Grain Free Cranberry Chocolate Chip Cookies (Gluten Free, Paleo)

Prior to my gluten free days, I loved adding cranraisins to Toll House chocolate chip cookie dough. It’s not quite as easy as Toll House and cranraisins, but these Grain Free Cranberry Chocolate Chip Cookies sure hit the spot.

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Grain Free Cranberry Chocolate Chip Cookies

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prep 10 mins
cook 11 mins
total 21 mins
yield 12 cookies



  1. Preheat oven to 375 degrees and line a baking sheet with parchment paper.

  2. Using a hand or stand mixer, cream together butter and sugar. Beat in egg and vanilla.

  3. In a separate bowl whisk together almond flour, baking soda, and salt. Add dry ingredients into wet and beat until well combined. Fold in cranberries and chocolate chips.

  4. Spoon approximately 2 TBS of cookie dough 2 inches apart on cookie sheet (will make approximately 12 cookies). With your fingers lightly flatten the cookies. If the dough is sticking wet your fingers. If desired sprinkle with Primal Palate Cinnamon Sugar Cookie Blend.

  5. Bake for 9-11 minutes or until the edges are slightly golden. They can burn quickly, so be sure to check on them as they bake. Remove and cool on a wire rack.

  6. Store in the refrigerator or freeze for another day.


  • You can replace the coconut sugar with 1/4 cup of maple syrup, but it may slightly change the texture.

About the Ingredients:

Blanched Almond Flour

This recipe works best with blanched almond flour. It is very fine and leads to a smooth consistent texture in baked goods. These cookies are soft & chewy on the inside and crunchy on the outside. Almond meal will also work for this recipe, but the texture may be slightly gritty. As with most gluten free goods, let anything with almond flour cool completely before eating to allow for the best texture.

Dried Cranberries

Finding dried cranberries that aren’t doused with refined sugar and chemicals isn’t always easy, so I was stoked to find these organic dried cranberries sweetened with apple juice while shopping on Vitacost.

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