These small batch 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? Then this recipe is perfect for you. These cranberry cashew cookies are super easy to make in one bowl, does not require dough chilling, and bake in just 10 minutes. Enjoy them with a glass of almond milk on the side!
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What do they taste like?
Thanks to the egg yolk in the dough, they are crispy chewy on the outside, and soft on the inside. Dried cranberries are added for a fruity flavor pop, along with crunchy cashews. This recipe has less sugar compared to classic cookie recipes, so these mix-ins balance out the flavor perfectly!
They are made gluten-free using 100% almond flour. Not only is it a healthier flour option being nutrient packed, but it also brings out the delicious nutty flavor and hearty crunchy texture.
Ingredients for this recipe
- Vegan butter - Or refined coconut oil
- Coconut sugar
- Egg yolk
- Vanilla extract
- Almond flour - Use blanched, fine flour. Do not use almond meal which has a much coarser texture.
- Baking soda
- Dried cranberries
- Cashew nuts - Or nuts of your choice!
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.
*See the recipe card below for detailed instructions.
FAQs
Store the cookies in an airtight container. They can be kept in a dry cool place on the counter for up to 3 days. Baked cookies can also be frozen for up to 2 months, stored in an airtight container or bag.
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Recipe
Cashew Cranberry Almond Flour Cookies
Ingredients
- 5 tablespoons vegan butter softened
- ⅓ cup coconut sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 ¼ cup almond flour
- ¼ teaspoon baking soda
- ¼ cup dried cranberries
- ¼ cup cashew nuts chopped
Instructions
- Preheat the oven to 350°F/ 177°C. Line a baking pan with parchment paper or baking sheet.
- In a bowl, place the softened butter and coconut sugar. Whisk well.
- Add in the yolk and vanilla extract. Mix well.
- Add in the almond flour and baking soda.
- Stir in the dried cranberries and cashews.
- Split the dough into 8 and roll into balls. Place them 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.
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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