Gluten Free Cranberry Orange Cookies Recipe
Delight in these Gluten Free Cranberry Orange Cookies, a perfect balance of zesty orange and tart cranberries wrapped in a soft almond flour base. These cookies are naturally gluten free and can be dairy-free with a simple butter swap, making them ideal for special diets without compromising flavor. Their tender crumb and bright citrus aroma make them an irresistible treat for any occasion.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 2 hours 29 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Cookie Dough
- 2 cups almond flour (superfine blanched)
- ¼ cup butter (unsalted, softened; or coconut oil for dairy-free)
- 1 egg (large)
- ¼ cup cream cheese (softened to room temperature)
- ½ cup granulated sweetener (such as allulose or monk fruit blend)
- 1 tsp vanilla extract
- ½ tsp baking powder
- ¼ tsp xanthan gum
- Zest of 1 large orange (about 1 tbsp)
- 1 tbsp fresh orange juice
- ⅓ cup dried unsweetened cranberries (chopped; fresh cranberries optional for tartness)
Glaze
- 3 tbsp powdered sweetener
- 1 tsp orange juice
- A few drops vanilla extract
Instructions
- Preheat the Oven: Set your oven to 175°C (350°F) and line a baking sheet with parchment paper to ensure the cookies don’t stick during baking.
- Cream Butter, Cream Cheese, and Sweetener: In a large bowl, use a mixer to blend the softened butter, cream cheese, and granulated sweetener until the mixture is light, smooth, and fluffy, about 1–2 minutes.
- Add Wet Ingredients: Beat in the egg, vanilla extract, orange zest, and 1 tablespoon of fresh orange juice until completely incorporated, creating a fragrant base for your dough.
- Incorporate Dry Ingredients and Cranberries: Stir in the almond flour, baking powder, and xanthan gum just until a soft dough forms, then carefully fold in the chopped dried cranberries to evenly distribute them.
- Shape and Chill Dough: Transfer the dough onto plastic wrap, shaping it into a tight log. Wrap it securely and refrigerate for at least 2 hours to firm up for easier slicing.
- Slice Dough for Cookies: Using a sharp serrated knife, gently slice the chilled dough log into approximately ⅓-inch thick rounds. Arrange the slices spaced evenly on the prepared baking sheet.
- Bake the Cookies: Place the baking sheet in the preheated oven and bake for 12–14 minutes or until the edges are golden brown, signaling that they are perfectly baked.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 10 minutes before transferring them onto a wire rack to cool thoroughly and set properly.
- Prepare and Apply Glaze: Mix powdered sweetener, orange juice, and a few drops of vanilla extract to make a glaze. Drizzle or brush the glaze over cooled cookies for an extra touch of flavor and shine.
Notes
- For a dairy-free version, substitute butter with coconut oil and use dairy-free cream cheese.
- Chilling the dough is critical for clean slicing and maintaining cookie shape during baking.
- If using fresh cranberries, consider adding a little extra sweetener to balance tartness.
- Xanthan gum helps provide structure and improve texture in gluten-free baking.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Keywords: gluten free cookies, cranberry orange cookies, almond flour cookies, diabetic friendly cookies, holiday cookies
