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!
Servings 14 cookies
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.
