These almond flour cranberry orange cookies are gluten free, low carb, and keto friendly, with a soft, lightly chewy texture. Made with almond flour, dried cranberries, and orange zest, they’re a simple holiday cookie that’s not overly sweet.
I’ve always loved baking cookies, especially during the holidays. From keto thumbprint cookies and keto butter cookies to my favorite gluten-free gingerbread cookies recipe and keto gingersnap cookies, there’s something comforting about the whole process. Mixing the dough, shaping the cookies, and watching them turn golden in the oven never gets old. Adding cranberries and orange zest to this batch makes it feel a little more special, even on an ordinary day.
With the holidays coming up, the smell of these cookies baking is honestly one of the best parts. Warm, sweet, and lightly citrusy, they instantly make the kitchen feel cozy and inviting. These cranberry orange cookies are perfect for everyday snacking, sharing with friends and family, or packing up as simple homemade gifts.
Ingredients Needed
To make these delicious gluten-free cranberry orange cookies, you will have to use only a few simple low-carb ingredients that you probably already have in your pantry.
- Almond Flour – Almond flour is the base of these cookies and gives them a soft, tender crumb with a light, nutty flavor. For best results, use superfine blanched almond flour, not almond meal. Coarser almond meal will make the cookies grainy and more fragile.
- Butter – Adds richness and flavor; can be swapped with coconut oil for a dairy-free version.
- Egg – The egg binds the dough and provides structure, helping the cookies hold their shape as they bake. Use a room temperature egg so it mixes evenly into the dough.
- Cream Cheese – Keeps cookies soft and adds a subtle tang; room temperature works best.
- Sweetener – A granulated sugar free sweetener provides sweetness without affecting blood sugar. Allulose works especially well for a softer texture, while monk fruit blends also work nicely. Choose a sweetener that measures like sugar for best results.
- Vanilla Extract – Enhances flavor and complements the orange zest for a balanced taste.
- Baking Powder – Helps the cookies rise slightly and stay tender.
- Xanthan Gum – Xanthan gum replaces the structure normally provided by gluten. It helps hold the cookies together and prevents crumbling, which is especially important in almond flour baking.
- Orange Zest – Orange zest adds bright, fresh citrus flavor without extra liquid. Use freshly grated zest for the best aroma and flavor. Avoid the white pith, which can taste bitter.
- Orange Juice – Enhances the citrus flavor and adds moisture to the dough.
- Dried Cranberries – Give chewy texture and tart sweetness; chop if large.
- Orange Glaze – A simple mix of sweetener and orange juice that perfectly complements the cookies with a touch of sweetness and citrus flavor.
How To Make Keto Cranberry Orange Cookies
If you follow these easy steps, you’ll end up with soft and crisp gluten-free Christmas cookies that are a breeze to make. I love how quickly these cookies come together, making them perfect for last-minute holiday baking!
Preheat and Prepare
Start by preheating your oven to 175°C / 350°F and line a baking sheet with parchment paper. This prevents sticking and makes cleanup much easier.
Tip: If you don’t have parchment, a silicone baking mat works just as well.
Cream the Butter and Cream Cheese
In a large bowl, beat together butter, cream cheese, and sweetener until smooth and fluffy, about 1–2 minutes. This step is important for a soft, tender cookie.
Tip: Make sure the butter and cream cheese are at room temperature for easy mixing.
Add the Wet Ingredients
Mix in the egg, vanilla extract, orange zest, and orange juice until fully combined. The orange zest gives a fresh, bright flavor, and the juice adds moisture to the dough.
Combine Dry Ingredients and Fold in Cranberries
Now you can gradually mix in the almond flour, baking powder, and xanthan gum into the wet ingredients until a soft dough forms. Gently fold in the chopped cranberries.
Shape and Chill the Dough
Place the dough onto a sheet of plastic wrap and shape it into a tight log. Wrap it well and refrigerate for at least 2 hours. Chilling helps the cookies hold their shape and makes slicing easier.
Tip: For faster prep, you can freeze the dough for 30–45 minutes instead of chilling for 2 hours.
Slice the Cookies
Use a sharp, serrated knife to cut the chilled log into roughly ⅓-inch thick slices. Place the slices on the prepared baking sheet with a little space in between.
Tip: Don’t press down too hard, or the cookies may lose their soft texture.
Bake Until Golden
Bake in the preheated oven for 12–14 minutes, or until the edges are just starting to turn golden. Almond flour cookies don’t brown as much as regular cookies, so watch closely to avoid overbaking.
Tip: The centers will still look slightly soft, that’s perfect for a chewy texture.
Cool and Finish
Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack. This allows them to firm up without breaking.
Once fully cooled, drizzle with a simple orange glaze for a sweet, festive finish.
Tips For Making The Best Cranberry Orange Almond Flour Cookies
- Measure almond flour carefully – Spoon it into your measuring cup and level it off for a consistent texture; packing it can make cookies dense.
- Room temperature ingredients – Soft butter, cream cheese, and egg mix together more easily, giving you a smoother dough.
- Don’t overmix the dough – Stir just until combined to keep cookies tender and soft.
- Keep cookies evenly spaced – Give them about an inch apart on the baking sheet so they bake evenly.
- Watch the edges – Almond flour cookies brown quickly at the edges, so pull them out when the edges are golden but the centers still look soft.
- Cool completely before glazing – This prevents the glaze from melting off and keeps it looking nice.
- Experiment with mix-ins – A few chocolate chips, chopped nuts, or a sprinkle of cinnamon can make these cookies your own without losing the cranberry-orange flavor.
Storing Ideas
- Room Temperature: Store fully cooled cookies in an airtight container at room temperature for 3–4 days.
- Fridge: For longer freshness, keep them in the fridge in an airtight container for up to 1 week.
- Freezing: These cookies freeze well. So you can place them in a freezer-safe container or bag for up to 2 months. Thaw at room temperature or warm gently in the oven or microwave.
Tips for Best Texture: If freezing, separate layers with parchment paper so they don’t stick together. Reheating slightly brings back the soft, tender texture.
More Delicious Cookie Recipes
Gluten Free Cranberry Orange Cookies
Description
Ingredients
- 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
- 1/2 cup granulated sweetener like allulose, or monk fruit blend
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- ¼ tsp xanthan gum
- Zest of 1 large orange about 1 tbsp
- 1 tbsp orange juice fresh, for flavor and aroma
- ⅓ cup dried unsweetened cranberries chopped (or fresh cranberries if you like tartness)
Orange Glaze
- 3 tbsp sweetener powdered
- 1 tsp orange juice
- vanilla extract a few drops
Instructions
- Preheat the oven to 175°C / 350°F and line a baking sheet with parchment paper.
- In a large bowl, cream together the butter, cream cheese, and sweetener until smooth and fluffy (about 1–2 minutes).
- Add the egg, vanilla, orange zest, and orange juice, mixing until fully combined.
- Stir in the almond flour, baking powder, and xanthan gum until a soft dough forms, then fold in the cranberries.
- Shape and chill. Place the dough on a sheet of plastic wrap and shape it into a log. Wrap it tightly and refrigerate for at least 2 hours.
- Slice the dough. When ready to bake, use a sharp, serrated knife and a gentle sawing motion to cut the log into roughly ⅓-inch thick circles. Place the slices on the prepared baking sheet.
- Bake for 12–14 minutes, or until the edges turn golden brown.
- Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to firm up completely.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
