Grain-Free Cranberry Almond Cookies

I hadn’t baked in a while and I won’t be really doing much baking in the next few weeks (we’re doing a 60-day challenge which I’ll tell you more about tomorrow and ask you to join me! and win prizes! and! more! fun! things!), so I decided to use up the coconut flour I had. I totally winged (Is that the past tense of “to wing”? Wung? Wunged? It sounds weird.) this recipe, throwing things in and tasting batter until I was happy with the flavor and consistency. The kids loved them and I brought the rest to the 5:30am Crossfit class and they went over very well there. I think these would be great for Thanksgiving, which UM, OMG is next week. I’d still like summer to come back, so I guess I’m not totally embracing this whole fall thing well. Or, you know, not at all.


  1. Mix dry ingredients together in large bowl.
  2. Add remaining ingredients (except the crushed almonds) in order and stir by hand.
  3. Using two spoons, scoop a tablespoon-sized amount onto parchment (yes, must use parchment).
  4. Sprinkle some of the crushed almonds on top and press down into the cookie.
  5. Bake at 325 for 12-18 minutes, depending on the size of your cookies until mostly firm and slightly browned on the edges and bottom.

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2 comments on this post.
  1. Sarah:

    These look great! But I have a couple of questions…by nut meal, do you mean nut flour, or finely ground nuts? I have both. Also, if I don’t use agave, should I use the equivalent amount of honey? Is the vanilla creme stevia a substitute for vanilla extract, or are you using it to add sweetness, too? (I’ve never heard of flavored stevia!) Okay, that was more than *a couple* of questions. :) Thanks!

  2. NuNaturals Stevia Products Review and Giveaway (Four Winners!) | gfe--gluten free easily:

    [...] AndreAnna’s (Life As A Plate) Grain-Free Cranberry Almond Cookies (perfect as the paleo/primal or gluten-free sweet treat) [...]

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