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Almond Cranberry Cookies

If you are looking for a healthy cookie recipe, this almond cranberry recipe is just the ticket!

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 20 minutes
Servings 9 to 10
Author Janssen Bradshaw


  • 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


  1. Preheat the oven to 350 degrees.
  2. Grease your cookie sheet lightly or use parchment paper or a silicone baking mat.
  3. In a mixing bowl, stir together together the dry ingredients.
  4. 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).
  5. Mix in the cranberries and chocolate chips.
  6. 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.
  7. 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.
  8. Best on the day they're made, although they were still good the second day too.

Recipe Notes

(Adapted from Healthy Food for Living)