Cranberry Cookies Yum
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  • Recipe: Cranberry Cookies
  • Writer: Lizzie Green
  • Content-Type: Food Blog

These cranberry cookies have a tender crumb, a chewy texture, and a warming blend of spices.

However, due to the fact that they are so delicious, I continue to make them even when the holiday season has passed.

My go-to dessert to prepare, chocolate chip cookies, got a holiday makeover with the addition of cranberries in this version of the cookie.

Since Christmas is just a week away, I thought it would be fun to share a festive cookie recipe with you all, but I wasn’t in the mood for sugar cookies or gingerbread cookies.

Nope, I was being true to form when I said that I wanted cookies that were chewy, soft, and lavishly sprinkled with chocolate chips.

I didn’t think that traditional chocolate chip cookies qualified as a proper Christmas treat, so instead of making those, I decided to create cranberry cookies and give them a festive twist.

I have to confess that I couldn’t be more pleased with how they turned out! I used cinnamon to give them a flavor that was warm and comforting.

In addition to the cranberries, I mixed in some pistachios to make a colorful combination of red and green for the holiday.

They have a chocolatey, nutty, and sweet flavor, with a hint of tartness from the dried cranberries. In a nutshell, they satisfy every need I have for a delicious dessert. I have a feeling that you will adore them as well!

The Ingredients

Cranberry Cookies Easy
Food: Cranberry Cookies (Source: Taste of Home)

Oh, and have I mentioned it already? These cranberry cookies are completely free of any animal products. I replace the eggs with ground flaxseed, and I use coconut oil instead of butter.

Believe what I say even if you have your doubts. These guys are every bit as gratifying as traditional cookies in terms of their level of sweetness, softness, and chewiness.

Are you interested in finding out for yourself? The following are the additional things that you will need to make them:

  • I find that baking with a combination of all-purpose flour and almond flour results in baked items that are exceptionally tender and juicy. I absolutely adore utilizing this combination! In addition to that, you’ll discover it in the vegan versions of my sugar cookies, banana bread, and blueberry muffins.
  • Baking soda is what makes them rise in the oven and become more fluffy.
  • Cinnamon – Who doesn’t adore cinnamon when it’s used in a festive dessert? The flavor is comforting and reminiscent of the holiday season.
  • Cane sugar and brown sugar are used in the cookies because they make them sweet and also contribute to their chewy, soft consistency.
  • Almond milk, of which I use only a dash to achieve the desired level of hydration. Milk from cows or even my own produced oat milk will both do the trick here!
  • Vanilla extract, for a flavor that is both warm and rich.
  • The mix-ins include things like chocolate chips, dried cranberries, and pistachios. These cookies are festive and fun to eat because of the many different flavors, textures, and colors that they have.
  • And a dash of sea salt to bring out the full flavor of everything!

How to Make Cookies with Dried Cranberries

Because the dough for these cranberry cookies does not need to be chilled (relief! are you with me?! ), the preparation time is reduced significantly. The following is how it works:

First, in the bowl of your stand mixer, blend the ground flaxseed with the water. Put it away so that it can thicken. In the meantime, in a separate mixing bowl, combine all of the dry ingredients by giving them good whisking.

The next step involves going back to the stand mixer. Mix everything on high until it is completely blended after adding the final liquid ingredients.

Mix on low speed after adding each new portion of dry ingredients to the mixer as you add them gradually. When it’s necessary, use a scraper to clean the sides of the bowl.

When the dough has formed a ball that holds together, add the mix-ins and incorporate them using a rubber spatula or a wooden spoon.

Next, scoop the dough onto a baking sheet that has been coated with parchment paper using a cookie scoop that holds 2 tablespoons.

Now is the time to bake! Place the baking sheet inside an oven preheated to 350 degrees and bake the cookies until they have a golden hue to them.

After removing them from the oven, allow them to cool for twenty minutes on the baking sheet before moving them to wire racks where they can finish cooling entirely.

That wraps it up!

Different kinds of Cranberry Cookies

I think these cranberry cookies are perfect the way they are, but if you want to experiment with different flavor combinations, feel free to do so.

Macadamia nuts can stand in for the pistachios in a traditional cranberry white chocolate chip cookie if you use white chocolate for the chocolate chips and use macadamia nuts instead of pistachios. Pecans, chopped, would also be an excellent addition to this.

Cranberries Cookies

Prepare in fifteen minutes.
Time to cook: 12 minutes
Total time 27 minutes

Cinnamon lends a warm, comforting flavor to these cranberry cookies, which are also pliable and chewy. You can enjoy them throughout the holidays or any other time you have a yearning for something sweet.


  • 2 tablespoons ground flaxseed + 6 tablespoons warm water
  • 1¼ cups all-purpose flour or whole wheat pastry flour
  • 1 cup almond flour
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon
  • 1 teaspoon sea salt
  • ⅓ cup soft coconut oil
  • ½ cup cane sugar
  • ½ cup brown sugar
  • 1 tablespoon almond milk
  • 1 teaspoon vanilla extract
  • ⅓ cup chocolate chips
  • ⅓ cup chopped pistachios
  • ⅓ cup dried cranberries

Instructions For Cranberry Cookies

Cranberry Cookies
Food: Cranberry Cookies (Source: Taste of Home)
  1. Prepare a large baking sheet by lining it with parchment paper and preheating the oven to 350 degrees Fahrenheit.
  2. Mix the ground flaxseed with the water in the bowl that comes with an electric stand mixer. Mix thoroughly by hand, then leave aside for five minutes to allow the mixture to thicken before mixing it once more.
  3. Flour, baking soda, cinnamon, and salt should be mixed together in a bowl of medium size.
  4. Put the coconut oil, cane sugar, brown sugar, almond milk, and vanilla extract into the bowl of the mixer. Mix it up. Mix on high speed until everything is evenly distributed.
  5. Mix on low after each addition of dry ingredients, scraping down the sides of the bowl as necessary. Gradually add the dry components to the liquid ingredients and mix after each addition. Mix in the chocolate chips, cranberries, and pistachios until everything is evenly distributed.
  6. When placing the dough on the baking sheet, use a cookie scoop that is 2 inches in diameter. Bake for 12 to 13 minutes, or until the top is just beginning to turn golden brown. (Bake for ten minutes with a scoop measuring one inch) After allowing them to cool for 20 minutes on the baking sheet, transfer them to a wire rack to finish cooling entirely.


If you are vegan, make sure you use chocolate chips that are also vegan. The Enjoy Life brand is one that I like. In the baking section of Whole Foods, you should have no trouble locating them.