vertical image of gluten free cranberry cookies with icing drizzled over the top
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Gluten Free Cranberry Cookies

I simply can't wait for you to give these Gluten Free Cranberry Cookie Recipe a try. It's a super simple recipe and the icing drizzled over the top just gives it an extra kick for the holidays and makes them oh so pretty to enjoy looking at before you enjoy them for yourself!

What is the consistency of gluten free cookie dough?

Gluten free cookie dough is much like its gluten-containing cookie dough counterparts... it sticks together, doesn't fall apart when portioned out and looks undeniably, like cookie dough!


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Is there gluten in cranberries?

Cranberries alone are in fact gluten free. It is cranberries that are coated in chocolate, yogurt, etc. that often are not gluten free. Be sure to check your packaging.

Do gluten free cookies take longer to bake?

>Gluten free cookies do take a little longer to bake as you are baking the cookies at a lower temperature than you would a traditional cookie. Because of the lower temperature setting (to ensure the cookie bakes through all the way) it does take a few minutes longer to bake. But the wait is worth it!

If you can't get enough delicious cookie recipes, check out this list of 15 gluten free, dairy free cookies!

Ingredients for Gluten Free Cookies with Cranberries

Dry Ingredients: baking soda, salt, ground cinnamon, almond flour, cranberries

Wet ingredients: coconut oil, coconut sugar, orange zest, egg, vanilla extract

 

 

The ingredients list for these cookies is short, but there are two important steps that give these cookies the absolute best flavor and consistency.

Pro tips:

  1. Bring the ingredients to room temperature first. Even the dry ingredients (if you store them in the refrigerator).
  2. Weigh the flour with a kitchen scale. Weight is so important in gluten free baking. It can make the difference between dry and crumbly cookies and perfectly textured cookies.

How to Make Gluten Free Cookie Recipe with Cranberries



Step 1: Prepare the cookies by grabbing the bowl of a stand mixer, beat the coconut oil, coconut sugar and orange zest for 1 minute or until fully combined.

close up shot of gluten free cranberry cookie dough in a stainless steel bowl with eggs

Step 2: Add the egg and vanilla extract and beat again for 1 minute.

gluten free dough for cranberry cookie recipe

Step 3: Add the baking soda, salt, cinnamon and almond flour to the batter. Mix on medium for 90 seconds, scraping down the batter as you go.

cranberry cookie dough in stainless steel bowl with spoon for mixing

Step 4: Remove the bowl from the mixer stand and fold in the fresh and dried cranberries.

Important! Step 5: Allow batter to sit for 20 minutes.

gluten free cranberry cookie dough on baking sheet lined with parchment paper

Step 6: Preheat oven to 350 F. Place parchment paper on baking sheets.

Step 7: Portion cookies with a cookie scoop and bake for 12-14 minutes. Insulated pans will need the full 14 minutes.

gluten free cranberry cookies baked on a baking sheet lined with parchment paper

Step 8: Allow to cool on the pan for 5 minutes before removing to wire racks to cool completely.

gluten free icing in white bowl with spoon

Step 9: Prepare the icing a small bowl, mix the powdered sugar, butter and milk and stir until mixture is drizzle consistency.

vertical image of gluten free cranberry cookies with icing drizzled over the top

Step 10: Drizzle over cooled cookies.

Step 11: Sprinkle with remaining orange zest.

Looking for more recipes that use cranberries? Check out these delicious recipes:

Recipe

overhead shot of gluten free cranberry cookies on parchment paper
Christine

Gluten Free Cranberry Cookies

These Gluten Free Cranberry Cookies are a super simple recipe to get you in the holiday spirit!
Prep Time 10 minutes
Cook Time 14 minutes
Rest Time 20 minutes
Total Time 45 minutes
Servings: 24
Course: Dessert
Cuisine: American
Calories: 142

Ingredients
  

Cookies:
  • ½ cup coconut oil solid
  • cup coconut sugar
  • 1 ½ teaspoons orange zest
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ teaspoons ground cinnamon
  • 220 grams almond flour about 2 cups
  • 1 cup fresh cranberries coarsely chopped
  • ½ cup dried cranberries
Icing:
  • 1 cup powered sugar
  • 1 Tablespoon non dairy butter very soft
  • 2 Tablespoons almond milk

Method
 

For Cookies:
  1. In the bowl of a stand mixer, beat the coconut oil, coconut sugar and orange zest for 1 minute or until fully combined.
    sugars and coconut oil in stainless steel bowl
  2. Add the egg and vanilla extract and beat again for 1 minute.
    close up shot of gluten free cranberry cookie dough in a stainless steel bowl with eggs
  3. Add the baking soda, salt, cinnamon and almond flour to the batter. Mix on medium for 90 seconds, scraping down the batter.
    gluten free dough for cranberry cookie recipe
  4. Remove the bowl from the mixer stand and fold in the fresh and dried cranberries.
    cranberry cookie dough in stainless steel bowl with spoon for mixing
  5. Allow batter to sit for 20 minutes.
  6. Preheat oven to 350 F. Place parchment paper on baking sheets.
  7. Portion cookies with a cookie scoop and bake for 12-14 minutes. Insulated pans will need the full 14 minutes.
    gluten free cranberry cookie dough on baking sheet lined with parchment paper
  8. Allow to cool on the pan for 5 minutes before removing to wire racks to cool completely.
    gluten free cranberry cookies baked on a baking sheet lined with parchment paper
For Icing:
  1. In a small bowl, mix the powdered sugar, butter and milk and stir until mixture is drizzle consistency.
    gluten free icing in white bowl with spoon
  2. Drizzle over cooled cookies.
    vertical image of gluten free cranberry cookies with icing drizzled over the top
  3. Sprinkle with remaining orange zest.

Notes

  • Make sure ingredients are at room temperature
  • Measure the flour by weight and not cups (the cups measurement may be up to ¼ cup off!)
  • The resting time is very important for these cookies. They turn out lighter and with a better texture when the liquid has time to absorb the flour.

 

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2 Comments

  1. Hi, Christiine.
    I'm not really a cookie person, but I love cranberries, so I want to give these a try. Will butter work in place of coconut oil?

    Thanks, and Merry Christmas!
    Antoinette

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