Gluten-Free Cranberry Orange Cookies
These Gluten-Free Cranberry Orange Cookies are soft, chewy, and bursting with flavor! They’re loaded with cinnamon, orange zest, plus fresh and dried tart cranberries. Ready in less than 30 minutes and perfect for the holidays!
Meet one of my new favorite gluten-free holiday cookie recipes: cranberry orange cookies! They’re chewy like a good chocolate chip cookie, and loaded with tart, sweet flavors from the cranberries and orange zest. Plus, they’re easy to make and ready in just 30 minutes! What’s not to love?
Every year, I try to take full advantage of fresh cranberry season because the burst of tartness that they add to everything they touch is irresistible. These Cranberry Orange Cookies are uniquely delicious!
Orange zest gives the dough a little zip of citrus flavor that pairs beautifully with the warmth of the vanilla and cinnamon, and both fresh and dried cranberries add texture to the cookies.
I used fresh cranberries, sliced in half, for the brightness in both flavor and color, and the dried cranberries add a soft, sweet texture, plus a little bit of chewiness.
These Gluten-Free Cranberry Orange Cookies will be the star of your holiday cookie tray. They’ve got the soft and chewy texture of a chocolate chip cookie, with the most amazing bright flavors from the cranberries and orange zest. These are irresistible cookies you won’t be able to get enough of!
Can I make these cookies ahead of time?
Yes, you certainly can! You can bake the cookies and store the baked cookies in an airtight container in the freezer for up to 3 months.
You can also prepare the cookie dough balls and place them in the freezer. Once frozen, transfer the cookie dough into a freezer-safe bag and keep frozen for up to 6 months. Bake fresh, adding an extra minute or two to the baking time.
How to store gluten-free cookies
To store, keep these in an airtight container at room temperature for up to 3 days, in the refrigerator for up to a week, or in the freezer for up to 3 months.
More holiday cookie recipes:
Gluten-Free Vegan Chai Sugar Cookies
Meet your new favorite chewy cookie – these Gluten-Free Vegan Chai Sugar Cookies! These Paleo-friendly cookies have a crispy exterior with a tender, chewy center. They’re the perfect pairing for nut milk, tea, or coffee.
Chewy Gluten-Free Vegan Sugar Cookies
These Chewy Gluten-Free Vegan Sugar Cookies are quick and easy to make with just eight ingredients! They’re soft, chewy, and absolutely delightful. Perfect for the holidays, or whenever a sugar cookie craving strikes.
Soft Gluten-Free Gingerbread Cookies
These Soft Gluten-Free Vegan Gingerbread Cookies will be a holiday cookie staple! They’re incredibly soft, chewy and flavorful from the molasses and warm spices.
Gluten-Free Cranberry Orange Cookies
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 14 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Gluten-Free Cranberry Orange Cookies are soft, chewy, and bursting with flavor! They’re loaded with cinnamon, orange zest, plus fresh and dried tart cranberries. Ready in less than 30 minutes and perfect for the holidays!
Ingredients
- ½ cup coconut oil, room temperature
- ⅔ cup coconut sugar
- 1 teaspoon orange zest
- 1 egg, room temperature (you can also use a flax egg – see Notes)
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ teaspoon cinnamon
- 2¼ cups (216g) blanched almond flour
- 1 cup fresh cranberries, halved
- ½ cup dried cranberries
Instructions
- Preheat the oven to 350ºF. Line a baking sheet with parchment paper or a silicone baking liner.
- In a large bowl, beat together the coconut oil, sugar, and orange zest until smooth. Add the egg and vanilla and mix until smooth.
- Add the almond flour, salt, baking soda, and cinnamon to the wet ingredients. Mix until well incorporated. Fold in the fresh and dried cranberries.
- Use a medium cookie scoop to form cookies and place on the prepared baking sheet. Bake for 12 minutes or just beginning to turn golden brown around the edges and set in the center.
- Let cool on the cookie sheet for 15 minutes and then transfer to a cooling rack to cool completely. Store in an airtight container.
Notes
For the flax egg: whisk together 1 tablespoon ground flax meal and 2.5 tablespoons water. Let set for 10 minutes to gel before using.
Keywords: cranberry orange cookies, gluten free holiday cookies
Oh my goodness that sounds scary! I would have done the same as you. Scream & flare! But these cookies are truly amazing. My favorite combo is orange and cranberries! ‘Made them in pancake and sugar cookie form last year!
Haha it was nuts!! Thanks so much, Megan. Cranberry orange pancakes sound amazing!
You were busy for Thanksgiving!! I absolutely love cranberry and orange together, such a fabulous combo.
Hope you had a wonderful Thanksgiving, Rachel! I can’t believe we’re onto the holiday season! These cookies look like they would make a fabulous addition to the dessert table. I love the cranberry and orange combo!
I’ve actually been getting sick of chocolate cookies, so this is a nice fruity change! Love cranberries and orange together!
Me too! Thanks so much, Bethany.
Oh I’m so glad that the rest of your food made it out safely! I would totally be freaking out too! I LOVE the cranberry orange combo — these look amazing!
Hi Rachel. I’m here again…I’d like to ask you if I can sub almond flour for another flour like oat flour, because here in Brazil almond products are expensive.
Thanks. :)
Can skip fresh cranberries and just add dried cranberries and what is the measurement of the dried cranberries? Can substitute coconut sugar with monk fruit sweetener?
★★★★★
Hi Kuan, yes you can do dried cranberries instead. I would use about 1 cup total. I haven’t tried substituting the coconut sugar, but if you use a 1:1 monk fruit sugar replacement, that should work out well!
can totally omit sugar in this receipe?
Hi Kuan, it will change the texture and flavor of the cookies significantly – I wouldn’t recommend removing it entirely.
These cookies are divine. I decided to hold off with the cinnamon and add a drop of orange extract. They taste so good and are so light and chewy at the same time.
★★★★★
That sounds fabulous!! Thanks for the feedback, Franzi!
We have a nut allergy and cannot use almond flour. Could you please suggest a substitute?
Oat flour works well (would recommend using 1 3/4 to 2 cups instead – it’s more absorbent) and so does AP gluten-free flour!
Just wondering if you can freeze these. If so how should I do that. As well as the best way to dethaw them?
Yes, you can! Pretty much all cookies freeze well. Just put them in an airtight container to freeze and let them thaw at room temp when you’re ready.