Grain-Free Cranberry Lemon Cookies

These Grain-Free Cranberry Lemon Cookies are the perfect mix of sweet and tangy! Also, they are soft and chewy from the almond flour, and are naturally sweetened with maple syrup.

[Grain-Free] Cranberry Lemon Cookies

So, these easy to make, soft and chewy cranberry lemon cookies are truly the best! If you love all things lemon-y desserts, then these are for you. Moreover, my husband is obsessed with lemon baked goods, and these are some of his favorite cookies of all time.

The texture is perfect, they are soft on the inside and slightly crispy on the outside. This is because they are made with almond flour, which also keeps them completely grain-free. Also, they are bursting with flavor from the lemon zest and tart cranberries, which is a perfect summertime cookie flavor, in my opinion.

[Grain-Free] Cranberry Lemon Cookies

Sp, the thing I love most about this recipe is how simple it is! It only requires one bowl, and ingredients that you would normally find in a grain-free cookie. Also, the dough comes together quickly, and they cook fast!

I used some of my favorite baking ingredients for this recipe, and they just so happen to come from NOW Foods. Their flours, sweeteners, and oils are always stocked in my pantry. They are my go-to for baking because the quality of their ingredients is amazing! I can always count on them for the staples in my baking recipes! For these cookies, I used their almond flour, maple syrup, and coconut oil.

Don’t forget to use code ‘CANDACE’ to get 20% off your order at NOW Foods! They have everything from natural food items, supplements, essential oils, beauty products, sports nutrition, and more! This post is sponsored by NOW Foods, thank you for reading, cooking, and supporting TWK!

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Grain-Free Cranberry Lemon Cookies

Servings 15 cookies


  • 2 cups almond flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup pure maple syrup
  • 1 tbsp melted coconut oil
  • 1 egg
  • 1 tsp vanilla extract
  • zest of 1 large lemon
  • 1/2 cup dried cranberries


  • Preheat the oven to 350 degrees. In a large mixing bowl, combine the almond flour, baking soda, and salt. Whisk to combine.
  • Next, in a smaller bowl, whisk together the maple syrup, egg, coconut oil, vanilla, and lemon zest.
  • Pour the wet ingredients into the dry ingredients and use a wooden spoon to combine. Once the dough is evenly combined, add in the cranberries and stir to combine.
  • Use a small size cookie scoop to scoop out about 2 tbsp of the dough and place them on a lined baking sheet. Use your fingers to gently flatten out the top.
  • Bake for 10-12 minutes, until slightly golden brown on the top.
  • Let them cool slightly before transferring them to a wire rack.

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