Cranberry Almond Cookies
featured in 7 Nutty Desserts To Die For
Get ready to be dazzled by the perfect blend of tart and nutty. The chewy cranberries and crunchy almonds create a delightful texture that's complemented by a hint of sweetness. Each bite is a symphony of flavors, making these cookies an irresistible treat that's sure to put a smile on your face!
Tasty Team
93% would make again
Total Time
42 minutes
42 min
Prep Time
20 minutes
20 min
Cook Time
22 minutes
22 min

Inspired by foodnetwork.com
Total Time
42 minutes
42 min
Prep Time
20 minutes
20 min
Cook Time
22 minutes
22 min
Ingredients
for 13 cookies
- 2 tablespoons ground flaxseed
- 6 tablespoons water
- ½ cup coconut oil (120 g), melted
- ½ cup sugar (100 g)
- ¼ cup brown sugar (55 g)
- 1 teaspoon almond extract
- 1 ½ cups all-purpose flour (190 g)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup rolled oats (40 g)
- ¾ cup dried cranberries (95 g), or use fresh cranberries for more tartness
- ½ cup sliced almonds (35 g)
Nutrition Info
- Calories 218
- Fat 11g
- Carbs 26g
- Fiber 1g
- Sugar 12g
- Protein 3g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- To make the flax eggs, mix together the flax meal and water in a small bowl. Let sit for at least 10 minutes to set.
- In a large bowl, whisk together the coconut oil, granulated sugar, brown sugar, flax eggs, and almond extract until well-combined.
- Sift in the flour, baking powder, and baking soda, and stir with a spatula until combined.
- Fold in the oats, cranberries, and sliced almonds until incorporated.
- Use an ice cream scoop to scoop the cookies onto the prepared baking sheet, spacing about 2 inches (5 cm) apart.
- Bake for 20-22 minutes, until lightly golden around the edges.
- Enjoy!
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Inspired by foodnetwork.com