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! Enjoy 🙂 Cranberry Orange Cookies made with whole grain flour, cashew butter, and dairy-free using Almond Breeze Vanilla Almondmilk.
- It’s 1 cup of butter, softened.
- It’s 1 cup of powdered sugar.
- It’s 1 tsp of each vanilla, almond extract.
- Prepare 2 cups of almond flour.
- Prepare 1 cup of sliced almonds.
- It’s 1 cup of dried cranberries.
- You need 1 tsp of salt.
- Prepare 1/4 tsp of nutmeg.
- It’s 2 Tbs of fresh orange zest, divided.
- Prepare of For topping.
- It’s 1/2 cup of white chocolate chips.
I do not follow a gluten free diet but rather keep everything in balance. Therefore, I never buy gluten free flour mixes as I find many people like me do not have them on hand. What I always have on hand is almonds and quick oats. One of my favorite flavor combos is cranberry and orange.
- 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.
I don't know why, but they sing sweet harmony when they're together. These cookies are gluten free and can be made dairy free with one easy swap that I list in the ingredients. These cookies are a THM "S". They have hints of holiday flavours: subtle spice from cardamom, a citrusy tang from orange zest, and a mild nutty flavour from almonds. They're a delicious twist on traditional shortbread cookies, made gluten-free using almond flour.