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.
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 Although originally made as a holiday cookie, these coconut flour cranberry orange cookies can be enjoyed any time of year.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.
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.
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.
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
Coconut Flour Cranberry Orange Cookies
- 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
- Stir in cranberries, nuts, and orange zest.
- 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 8-10 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.
Note 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.