Gluten-Free Cranberry Orange Cookies Recipe
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.
- 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
