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Flourless Cranberry Chocolate Chip Cookies

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  • Author: Alexis Joseph
  • Prep Time: 10 mins
  • Cook Time: 12 mins
  • Total Time: 22 mins
  • Yield: 12 cookies 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


A deliciously guilt-free cookie free of flour, butter and refined sugar and loaded with fresh cranberries and chocolate chips.


Units Scale
  • 1 tbsp ground flaxseed + 3 tbsp water (or 1 large egg)
  • 1/2 cup creamy almond butter (I used roasted)
  • 1/3 cup coconut sugar
  • 1/2 tsp vanilla extract
  • 1/4 tsp baking soda
  • 1/8 tsp salt
  • 1/4 cup cranberries, chopped (I used frozen)
  • 1/4 cup chocolate chips


  1. Preheat oven to 350F. Line a cookie sheet with parchment paper or grease with cooking spray.
  2. In a small bowl, whisk together the ground flaxseed and water to create "flax egg." Set aside for five minutes to gel. Alternatively, you could use one large egg.
  3. In a medium mixing bowl, combine the almond butter, coconut sugar, vanilla, baking soda and salt. Stir until well-combined. Fold in the chopped cranberries and chocolate chips.
  4. Using a heaping tablespoon, drop cookies onto baking sheet. Wet hands and roll cookies into smooth balls. The dough will be very moist--that's okay!
  5. Bake cookies for about 13 minutes. Cool for 5 minutes on pan before transferring to a cooling rack to cool completely.