Almond and cranberry delight cookies

I was trying to create a more decadent recipe for the holiday season when I developed these almond cranberry delight cookies. These beauties are absolutely delicious and perfect for any occasion. In addition to the almond flour, I have also used some oatmeal to give them a balance of wellness and taste. They have a crowd-pleasing texture and taste. Do give them a try.

I just blended some almonds in a blender until the powder stage. I like them better than the store-bought almond meal. So aromatic, flavorful, and has a bite to it. You can go for the store-bought almond meal or almond flour if you have it handy. I have tried it, the cookies turned out just fine.

Just that the home ground almonds powder has some larger chunks in it which gives these cookies a great bite.

This is an eggless recipe and can be easily made vegan. Just substitute butter with coconut oil and condensed milk with an equal volume of heavy coconut cream and sugar. I made it once. They turned out great. But coconut flavor came out loud and strong and it would be better to call them coconut almond cranberry cookies!

I normally make small batches of cookies. As a mother of two, I have to balance the health and indulgence for my kids. Having fewer cookies means more healthy snacks for my little ones. Just multiply the ingredients depending on your family size or temptations.

Some basic tips

* All ingredients should be at room temperature.

*Measure all ingredients as leveled cups or spoons.

* Refrigerate the cookie dough before final shaping. It just makes your task easier.

* Once you see the edges of your cookies starting to turn golden brown. It is the time to pull them out of the oven.

* When taken out, let the cookies cool on the baking tray for 5 minutes.

* Let these almond and cranberry delight cookies cool completely over a cooling rack before storage.

So let us get making.

Print Pin

Almond and Cranberry Delight Cookies

These Almond Cranberry delight cookies are an ultimate crowd-pleaser. Their texture and flavor will definitely wow you.

Course Dessert

Cuisine American

Keyword almond and cranberry delight cookies, cookies

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Resting Time 15 minutes minutes

Servings 6 Large cookies

Calories 449kcal

Author Meenakshi

Ingredients

• 1 Cup All-purpose flour
• ¼ cup Oatmeal
• 1 Cup Almond Flour
• ½ Cup Sugar
• ¼ Cup Condensed milk
• ½ Cup (1 stick) Butter
• ½ teaspoon Baking soda
• ¾ teaspoon Baking powder
• ¼ teaspoon Salt
• ½ teaspoon Almond extract
• ½ cup Dry cranberries coarsely chopped

Instructions

• In a bowl cream butter and sugar until light and fluffy using a hand or stand mixture.
• Beat in condensed milk and almond extract.
• Mix all the dry ingredients (all-purpose flour, almond flour, oatmeal, salt, baking powder, and baking soda) in a bowl.
• Now add the dry ingredients to the wet ingredients and mix until well combined.
• Cover and refrigerate the dough for 15 minutes.
• Divide the dough into equal-sized balls and place 2 ½ inches apart on a parchment-lined baking sheet.
• Bake at 350 ⁰ F for 13-15 minutes until outer edges become slightly golden brown.
• Let cool for 5 minutes before removing the cookies onto the cooling rack.
• Let them cool completely.
• Enjoy or store.

Notes

This is a small recipe. It will yield 6 big cookies or 8 medium cookies. Scale up the recipe according to your family size.

 

Storage:

 Let them cool completely before storing them. Hot cookies will release condensation into the air making other cookies in the container soggy. So, leave the cookies on a cooling rack to cool completely.

Now, transfer cookies into an airtight container. This will stop the cookies from becoming soft and crumbly. Airtight zip-lock bags are easy and inexpensive options. Make sure to release all air from the bag by pressing before zipping.