These small batch gluten-free almond flour cookies are perfect for your cookie cravings! They are crispy chewy on the edges, soft on the inside, and loaded with dried cranberries and cashews.
Have you ever had a sudden craving for freshly baked cookies? I have, like almost everyday. These cookies are so easy to make in one bowl, made with healthy ingredients. Also, the recipe does not require dough chilling, and the cookies bake in just 10 minutes. Enjoy them with a glass of almond milk on the side!
Thanks to the egg yolk which provides extra fat content, the edges come out crispy and chewy. The inside remains nice and soft. Additionally, the dried cranberries bring in a perfect amount of sweetness and the cashews give an extra crunchiness.
These cookies are made gluten free using 100% almond flour. Not only is it a healthier flour option being low carb and nutrient packed, it gives the delicious nutty flavor and hearty crunchy texture.
For the mix-ins, dried cranberries give a perfect amount of sweetness to the cookies here. Since I have cut down on the amount of sugar compared to classic recipes, this balances out the flavor perfectly.
Cashews give some crunchiness as well as a subtle sweetness.
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Ingredients for this recipe
- Vegan butter - I like Miyoko's brand
- Coconut sugar
- Egg yolk
- Vanilla extract
- Almond flour - blanched, fine flour. Do not use almond meal.
- Baking soda
- Dried cranberries
- Cashew nuts
How to make cashew cranberry almond flour cookies
1. Preheat the oven to 350°F/ 177°C. Line a baking pan with parchment paper or baking sheet.
2. Cream the butter and sugar well.
3. Add in the yolk, vanilla extract and mix well.
4. Add in the almond flour and baking soda. Then stir in the dried cranberries and cashews.
5. Split the dough into 8 and roll into balls. Place on the baking pan and press down to flatten the top.
6. Bake for 10 - 12 minutes. Do not over bake. They will come out soft but will firm up as they cool.
How to store these cookies
Store the cookies in an airtight container. They can be kept in a dry cool place on the counter for up to 3 days.
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Cashew Cranberry Almond Flour Cookies
Course: SweetsDifficulty: Easy8
servings5
minutes10
minutes15
minutesThese small batch cookies are perfect for your cookie cravings! They are crispy chewy on the edges, soft on the inside, and loaded with dried cranberries and cashews.
Ingredients
⅓ cup (5 tbsp) vegan butter, softened
⅓ cup coconut sugar
1 egg yolk
1 teaspoon vanilla extract
1 ⅓ cup (128g) almond flour
¼ teaspoon baking soda
¼ cup dried cranberries
¼ cup cashew nuts, chopped
Directions
- Preheat the oven to 350°F/ 177°C. Line a baking pan with parchment paper or baking sheet.
- Cream butter and sugar well.
- Add in the yolk, vanilla extract and mix well.
- Add in the almond flour and baking soda. Then stir in the dried cranberries and cashews.
- Split the dough into 8 and roll into balls. Place on the baking pan and press down to flatten the top.
- Bake for 9 - 11 minutes. Do not over bake. They will come out soft but will firm up as they cool.
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