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Flourless Cranberry Chocolate Chip Cookies by Flora & Vino

Flourless Cranberry Chocolate Chip Cookies

  • Author: Flora & Vino
  • Total Time: 22 mins
  • Yield: 16 cookies


Easy 1-bowl flourless cookies bursting with cranberries and chocolate chips. Oil-free, gluten-free, grain-free, and lightly sweetened with maple syrup.


  • 1 flax egg (1 TBSP ground flaxseed + 3 TBSP filtered water)
  • 1 1/4 cup almond flour (can sub 1/4 cup with protein powder if you like!)
  • 1 cup almond butter
  • 1/2 cup maple syrup
  • 1 tsp baking powder
  • heaping 1/2 cup dairy-free dark chocolate chips + more for topping
  • heaping 1/2 cup Eden Foods organics dried cranberries + more for topping


  1. Preheat oven to 350°F and line a baking sheet with parchment paper.
  2. In a medium size bowl, whisk together your flax egg and allow to gel for 5-10 minutes.
  3. Next, add the almond flour, baking powder, almond butter, and maple syrup, The dough should be pretty thick. If it’s not (depends on what brand of almond butter you use), add a little bit more almond flour.
  4. Fold in the chocolate chips and cranberries and mix well.
  5. (OPTIONAL) Place in the refrigerator for 30 minutes for dough to firm up. You can skip this step if you’re in a hurry- I usually do with success!
  6. Using a cookie scoop or spoon, scoop dough into ~1.5 – 2 TBSP balls onto the parchment paper. Flatten slightly with your hands. Top with additional chocolate chips and dried cranberries.
  7. Bake for 12-14 minutes until golden brown underneath and slightly brown around the edges. Remove from the oven and allow cookies to set before eating. Cookies will appear soft and undercooked when removed from the oven and will firm up after cooling.
  8. Store leftover cookies in the fridge for 5-7 days and freeze for longterm storage.
  • Prep Time: 10 mins
  • Cook Time: 12 mins
  • Category: Dessert, Snack
  • Cuisine: Vegan, Gluten-Free, Grain-Free, Oil-Free