Desserts Recipes Snacks

Healthy Almond Cranberry Cookies

The day after my 2013 Goals post went up, Merrick emailed me and said, “I’ll do the two desserts per week challenge with you.” 

This may have been the best email I’ve ever gotten. Knowing someone else is doing it too makes it much easier to be accountable. 

It also means I have to find a few dessert replacements for when I’m just dying for something that has that dessert feel, but isn’t jammed with sugar and butter and white flour. 

I’ve mentioned before how MUCH I like cookies, right? There is no question that a good chocolate chip cookie is my absolute favorite dessert.

And so when I’m looking for healthy snacks, something that has the shape and texture and approximate taste of a cookie is high on my list.

Happily, these are legitimately healthy – no oil, only 2 T of honey, no flour. And no fake-y ingredients either.

Also, Bart didn’t know I was planning to photograph these, so he took a bite out of one of them before I had a chance. Oh well, I can’t blame him. These were seriously tasty. 

Almond Cranberry Cookies

(Adapted from Healthy Food for Living)
Makes 9-10 cookies 
1 cup almond flour
pinch salt
1/8 t baking soda
1/4 t cinnamon
3 T smooth peanut butter
2 T honey
1 t vanilla
1 T water
1/4 cup dried cranberries
1/4 cup chocolate chips 

Preheat the oven to 350 degrees.

Grease your cookie sheet lightly or use parchment paper or a silicone baking mat.

In a mixing bowl, stir together together the dry ingredients.

In a separate, smaller bowl, combine the peanut butter, honey, vanilla, and water until smooth. Stir the wet ingredients into the dry mixture and mix until well-combined (it may take a bit to come together).

Mix in the cranberries and chocolate chips.

Scoop dough in 1 T rounds onto your cookie sheet and then press flat with the back of a measuring cup or drinking glass (I made mine just slightly less than 1/2 inch thick). They won’t spread, so you don’t have to worry about spacing them on your sheet.

Bake for 10-12 minutes, or until the top is light brown. Cool on the cookie sheet for 5 minutes, then transfer to a cooling rack. They’ll be pretty soft when they first come out, but they’ll firm up after a few minutes.

Best on the day they’re made, although they were still good the second day too. 

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  • Reply andrea. January 16, 2013 at 3:23 pm

    These look delicious! I adore anything made with almond flour. 🙂 I'm definitely going to give these a try.

  • Reply Kayla @ Freckles in April January 16, 2013 at 4:44 pm

    What is this? A healthy cookie recipe that doesn't include banana??? Sign me up.

    (Gorgeous pictures, by the way!)

  • Reply Katie January 16, 2013 at 6:39 pm

    I'll definitely be making these soon!

  • Reply Merrick January 16, 2013 at 10:25 pm

    Op…off to make these right now, since I'm all out of my smitten kitchen granola bars!

  • Reply Amanda January 16, 2013 at 11:29 pm

    Adding these to my to-bake list for this weekend 🙂 Thanks!

  • Reply Elaine January 17, 2013 at 12:03 am

    Personally, I think having a bite already taken out of the cookie make the picture more irresistible!

  • Reply Shelly January 17, 2013 at 2:14 am

    This recipe gave me the perfect excuse to eat chocolate chips today (I left the cranberries out) and they were delicious, they even earned the husband stamp of approval.

  • Reply Tina's Blog January 19, 2013 at 5:57 pm

    Do you think I could use almond extract with wheat flour? I don't live near a big grocery store that carries almond flour…I've tried several different ones already.
    I just made your chicken enchilada soup that is now cooking in the crockpot for supper. Great recipes!

  • Reply heidikins January 23, 2013 at 9:37 pm

    Uh, yum. And yes, please.


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