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If you haven’t tried putting fresh cranberries in cookies, then you need to try it ASAP! These Almond Cranberry Cookies are deliciously sweet with a hint of tartness. They are fluffy yet crisp on the bottom, making them the perfect comfort cookie.

Nutritional benefit of this recipe

I use coconut sugar in my desserts, which is natural, lower gylcemic, and unrefined. It’s just the dehydrated sap from coconut trees!
Cranberries are rich in antioxidants and are great for urinary tract health, oral health, heart health, the digestive system, and more. They are a good source of vitamins and minerals like vitamin C, E, K, and manganese
I opt for grass-fed butter opposed to conventional because it’s much healthier. Feel free to do the same!
I love the flour from Sunrise Flour Mill because it’s properly grown as well as properly milled. It’s non-GMO, organic, unbleached, unbromated, and they use pre-1950’s wheat which is more nutrient-dense and easier to digest. They also use Unifine milling techniques which creates flours that are packed with many times the nutritional value than commercially milled flours. It has almost four times as much dietary fiber, more than twice as much potassium and three times as much magnesium.

Ingredients for Almond Cranberry Cookies

Cranberries

White flour – I use Sunrise Flour Mill

Grass-fed butter – at room temperature

Coconut sugar

Pure maple syrup

Eggs – at room temperature

Pure almond extract

Pure vanilla extract

Baking soda

Salt

Method for Almond Cranberry Cookies

In a small bowl, combine the flour, baking soda, and salt.
In a large mixing bowl, beat the coconut sugar, softened butter, almond extract, vanilla extract, and maple syrup until creamy and lightened in color, about 2 minutes. Use an electric mixer. Add one egg and beat well. Add the remaining egg and beat well again. Gradually beat in the flour mixture, 1/2 cup at a time.
Fold in the chopped cranberries.
Transfer to the refrigerator and cool for 30-60 minutes, or up to 2 days if you want to prep ahead of time (make sure it’s covered well if storing for more than 30-60 mins).
Preheat the oven to 350ºF. Read through the rest of the steps to get a good idea of what you’ll be doing for the best outcome.
Roll the dough into balls, about 2 Tbsp (40g by weight) for each cookie. I used a #40 cookie scoop and did rounded scoops. Put them directly on the pan (I don’t recommend parchment paper for these). Keep the cookie dough in the refrigerator between cooking sessions, as this will take a few sessions to cook it all.
Bake 10-13 minutes. Since coconut sugar already makes the dough darker, these are just a bit harder to tell, but they should be slightly browned on the bottom edges and no longer gooey in the middle. It may be helpful to start by cooking 1 cookie first to see how it cooks for you according to your oven/altitude/etc. Better to commit to one than all!
I know it’s hard, but let the cookies cool on the baking sheet for 10-15 minutes before enjoying. It’s well worth the wait because the cookies have time to set!
Repeat for the leftover dough, or you can freeze the dough. Read through the post to see instructions for freezing the dough (and also for freezing cookies). Enjoy!
Please leave a review and a comment if you made this recipe! It helps my website more than you know and I truly appreciate it!

Modifications

Add slivered almonds to the cookie dough for some crunch and extra almond flavor.
If you don’t like almond flavor, then substitute the almond extract with more vanilla extract.
To make this recipe dairy-free, substitute the softened butter for softened coconut oil. I don’t recommend avocado oil unless you’re okay with much lighter/fluffier cookies.

Other recipes you’ll love

Cranberry Muffins with Streusel

Chocolate Chunk Cookies

Soft Gingerbread Cookies with Orange Glaze

I hope you love these Delicious Cranberry Cookies! Please be sure to leave a comment and rating if you try them out. I would love to hear what you think!

Almond Cranberry Cookies

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Author: Christine Manes
Prep Time: 15
Chill Time: 30
Cook Time: 11
Total Time: 56 minutes
Yield: 18 cookies 1x
Category: Dessert, winter
Method: Oven

Instructions

In a small bowl, combine the flour, baking soda, and salt.
In a large mixing bowl, beat the coconut sugar, softened butter, almond extract, vanilla extract, and maple syrup until creamy and lightened in color, about 2 minutes. Use an electric mixer. Add one egg and beat well. Add the remaining egg and beat well again. Gradually beat in the flour mixture, 1/2 cup at a time.
Fold in the chopped cranberries.
Transfer to the refrigerator and cool for 30-60 minutes, or up to 2 days if you want to prep ahead of time (make sure it’s covered well if storing for more than 30-60 mins).
Preheat the oven to 350ºF. Read through the rest of the steps to get a good idea of what you’ll be doing for the best outcome.
Roll the dough into balls, about 2 Tbsp (40g by weight) for each cookie. I used a #40 cookie scoop and did rounded scoops. Put them directly on the pan (I don’t recommend parchment paper for these). Keep the cookie dough in the refrigerator between cooking sessions, as this will take a few sessions to cook it all.
Bake 10-13 minutes. Since coconut sugar already makes the dough darker, these are just a bit harder to tell, but they should be slightly browned on the bottom edges and no longer gooey in the middle. It may be helpful to start by cooking 1 cookie first to see how it cooks for you according to your oven/altitude/etc. Better to commit to one than all!
I know it’s hard, but let the cookies cool on the baking sheet for 10-15 minutes before enjoying. It’s well worth the wait because the cookies have time to set!
Repeat for the leftover dough, or you can freeze the dough. Read through the post to see instructions for freezing the dough (and also for freezing cookies). Enjoy!
Please leave a review and a comment if you made this recipe! It helps my website more than you know and I truly appreciate it!