Gluten free Cranberry Orange almond cookies. These Gluten-Free Cranberry Orange Cookies will be the star of your cookie tray - they've got the soft and chewy texture of a chocolate chip cookie, with the most amazing bright flavors from the cranberries and orange zest. These are an irresistible cookie you won't be able to get enough of! Last weekend, my sister-in-law hosted a pre-Thanksgiving dinner.

This post is sponsored in partnership with Almond Breeze. As always, all opinions expressed are my own. Thank you for supporting the brands that help me bring you new recipes! You can cook Gluten free Cranberry Orange almond cookies using 11 ingredients and 16 steps. Here is how you achieve that.

Ingredients of Gluten free Cranberry Orange almond cookies

You need 1 cup of butter, softened.
Prepare 1 cup of powdered sugar.
You need 1 tsp of each vanilla, almond extract.
Prepare 2 cups of almond flour.
Prepare 1 cup of sliced almonds.
Prepare 1 cup of dried cranberries.
You need 1 tsp of salt.
It's 1/4 tsp of nutmeg.
Prepare 2 Tbs of fresh orange zest, divided.
Prepare of For topping.
It's 1/2 cup of white chocolate chips.

These cranberry almond chocolate chip cookies are infused with orange zest. Dip them in chocolate and sprinkle with sea salt for a gluten-free holiday treat! I've got very specific standards when it comes to anything remotely resembling a chocolate chip cookie. How to make gluten-free breakfast cookies with cranberry and orange: In a large bowl, stir together the gluten-free flour, almond flour. baking soda, orange zest, and salt.

Gluten free Cranberry Orange almond cookies instructions

With an electric mixer, beat butter for 3 minutes. Scrape down bowl occassionally.
Add sugar. Beat additional 2 minutes.
Add extracts, salt, and 1 Tbs zest. Mix.
Slowly add flour as you mix.
Stir in berries and nuts.
Roll into log shape (about 2" around), wrap in plastic and freeze for 1 hour.
Preheat oven 350°.
Cut log into about 1/4" thick cookies.
Arrange on lined cookie sheets, about 1" apart.
Bake 10-15 minutes.
Cool in pan on wire racks.
As cookies cool, put chips into microwave safe dish.
Microwave in 30 second intervals, stirring between.
Once chocolate is smooth, using spoon, drizzle cool cookies with chocolate.
Sprinkle remaining zest on top and allow chocolate to set up.
Store in air tight container.

In the bowl of a stand mixer or another large bowl with a hand mixer, add softened butter, coconut sugar, egg, and vanilla. These cranberry almond flour cookies were a big hit at my house. They're great to pack as a sweet treat with lunches, or simply enjoy with a cup of tea in the afternoon. For the gluten-free recipe, I used a combination of almond flour and brown rice flour. This blend can be used to make any gluten-free cookies of your choice.