Recipe: Perfect Gluten free Cranberry Orange almond cookies

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These Gluten-Free Cranberry Orange Cookies will be the star of your cookie tray - they've got the soft Add the egg and vanilla and mix until smooth. Add the almond flour, salt, baking soda, and cinnamon. 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. You can cook Gluten free Cranberry Orange almond cookies using 11 ingredients and 16 steps. Here is how you cook it.

Ingredients of Gluten free Cranberry Orange almond cookies

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

In the bowl of a stand mixer or another large bowl with a hand mixer, add softened butter, coconut sugar, egg, and vanilla. Dry Ingredients: baking soda, salt, ground cinnamon, almond flour, cranberries Wet ingredients: coconut oil, coconut sugar, orange zest, egg, vanilla extract The ingredients list for these cookies is short, but there are two important steps that give these cookies the absolute best flavor and consistency. These Gluten-Free Cranberry Orange Cookies are soft, chewy and bursting with flavor! They're loaded with cinnamon, orange zest, fresh tart cranberries, and chewy dried cranberries.

Gluten free Cranberry Orange almond cookies instructions

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

In a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed. The orange zest provides a refreshing zing that is the perfect counterpart to the tart cranberries. I used almond extract to keep the cookies lighter and because almond and cranberry and orange is an incredible flavor profile. My friend loved these gluten-free almond cookies so much, she had to ask for the recipe! Quick and easy, they taste as good as the decadent treats I make using puff pastry and almond paste.