I love to make a ton of cookies for Christmas and I always have several cookie boxes full of many varieties of cookies, like my Chocolate Almond Thumbprint Cookies, Almond Snowball Cookies, Easy Gingerbread Cookies, or Pumpkin Stick Cookies. It’s a bit of a familial and regional tradition where I’m from! I have already made Vegan Biscotti but I wanted to make a different, healthier version full of cranberries. These cookie follow the same principles of baking the cookies twice for a perfect crunch.
Ingredients and Substitutions
You only need 5 ingredients to make these cookies.
Almond Flour – The main base for these cookies, lending a subtly sweet and nutty flavor. For a similar texture, almond meal can be used, but it will produce a slightly grainier result. Do not swap it for all-purpose flour or gluten-free flour. Arrowroot Flour – This adds a lightness and helps bind the dough, giving these cookies a crisp texture. Tapioca starch or cornstarch may work as substitutes, but the texture might vary slightly. Melted Coconut Oil – Provides moisture and a mild richness. You can substitute it with melted plant-based butter, which will give a slightly richer flavor. Soft Brown Sugar – Sweetens the cookies and adds moisture. For a lower-glycemic option, coconut sugar can work well, though it may make the cookies darker. Dried Cranberries – Adds a chewy sweetness and tartness. Feel free to experiment with other dried fruits, like chopped dried cherries or apricots, for variety.
How to Make Almond Cranberry Cookies
Here are a few pictures of how to make these cookies. Read further down for printable instructions.
Carine’s Tips
I’ve included below a few more tips that didn’t fit in the recipe card.
Make sure coconut oil is cooled – Adding hot oil can change the dough’s consistency and make it overly greasy. Shape with an oiled spatula or spoon – This makes handling the sticky dough much easier and gives the cookies a neat appearance. Use a serrated knife for cutting – When forming the biscotti-like sticks, a serrated knife cuts through the sticky dough more easily, especially with a bit of oil on the blade. Bake twice for extra crunch – The first bake sets the shape, while the second creates that crisp, biscotti-like texture. Space cookies just slightly apart – The dough will hold its shape, so a bit of separation is enough. They don’t need as much spacing as traditional cookies. Cool on the sheet – Allowing the cookies to cool on the baking sheet helps them harden slightly, making them easier to handle before the second bake. Decorate with care – If drizzling with white chocolate, wait until cookies are fully cooled, or the chocolate won’t set correctly. Try additional flavoring options – A dash of cinnamon or orange zest can add a holiday-inspired twist.
Serving Suggestions
These Almond Cranberry Cookies pair well with matcha latte, peppermint hot chocolate, or pumpkin spice latte, especially around the holidays. You can serve them alongside a warm drink or even gift them in a festive tin, layered with parchment paper to keep them fresh and intact.
Storage Tips
Store the cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a sealed container for up to a month, separating each layer with parchment paper to prevent sticking.
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