Buy Now →Almond Cranberry Cookies
- Prep Time: 15
- Chill Time: 30
- Cook Time: 11
- Total Time: 56 minutes
- Yield: 18 cookies 1x
- Category: Dessert, winter
- Method: Oven
Ingredients
Scale
Dry:
2 1/2 cups (350g) white flour, I use non-GMO & unbleached by Sunrise Flour Mill
1 tsp baking soda (make sure it’s fresh!)
1 tsp salt
Wet:
1 1/3 cup coconut sugar (225g)
1 1/2 sticks salted butter (170g), softened/room temperature NOT melted
2 Tbsp maple syrup (32g), room temperature
1 tsp pure almond extract
1 tsp pure vanilla extract
2 large eggs, room temperature
Extra:
1 1/3 cups fresh cranberries, roughly chopped
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!
Find it online: https://homecookedliving.com/almond-cranberry-cookies/
