These Grain-Free Cranberry Lemon Cookies are the perfect mix of sweet and tangy! They are soft and chewy from the almond flour, naturally sweetened with maple syrup, and bursting with tart cranberry and lemon flavor. They are a perfect bright and healthy cookie treat!

These type of cookies are perfect for a gathering like a baby shower or brunch event! They pair well with things like baked eggs with zucchini, roasted figs with goat cheese, or an iced latte with my salted caramel coffee creamer!

This cranberry lemon combo is so perfect…

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, the almond flour allows them to be soft on the inside and slightly crispy on the outside. They are bursting with flavor from the lemon zest and tart cranberries, which is a perfect summertime cookie flavor, in my opinion.

The simplest ingredients

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. Then 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.

Ingredients you need

Almond flour – I love using almond flour in cookies because it creates a soft and chewy texture, which is my preferred cookie texture
Coconut oil – I like to keep the oil neutral in my cookies, and coconut is perfect for this bright cookie flavor
Pure maple syrup – my favorite all natural sweetener
Baking Soda – helps the cookies rise
Salt – sweet and salty forever!
Egg – this helps hold everything together
Vanilla extract – adds nice depth of flavor
Lemon zest – I use zest for this recipe because it gives MUCH more flavor than juice does, and doesn’t add extra moisture
Dried cranberries – I love the tart contrast to the sweet cookies

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 cookies

Ingredients

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

Instructions

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.

Grain-Free Cranberry Lemon Cookies

This cranberry lemon combo is so perfect…