Introduction

These Gluten Free Cranberry Orange Cookies offer a perfect balance of tart cranberries and bright citrus flavor in a tender, almond flour-based cookie. They’re easy to make and perfect for those avoiding gluten but still craving a delicious treat.

Gluten-Free Cranberry Orange Cookies Recipe - Recipe Image

Ingredients

2 cups almond flour (superfine blanched)
¼ cup unsalted butter, softened (or coconut oil for dairy-free)
1 large egg
¼ cup cream cheese, softened to room temperature
½ cup granulated sweetener (allulose or monk fruit blend)
1 tsp vanilla extract
½ tsp baking powder
¼ tsp xanthan gum
Zest of 1 large orange (about 1 tbsp)
1 tbsp fresh orange juice
⅓ cup dried unsweetened cranberries, chopped (or fresh cranberries for tartness)
3 tbsp powdered sweetener
1 tsp orange juice
A few drops of vanilla extract

Instructions

Step 1: Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
Step 2: In a large bowl, cream together the butter, cream cheese, and granulated sweetener until smooth and fluffy, about 1–2 minutes.
Step 3: Add the egg, vanilla extract, orange zest, and orange juice to the bowl, mixing until fully combined.
Step 4: Stir in the almond flour, baking powder, and xanthan gum until a soft dough forms. Gently fold in the chopped cranberries.
Step 5: Transfer the dough onto a sheet of plastic wrap and shape it into a tight log. Wrap well and refrigerate for at least 2 hours to firm up.
Step 6: When ready to bake, use a sharp serrated knife to slice the dough log into ⅓-inch thick rounds. Arrange the slices on the prepared baking sheet.
Step 7: Bake for 12–14 minutes, or until the edges turn golden brown.
Step 8: Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely and firm up.

Tips & Variations

Use coconut oil instead of butter to make this recipe dairy-free without losing moisture.
For extra zest, sprinkle a little orange zest on the cookie slices before baking.
Substitute dried cranberries with chopped fresh cranberries if you prefer a tarter cookie and don’t mind a slightly softer texture.
Chilling the dough log is essential for clean slices and even baking—don’t skip this step.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. They can also be frozen for up to 2 months—thaw completely before serving. To refresh the texture, warm cookies slightly in a low oven or microwave before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different flour instead of almond flour?

Almond flour gives these cookies their tender texture and moist crumb. Using other flours might affect the texture and flavor, but a gluten-free flour blend could be tried if you adjust liquids accordingly.

How do I make these cookies vegan?

Replace butter with coconut oil and use a flax or chia egg instead of a chicken egg. Also, substitute cream cheese with a vegan cream cheese alternative for best results.

Gluten-Free Cranberry Orange Cookies Recipe

Print Recipe

★★★★★

5 from 73 reviews

These Gluten Free Cranberry Orange Cookies are a delightful blend of tart cranberries and fragrant orange zest, made with wholesome almond flour for a naturally gluten-free treat. Soft, chewy, and lightly sweetened with allulose or monk fruit sweetener, these cookies are perfect for a healthy snack or holiday indulgence.

Author: zara
Prep Time: 15 minutes
Cook Time: 14 minutes
Total Time: 2 hours 29 minutes
Yield: 20 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Cookie Dough:

2 cups almond flour (superfine blanched)
¼ cup unsalted butter, softened (or coconut oil for dairy-free)
1 large egg
¼ cup cream cheese, softened to room temperature
½ cup granulated sweetener (allulose or monk fruit blend)
1 tsp vanilla extract
½ tsp baking powder
¼ tsp xanthan gum
Zest of 1 large orange (about 1 tbsp)
1 tbsp fresh orange juice
⅓ cup dried unsweetened cranberries, chopped (or fresh cranberries for tartness)

Finishing Touches:

3 tbsp powdered sweetener
1 tsp orange juice
A few drops of vanilla extract

Instructions

Preheat oven: Preheat your oven to 175°C / 350°F and line a baking sheet with parchment paper to ensure the cookies don’t stick and bake evenly.
Cream butter, cream cheese, and sweetener: In a large bowl, beat together softened butter, cream cheese, and granulated sweetener until the mixture is smooth and fluffy, about 1 to 2 minutes. This creates a creamy base for the cookie dough.
Add wet ingredients: Mix in the egg, vanilla extract, orange zest, and orange juice until fully combined, infusing the dough with citrus aroma and flavor.
Combine dry ingredients: Stir in almond flour, baking powder, and xanthan gum until a soft dough forms. Then gently fold in the chopped cranberries, distributing them evenly throughout the dough.
Shape and chill dough: Transfer the dough onto a sheet of plastic wrap, shape it into a log, wrap tightly, and refrigerate for at least 2 hours. This step firms the dough and helps the cookies hold their shape while baking.
Slice dough into cookies: Using a sharp serrated knife, cut the chilled dough log into approximately ⅓-inch thick slices using a gentle sawing motion. Place the slices strategically spaced on the prepared baking sheet.
Bake the cookies: Bake in the preheated oven for 12 to 14 minutes or until the edges are golden brown, signaling that the cookies are perfectly cooked.
Cool the cookies: Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to fully firm up and cool completely.

Notes

For a dairy-free version, substitute butter with coconut oil and use dairy-free cream cheese.
If you prefer a tarter cookie, try using fresh cranberries instead of dried unsweetened ones.
Make sure the cream cheese and butter are softened to room temperature for easier creaming and better texture.
Chilling the dough is essential to get clean slices and prevent spreading during baking.
Store the cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.

Keywords: gluten free cookies, cranberry orange cookies, almond flour cookies, healthy cookies, dairy-free option, holiday cookies, low carb cookies