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 Although originally made as a holiday cookie, these coconut flour cranberry orange cookies can be enjoyed any time of year.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
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Coconut Flour Cranberry Orange Cookies
- 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
- 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. 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.
Low Carb Sweeteners | Keto Sweetener Conversion Chart
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.
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Love, love, love these cookies. You can't go wrong. I found if you use cold butter, they don't spread and are delicious!!
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.
Can I make this also with Almond flour?
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.
these sound wonderful. Any way I can sub frozen cranberries for the dried?
The only issue with using frozen is that they will bleed and add moisture. You can give it a try.
Followed the recipe using Stevia and no nuts and it came out as a sheet flat cookie. Where did I go Wrong?
Most likely it's the coconut flour. For some reason it appears that some do not absorb liquid like they are supposed to.
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?
Cutting back on the sweetener should be fine. 1/4 cup might be better suited for your taste.
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.
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.
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.
Thanks for the tips!
excited to try
Hope you enjoy these.
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.
Interesting. I'll have to try that! Great way to make them perfectly round.
What a great idea!
I'm dairy free. Can I use coconut oil in place of the butter in this recipe?
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.
I never sift the coconut flour, but maybe I'll try it.