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!
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.
- Bring the ingredients to room temperature first. Even the dry ingredients (if you store them in the refrigerator).
- 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.
Step 2: Add the egg and vanilla extract and beat again for 1 minute.
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.
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.
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.
Step 8: Allow to cool on the pan for 5 minutes before removing to wire racks to cool completely.
Step 9: Prepare the icing a small bowl, mix the powdered sugar, butter and milk and stir until mixture is drizzle consistency.
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:
- Gluten Free Cranberry Orange Bread
- Easy 8 Ingredient Gluten-Free Lemon Cranberry Muffins
- Moist and Tender Gluten Free Cranberry Orange Muffins
- Gluten Free Cranberry Orange Scones
Gluten Free Cranberry Cookies
- ½ cup coconut oil solid
- ⅔ 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
- 1 cup powered sugar
- 1 Tablespoon non dairy butter very soft
- 2 Tablespoons almond milk
- In the bowl of a stand mixer, beat the coconut oil, coconut sugar and orange zest for 1 minute or until fully combined.
- Add the egg and vanilla extract and beat again for 1 minute.
- Add the baking soda, salt, cinnamon and almond flour to the batter. Mix on medium for 90 seconds, scraping down the batter.
- Remove the bowl from the mixer stand and fold in the fresh and dried cranberries.
- Allow batter to sit for 20 minutes.
- Preheat oven to 350 F. Place parchment paper on baking sheets.
- Portion cookies with a cookie scoop and bake for 12-14 minutes. Insulated pans will need the full 14 minutes.
- Allow to cool on the pan for 5 minutes before removing to wire racks to cool completely.
- In a small bowl, mix the powdered sugar, butter and milk and stir until mixture is drizzle consistency.
- Drizzle over cooled cookies.
- Sprinkle with remaining orange zest.
- 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.