These Cranberry Almond Chocolate Chip Cookies are the perfect low-carb and gluten-free treat for the holiday season! They are filled with dried cranberries and dark chocolate chips.
As you probably have noticed by the last few holiday treats I’ve been posting recently (Chocolate Almond Biscotti Cookies, Almond Flour Shortbread Cookies, and Almond Flour Cranberry Muffins) that I love baking with almond flour.
I think what I like the most about baking with it is because of the delicious nutty flavour and the great texture.
Anyways, if you’re in the holiday baking mood like I am, you’ll also have to check out my Chocolate Almond Butter Cookies, Coconut Flour Chocolate Chip Cookies, and Cranberry Chocolate Chip Cookies! And if you’re gluten-free, you should check out my 12 Healthy Gluten-Free Cookie Recipes (Web Story)!
How These Cranberry Almond Chocolate Chip Cookies Taste:
The almond flour gives these Cranberry Almond Chocolate Chip Cookies a very rich and nutty flavor throughout the cookie. They are also soft inside and outside they are crispy.
These cookies also bake up thick, and they are balanced, sweetened naturally, and have these tangy bits of cranberry! On top of that, the chocolate chips inside the cookies bring more indulgence to these holiday treats. These cranberry almond chocolate chip cookies are some of the best cookies I’ve made in a while, and they check off everything on our favorite Christmas cookies:
- Extreme softness.
- Crisp edges.
- Darn thick.
- Tart
- Nutty
- Buttery
They are basically everything we all love about a chocolate chip cookie. They only require one bowl, a few ingredients, and about 30 minutes to whip up! I really hope you enjoy this recipe and give it a try.
More Lightened-Up Cookies To Try:
- Almond Flour Shortbread Cookies: They’re so delicious that you won’t believe these cookies are actually better than the traditional shortbread cookie.
- Chocolate Almond Biscotti Cookies: Amazing lighter version of the traditional and classic Italian biscotti cookie.
- Sugar-Free Nutella Thumbprint Cookies: Delicious cookies made with almond flour and my easy peasy homemade nutella.
Cranberry Almond Chocolate Chip Cookies
Ingredients
- 1 tbsp melted coconut oil
- 4 tbsp sugar-free syrup
- 1 large egg
- 1 tsp pure vanilla extract
- 2 cups almond flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup sugar-free chocolate chips + more for topping
- 1/2 cup sugar-free dried cranberries
Instructions
- Pre-heat the oven to 350F.
- Add the coconut oil and syrup in a large bowl and stir well.
- Then, add the egg and vanilla. Whisk well together until combined.
- In a medium bowl, stir together the almond flour, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and stir well until combined.
- Fold in chocolate chip and dried cranberries.
- Scoop out 1 tablespoon of the batter onto the baking sheet with a silicone mat or parchment paper.
- Press down gently with your fingers to flatten slightly.
- Top each with a few additional chocolate chips, if desired.
- 10. Bake for 12 minutes. Let them cool completely to remove from the baking sheet, otherwise the cookies may break apart.
Notes
- Make sure to allow the cookies to cool before moving them so they have time to firm up.
- For prettier cookies, you can press extra chocolate chips on top of the cookies before baking them.
- To store: Store the cookies for up to 5 days in an airtight container in the fridge.
- To freeze: After cooling, freeze the cookies in a freezer-safe bag for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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Hello …. Can I use maple syrup instead of
Sugar free syrup … will that work
Awaiting your reply
Many thanks
Yes for sure. Maple syrup will work 😉
Is there a different oil I can use? I am allergic to coconut.
You can use melted butter instead. Hope it helps 😉