Ingredients
- ½ cup coconut oil, room temperature
- ⅔ cup Cassonade sugar
- 1 teaspoon orange zest
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ teaspoon cinnamon
- 2¼ cups (216g) blanched almond flour
- 1 cup fresh cranberries, halved
- ½ cup dried cranberries
Recipe Description
These Gluten-Free Cranberry Orange Cookies are soft, chewy and bursting with flavor – perfect for the holidays! Orange zest gives the dough a little zip of citrus flavor that pairs beautifully with the warmth of the vanilla and cinnamon, and both fresh and dried cranberries add texture to the cookies. I used fresh cranberries, sliced in half, for the brightness in both flavor and color, and the dried cranberries add a soft, sweet texture.
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