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Eggless Cranberry Almond Cookies are crisp, crunchy, lightly sweetened, and tempting cookies that are a perfect blend of sweet and tart flavors.
Eggless cranberry almond cookies are quick, easy-to-make, delicious, and melt-in-your-mouth cookies made from a handful of ingredients like almond flour, cranberries, butter, and sugar. These ingredients are a powerhouse in their own right. Without any external flavor enhancers, these ingredients bring out the best flavors and textures that leave you spellbound.
I love baking cookies, especially during the holiday season. And nothing gives you a more Christmas feel than the beautiful dried cranberries. You will always find dried, sweet, and tangy cranberries in the stores around you during the winter.
Why should you bake Eggless Cranberry almond cookies?
- Easy to bake
- Absolutely delicious
- Perfect use of seasonal ingredients like cranberries
- The nutty flavor of almond
- Perfect for a cookie exchange
- They are EGGLESS!!
Ingredients for Eggless Cranberry Almond Cookies
Cranberries - Best quality dried cranberries.
Almond Flour - Finely powdered almonds or readily available almond meal.
Sugar - Fine granulated sugar.
All-Purpose Flour - Sift the flour before use.
Unsalted Butter - Using unsalted butter helps you keep control of the amount of salt that goes into the cookies.
Baking Powder
Salt
How to make Eggless Cranberry Almond Cookies
Take a mixing bowl or bowl for a stand mixer. Add unsalted butter, granulated white sugar, baking powder, and salt.
Whisk it all together with a hand mixer at medium speed for 3 to 4 minutes or till the mixture becomes light, airy, and fluffy.
To the whipped mixture add all-purpose flour and almond meal/flour in three parts. But only add two parts of each and hold on to the last part for later. Mix it all together till well combined.
All the last third part of both almond flour and all-purpose flour and the dried cranberries to the bowl. Mix it all till it forms a nice soft dough and everything is well combined.
Transfer the dough for the eggless cranberry almond cookies to a silicon mat or any work surface. Roll it into a roll or a log for eggless cranberry almond cookies. Tightly wrap the dough log in a cling wrap and place it in the refrigerator to chill for at least an hour.
Preheat the oven to 350F and line a baking tray with parchment paper.
Get the chilled dough to roll onto a cutting surface. Cut it into ¼-inch thick discs or cookies. Place them on a parchment paper-lined baking tray. Keep at least an inch of space in between each.
Put the tray in the oven and bake for 15 to 18 minutes on a middle rack or till the bottom of the cookies is lightly browned.
As the heat of the ovens varies check the cookies at 13 minutes and decide the further cooking time.
For softer eggless cranberry almond cookies take them out at 15 minutes. The further you cook the crisper they become.
Get them out of the oven and let them cook for 15 to 20 minutes and then move them to a wire rack to cool further.
Once completely cooled you can store them in an air-tight container. The eggless cranberry almond cookies will stay good for a month.
Check these Cookies recipes too
Frequently Asked Questions (FAQs)
Why do you add baking powder to the cookie dough?
Baking powder helps make the cookies light and airy. You can make cookies without baking powder but then they will become dense and heavy.
When you add baking powder to the dough it creates a chemical reaction releasing carbon dioxide and making the cookies lighter.
Can you use brown sugar instead of white sugar in the cookies?
Yes, you can replace the white granulated sugar with brown sugar in the eggless cranberry almond cookies recipe. However, it will change the taste and texture of the cookies.
White sugar makes eggless cranberry almond cookies nice and crisp while brown sugar makes them softer. So if you are looking for a cookie with a soft texture and some moisture then you can use brown sugar.
Can you replace almond flour with cashew flour in these cookies?
Yes, you can replace the almond flour with cashew flour in this recipe for a different taste.
Tips for perfect Eggless Cranberry Almond Cookies:
- Measure baking powder correctly and do not add extra as excess baking powder makes the cookies bitter.
- Adding too much sugar to the cookies will make them more brittle.
- Butter acts as an emulsifier in the cookies. It makes the cookies tender and adds crispness around the edges. Adding too much butter makes the cookies flat and greasy. While adding too little makes them tough and crunchy.
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Eggless Cranberry Almond Cookies
Equipment
- Oven
- Hand mixer or stand mixer
- Bowl for mixing
- Sifter
- Cling wrap
- baking tray
- Knife
- parchment paper
Ingredients
- 1 ¼ cups All-Purpose Flour Sifted
- ½ cup Unsalted Butter Room temperature
- ½ cup Fine Granulated Sugar
- ⅛ teaspoon Salt
- ¼ teaspoon Baking Powder
- ¼ cup Almond Flour
- ⅓ cup Dried Cranberries roughly chopped
Instructions
- In a bowl add ½ cup, room temperature unsalted butter, ½ cup sugar, ⅛ teaspoon salt, and ¼ teaspoon baking powder.
- Whisk it all together till it is light and airy for about 3-4 minutes. Till it looks lighter in color and fluffy in texture.
- Now add ¼ cup of almond flour and 1 and ¼th cup of all-purpose flour in 3 parts. Add 2 parts of each as of now. Set the last part aside.
- Mix it all together till well combined.
- Add the last part of almond flour and all-purpose flour and â…“rd cup of dried roughly chopped cranberries.
- Mix it all together and make a nice smooth dough without any cracks.
- Transfer the dough onto a work surface and make a cylindrical dough roll and wrap it in a tight cling wrap.
- Keep the dough roll in the fridge to refrigerate for at least 2 hours.
- Preheat the oven to 350F.
- Once chilled cut the eggless cranberry almond cookie dough into ¼-inch thick cookies.
- Place the cut rounds on a baking tray lined with parchment paper with at least an inch of spacing between them giving them room to expand and bake without sticking to each other.
- Bake the cookies in the preheated oven for 15 to 18 minutes.
- Get the cookies out of the oven and let them cool down to room temperature on the work surface. Once cooled store the cookies in an airtight container for about a month.
Notes
- Do not forget to refrigerate the dough roll before baking.
- Chilling the cookie dough before baking solidifies the fats thus it becomes easier to cut the cookies. Also, butter takes longer to melt while baking and the cookies don't spread too thin.
- Always sift the flour.
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Surya
The cookies turned out very well. Thanks for the recipe
Prajakta
So glad the cookies turned out good and you could enjoy them.
Monidipa
These cranberry almond cookies are a delightful treat! The perfect balance of sweetness and tang, with a lovely texture. And the fact that they're eggless is a bonus for those with dietary restrictions. Yum!
Whitney Stewart
I was in the mood for some cookies the other day, but j couldn’t make up my mind about which ones I wanted! These look super good not to try! Thanks so much for sharing!
Stephanie
Oh my goodness, these cookies are delicious! And I love that they are egg free since I am allergic to eggs.
abzstylz
I've been looking for cookie recipes with no egg, and these look so good! I can't wait to try 🙂
Stephanie
These cranberry almond cookies are so delicious and pretty! I especially like that I can serve the cookies to my friends with egg allergies.
Beth
Usually, we use eggs in baking but this recipe amazes me. I cannot wait to try it!
Luna S
They look awesome, I feel like they would have the perfect amount of brunch and softness.
Nyxie
These look so perfect! I love the cranberry cookies we get into work. I wish they were an all-year thing, but sadly they are seasonal for the holidays. But I suppose I could follow this to try making them at home.
Ntensibe Edgar
Hhhhmmmm...I am so tempted to try these cookies, Prajakta. They are a new blend to what I am used to since they are eggless. Thank you for sharing their recipe.
Marysa
These look so tasty! They would be the perfect kind of shortbread cookie to have with tea or coffee.
Amber
I have never tried making eggless cookies. Sounds interesting and your pictures make it look so simple. I am going to have to give this recipe a try.
Rosey
Cranberry adds such a nice little punch to desserts. Not overpowering, but just right.
MELANIE E
These cookies sound delicious. I'm sure the kids would enjoy making them over the weekend.
Chloe Arnold
Oh my goodness this looks delcious! And i have all of these ingredients so i might have to make this asap! Thanks for sharing!
Nish
I love cranberries, and they sound delightful in cookies. Even better that this recipe is eggless, I sometimes have a reaction to eggs. Would love to try this out at home one day. Thanks for sharing!