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Cranberry Almond Cookies


for 13 cookies

  • 2 tablespoons ground flaxseed
  • 6 tablespoons water
  • ½ cup coconut oil(120 g), melted
  • ½ cup sugar(100 g)
  • ¼ cup brown sugar(55 g)
  • 1 teaspoon almond extract
  • 1 ½ cups all-purpose flour(190 g)
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ cup rolled oats(40 g)
  • ¾ cup dried cranberries(95 g), or use fresh cranberries for more tartness
  • ½ cup sliced almonds(35 g)


  1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
  2. To make the flax eggs, mix together the flax meal and water in a small bowl. Let sit for at least 10 minutes to set.
  3. In a large bowl, whisk together the coconut oil, granulated sugar, brown sugar, flax eggs, and almond extract until well-combined.
  4. Sift in the flour, baking powder, and baking soda, and stir with a spatula until combined.
  5. Fold in the oats, cranberries, and sliced almonds until incorporated.
  6. Use an ice cream scoop to scoop the cookies onto the prepared baking sheet, spacing about 2 inches (5 cm) apart.
  7. Bake for 20-22 minutes, until lightly golden around the edges.
  8. Enjoy!