Cranberry Almond Flour Cookies Recipe {Gluten-Free}
This cranberry almond flour cookies recipe was developed exclusively for Nuts.com and our customers by Miryam Quinn Doblas, Registered Dietitian (RD). Miryam inspires others with her passion for creating healthy and delicious recipes on her website, Eat Good 4 Life.
I love making cookies for my kids, especially since I can keep the recipe gluten-free and control the amount of sugar used. These cranberry almond flour cookies were a big hit at my house. They’re great to pack as a sweet treat with lunches, or simply enjoy with a cup of tea in the afternoon.
For the gluten-free recipe, I used a combination of almond flour and brown rice flour. This blend can be used to make any gluten-free cookies of your choice. You could even replace the flour in conventional cookie recipes with this blend for a gluten-free treat. Almond flour and brown rice flour are both light-colored flours with a fine consistency that works well in cookies and other baked goods. They’re also much more nutritious than refined flours.
Almond flour is made simply from blanched almonds, which have their skins removed. This gives blanched almond flour its smooth texture. Per serving, almond flour provides 6 grams of protein and 3 grams of dietary fiber. Thanks to the almonds, it’s also a rich source of heart-healthy monounsaturated fat, and protective antioxidants like vitamin E. This gluten-free baking staple is an excellent option for low-carb diets. Brown rice flour helps even out the consistency of the batter even more, to produce an ideal texture for the cookies. It doesn’t hurt that brown rice flour is a good source of protein, too!
The addition of gluten-free rolled oats makes these cookies even more wholesome. Rolled oats are a good source of fiber, protein and iron. In place of butter, I used organic coconut oil, which the body can readily convert to energy instead of storing as fat. Coconut oil is also chock-full of lauric acid, which supports the immune system and may improve metabolism.
I tossed some whole dried cranberries into the batter, but feel free to add your own mix-ins. I tend to replace chocolate chips with dried fruit in my cookie recipes because they are naturally sweet and packed with fiber. These cookies would also be delicious with chopped nuts for some added crunch.
Enjoy this cranberry almond flour cookies recipe! It’s easy-to-follow and whips up a batch of tasty cookies that you won’t feel guilty about eating.
Ingredients
- 1¼ cups brown rice flour
- ½ cup almond flour
- ½ cup gluten-free rolled oats
- ½ cup dried cranberries
- 1 egg
- ½ cup coconut oil
- ½ cup sugar
- 1 tsp vanilla extract
- ½ tsp baking soda
Instructions
- Preheat your oven to 350F. Line two baking sheets with parchment paper and set aside.
- Add the egg, coconut oil, and sugar to a stand mixer and combine. Add the remaining ingredients and mix thoroughly until you obtain a homogenous mixture.
- On the prepared baking sheets, form medium-sized cookies, placed about 2-3 inches apart. Bake for 15-17 minutes or until they start to brown around the edges.
- Leave the cookies on the baking sheet for 2-3 minutes before transferring them to a rack or plate to cool completely.
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This recipe was developed and photographed exclusively for Nuts.com by Miryam Quinn Doblas, RD, of Eat Good 4 Life.
17 Responses to “Cranberry Almond Flour Cookies Recipe {Gluten-Free}”
Making 3rd attempt to be put on your contact list for healthy diet and recipes!!
Hi Nora – Have you subscribed to our email newsletter? https://nuts.com/subscribe That’s the best place to receive recipes, specials, etc. You can also check back on our blog, which we update on a weekly basis 🙂
In your comments you say you can substitute combined almond and brown rice flours for regular AP flour but you don’t say if it’s measure for measure – 1C = 1C??
Hi JoAnn – Yes, they can be replaced as a one-to-one substitute, so that’s correct that 1C = 1C. However, we do recommend using almond and brown rice flours to achieve the desired consistency. Plus, almond flour and brown rice flour are much higher in nutrients than AP flour 🙂
I haven used coconut oil for baking. In this recipe, do I measure the solid coconut oil first, then melt it? Or do I measure solid and mix the solid mass into the ingredients? Also, I have seen liquid coconut oil (looks like salad oil) can it be used? Thank you.
Hi Amelia – The coconut oil is best used in liquid form. Before measuring it, you can melt it in the microwave, over the stovetop, or by setting the entire jar of oil in warm water. Then go ahead and measure it just as you would other oils. Hope that helps!
CAN I USE STEVIA IN PLACE OF THE 1/2 CUP SUGAR.
THANKS
Certainly! 🙂
Is there a nutritional breakdown for the cookies? I am wondering mostly how much fat each cookie has.
Hi Melissa! Thanks for stopping by! The nutritional information for the cookies is available on this page: http://www.eatgood4life.com/cranberry-oatmeal-cookies-gluten-free/
I made these cookies 2 days ago and I wish I had made a double batch! They are so good! My husband said they were his new favourite gluten free baked good. Thank you for this simple but delicious recipe.
Is almond flour what we would call ground almonds in the U.K.?
Hi Charlotte, the almond flour used in this recipe is simply ground almonds without the skins. Nuts.com ships to the United Kingdom if you are interested in our almond flour.
These cookies are looking very delicious. My mouth is watering. I will definitely try it at home. I will share this blog with my friends as well.
Thanks for sharing!
I would like the serving sizes on your packages and recipes to be more friendly to my brain. 27 grams is that equal to about 1 cookie?
Hi Polly! Sorry for the confusion. 27 grams is equal to about two cookies. 🙂
I added almond extract and the cookies tasted delicious! With almond flour and almond extract, this combination creates for a great almond flavor.