how the cookies turn out and whether you make any changes to the recipe!
Looking for another gluten-free dessert to serve during the holidays? Try this Almond Flour Apple Crisp for a comforting dessert made with seasonal flavors.
Easy Almond Flour Cranberry Orange Cookies (Gluten-Free)
Make easy almond flour cranberry orange cookies with dried cranberries and fresh orange zest. A simple gluten-free holiday cookie recipe.
Ingredients
- 2 cups finely ground blanched almond flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup granulated sugar
- 1 large egg
- 1/4 cup unsalted butter, melted and cooled slightly
- 1 teaspoon vanilla extract
- 1 tablespoon finely grated fresh orange zest
- 1/2 cup sweetened dried cranberries, roughly chopped
Instructions
- Preheat the oven to 350°F.
- Line a large baking sheet with parchment paper.
- Combine the almond flour, baking soda, salt, and sugar in a medium mixing bowl.
- Whisk the dry ingredients until evenly combined.
- Whisk the egg, melted and slightly cooled butter, vanilla extract, and orange zest in a separate bowl.
- Add the optional orange extract if using.
- Pour the wet ingredients into the dry ingredients.
- Stir until a soft cookie dough forms.
- Fold in the chopped dried cranberries.
- Refrigerate the dough for 15–20 minutes if it is too soft or sticky to shape.
- Scoop approximately 1½ tablespoons of dough per cookie onto the prepared baking sheet.
- Space the cookies approximately 2 inches apart.
- Gently flatten each cookie to approximately ½ inch thick.
- Bake for 11–14 minutes, until the edges are lightly golden and the centers appear set.
- Remove the baking sheet from the oven.
- Allow the cookies to cool on the baking sheet for at least 10 minutes.
- Carefully transfer the cookies to a wire cooling rack.
- Let the cookies cool completely before serving or storing.
Ellen is a busy mom of a 25-year-old son and 29-year-old daughter and a grandma to an adorable girl. She owns 6 blogs and is addicted to social media. She shares simple tips and recipes for baking with almond flour. If you’d like to work together, email [email protected] to chat.