Almond Chocolate Cranberry Cookies; Food Blogger Cookie Swap

Author Johnna


  • 2 3/4 cups almond meal/flour
  • 1/2 teaspoon baking soda
  • 2/3 cup grapeseed oil
  • 1/2 cup maple syrup
  • 1/2 cup chocolate chunks or chocolate chips
  • 1/2 cup dried cranberries


  1. Preheat oven to 350 degrees. Line a large baking sheet with Silpat mat or parchment paper.
  2. In a large mixing bowl, stir together almond meal/flour and baking soda.
  3. Add in oil, stirring well to combine. This will create a texture that is almost paste-like.
  4. Add in maple syrup, stirring well to combine.
  5. Gently fold in chocolate chips or chunks and cranberries.
  6. Using a cookie scoop, place dollops of cookie dough on baking sheet. You may either leave them in mounds or you may slightly flatten them with your fingers or the back of a spoon.
  7. Bake for 11 to 13 minutes, until just slightly browned on the edges.
  8. Allow to cool for a few minutes on the baking sheet and then move to a cooling rack to completely cool.
  9. Cookies may be stored in an airtight container. These freeze very well, either as dough or as baked cookies.