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Home / Recipes / Cookies

Coconut Flour Cranberry Orange Cookies

By Lisa MarcAurele · Jul 7, 2020 · 22 Comments

3.2K shares
Jump to Recipe
Low carb gluten free coconut flour cranberry orange cookies

Fruity coconut flour cranberry orange cookies that are low carb and gluten free. A perfect treat that pairs well with a cup of coffee or tea.

coconut flour cranberry orange cookies
Article Index
  • Low Carb Gluten Free Coconut Flour Cranberry Orange Cookies
  • Recipe

As I was going through my computer files last week, I discovered a recipe I made last fall that never got posted. The recipe was done for a fellow blogger to include in a low carb recipe eBook for the holidays. However, that never happened.

Since the recipe was never published, I've decided to share it on the blog. Although originally made as a holiday cookie, these coconut flour cranberry orange cookies can be enjoyed any time of year.

Working full-time and running two separate blogs can get very tiring. That's why I've been trying to take it easy this summer. It tough coming up with fresh content for the blog each week so I was pretty excited to find this hidden recipe gem.

There seems to be some variations with coconut flour. So, don't be afraid to add more coconut flour if your cookie batter appears thin. For me, any time I bake with coconut flour, the batter is always super thick. If yours isn't, you'll have to make an adjustment so it is.

coconut flour cranberry orange cookies

A lot of people have told me that my basic coconut flour cookie recipe has not worked out for them. The only thing I can think of is that their coconut flour was not performing the same why mine was. Most complained that the cookies are oily and the batter thin. The coconut flour I use always seems to soak up all the liquid like a sponge so I haven't had that issue.

keto cranberry orange cookies

The brand I use is Nutiva and I've never had issues with it. I purchase mine from Amazon. Other coconut flours may actually be more of a ground dried coconut rather than a defatted flour. It's hard to say.

stacked cookies with nuts and cranberries

If you have trouble with any of the low carb coconut flour recipes, try switching the brand you use, or adjusting the amount of flour used. You may also want to slowly add liquid in and reduce the amount of liquid if needed to get a thick batter.

The batter for these gluten free coconut flour cranberry orange cookies is pretty thick. I typically flatten out low carb cookies a little before baking as they don't always flatten out as the butter melts in the oven.

Also, I have a habit of grabbing my silicone mat any time I bake cookies. It may or may not be necessary. So, don't worry if you don't have one. Parchment paper is a good replacement, but you may just be able to bake directly on your pan.

I'll probably make these low carb coconut flour cranberry orange cookies again when the holiday baking season is in full swing. But, I may also make them later this summer because I've got a huge bag of unsweetened dried cranberries that's begging to be used in my pantry.

Low Carb Gluten Free Coconut Flour Cranberry Orange Cookies

cookies with macadamia nuts and dried cranberries

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Recipe

Low carb gluten free coconut flour cranberry orange cookies

Coconut Flour Cranberry Orange Cookies

3.75 from 4 votes
Fruity coconut flour cranberry orange cookies that are low carb and gluten free. A perfect treat that pairs well with a cup of coffee or tea.
Prep Time:10 minutes mins
Cook Time:10 minutes mins
Total Time:20 minutes mins
Course: Dessert, Snack
Cuisine: American
Print Pin Review Recipe Save Recipe View Collections
Servings: 36
Calories: 61

Video

Ingredients

  • ½ cup low carb sugar substitute use ¼ cup for a less sweet cookie
  • ¾ cup butter softened
  • 3 eggs
  • ½ cup coconut flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ cup sugar free dried cranberries
  • ½ cup macadamia nuts chopped
  • 1 ½ teaspoon dried grated orange zest
US Customary - Metric

Instructions

  • In large mixing bowl, beat together sweetener, butter, and eggs until well combined.
  • Add coconut flour, baking powder, and baking soda. Beat on low or with spoon until well
  • blended.
  • Stir in cranberries, nuts, and orange zest. If the dough is soft, you can chill it until it's easier to work with.
  • Shape into round mounds with cookie scoop or hands. Place at least one inch apart on
  • parchment or silicone lined cookie sheet. Press each mound down slightly with fingers or
  • bottom of glass to flatten.
  • Bake at 350°F for 8-12 minutes or until edges have started to brown. Cool for a few minutes,
  • then transfer to cooling rack. Will keep for a week in the refrigerator. Can be frozen for
  • longer storage.

Notes

Each cookie has about 5 grams erythritol.

Low Carb Sweeteners | Keto Sweetener Conversion Chart

Nutrition

Serving: 1g | Calories: 61 | Carbohydrates: 1.6g | Protein: 1g | Fat: 6g | Saturated Fat: 3.1g | Cholesterol: 24mg | Sodium: 43mg | Fiber: 0.8g | Sugar: 0.5g

Additional Info

Net Carbs: 0.8 g | % Carbs: 5.2 % | % Protein: 6.5 % | % Fat: 88.2 % | SmartPoints: 3
Values
Array
(
    [serving_size] => 1
    [calories] => 61
    [carbohydrates] => 1.6
    [protein] => 1
    [fat] => 6
    [saturated_fat] => 3.1
    [cholesterol] => 24
    [sodium] => 43
    [fiber] => 0.8
    [sugar] => 0.5
)

Notes on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

Copyright

© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.

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Reader Interactions

Comments

  1. Ros

    February 24, 2022 at 10:09 pm

    Love, love, love these cookies. You can't go wrong. I found if you use cold butter, they don't spread and are delicious!!

    Reply
  2. Ros

    January 08, 2022 at 9:08 pm

    5 stars
    These are great tasting cookies. Mine did spread...but in a good way. Cut the monk Fruit to 1/4 cup. Thanks for the great recipe.

    Reply
  3. Annemarie

    December 03, 2021 at 11:36 am

    Can I make this also with Almond flour?

    Reply
    • Lisa MarcAurele

      December 03, 2021 at 12:41 pm

      You can make a cookie with all almond flour but you'll need more almond flour and less liquid. It would need some experimenting as it's not a one-for-one substitute.

      Reply
  4. Brenda Chapman

    August 20, 2019 at 10:58 am

    these sound wonderful. Any way I can sub frozen cranberries for the dried?

    Reply
    • Lisa MarcAurele

      August 21, 2019 at 9:26 am

      The only issue with using frozen is that they will bleed and add moisture. You can give it a try.

      Reply
  5. Suzanne

    December 21, 2018 at 2:13 pm

    Followed the recipe using Stevia and no nuts and it came out as a sheet flat cookie. Where did I go Wrong?

    Reply
    • Lisa MarcAurele

      December 21, 2018 at 3:01 pm

      Most likely it's the coconut flour. For some reason it appears that some do not absorb liquid like they are supposed to.

      Reply
  6. marina

    September 30, 2018 at 1:43 am

    is there a way to make this recipe without the sweetener? i find cookie recipes require more sweetener than i enjoy. can i severely cut it back (like by 2/3) without it ruining the recipe?

    Reply
    • Lisa

      September 30, 2018 at 4:47 pm

      Cutting back on the sweetener should be fine. 1/4 cup might be better suited for your taste.

      Reply
  7. Carole Anne

    November 04, 2017 at 6:33 pm

    2 stars
    I made these tonight and unfortunately they were way to oily and soggy. Not like cookies at all, more soggy sponges. I felt they were too buttery and too much coconut oil. They taste ok but wouldn’t make them again. Your coconut flour must be the only brand that works for coconut cookies 🙁 mine just didn’t work well at all.

    Reply
    • Lisa

      November 05, 2017 at 1:24 am

      I use Better Body or Anthony's. I've been working on making coconut flour cookies without eggs and lightening up on the oil. They've been coming out crisp.

      Reply
      • Patricia

        September 13, 2020 at 12:23 pm

        3 stars
        I made these cookies twice. The first time made exactly as recipe stated and the same results as many people posted...flat, too oily, and after taste. Second time, I cut the sugar substitute to 1/4 cup, used a vegan butter, and refrigerated the dough before scooping and baking. I had to bake about 12 minutes. They came out so much better.

      • Lisa MarcAurele

        September 14, 2020 at 2:20 pm

        Thanks for the tips!

  8. Kimberly deCourcelle

    November 18, 2016 at 5:46 pm

    excited to try

    Reply
    • Lisa

      November 19, 2016 at 5:49 am

      Hope you enjoy these.

      Reply
  9. Samantha

    August 16, 2016 at 4:40 pm

    5 stars
    I didn't have a cookie sheet so I put these in a muffin tin and they turned out great. My first coconut flour product and I loved them. My husband even loved them!

    I was told that I might not like the density of the coconut flour but even without sifting the flour.

    Reply
    • Lisa

      August 16, 2016 at 4:49 pm

      Interesting. I'll have to try that! Great way to make them perfectly round.

      Reply
    • Annemarie

      December 03, 2021 at 11:39 am

      What a great idea!

      Reply
  10. Jan

    August 16, 2016 at 12:33 pm

    I'm dairy free. Can I use coconut oil in place of the butter in this recipe?

    Reply
  11. Kathy

    August 02, 2016 at 12:41 pm

    Do you sift your coconut flour? I do not but have read that you "should always sift coconut flour" lol. Might be the difference in making a coconut flour recipe work. Will let you know if I have any problems with the batter in a couple of days! BTW I use Honeyville Coconut Flour.

    Reply
    • Lisa

      August 03, 2016 at 3:37 pm

      I never sift the coconut flour, but maybe I'll try it.

      Reply
3.75 from 4 votes

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