Pistachio Cranberry Almond Flour Cookies [paleo + gluten-free]

Discover this easy and delicious recipe for Pistachio Cranberry Almond Flour Cookies. Gluten-free, naturally sweetened, and perfect for any occasion!

If you’re looking for a gluten-free treat that’s as delicious as it is wholesome, these Pistachio Cranberry Almond Flour Cookies are a must-try! Made with Bob’s Red Mill Super-Fine almond flour, sweetened naturally with maple syrup, and packed with the goodness of dried cranberries and crunchy pistachios, this recipe strikes the perfect balance between sweet and nutty.

Whether you’re baking for the holidays or just craving a healthier snack, these cookies are quick and easy to whip up. Plus, they’re naturally gluten-free and refined sugar-free, making them a crowd-pleaser for almost any dietary preference.

Why You’ll Love This Pistachio Cranberry Almond Flour Cookies Recipe

• Naturally Gluten-Free: Made with almond flour, these cookies are perfect for anyone avoiding gluten.
• No Refined Sugar: Maple syrup provides a natural sweetness that pairs perfectly with the tartness of dried cranberries.
• Simple & Quick: Ready in under 30 minutes with just one bowl to clean.
• Rich in Flavor & Texture: The nutty crunch of pistachios and chewy bursts of cranberry make these cookies irresistible.

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Tips for Perfect Cookies

• Texture Adjustment: Press the dough down more for a crispier texture or leave as-is for softer cookies.
• Storage: Keep cookies in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.
• Variations: Swap out cranberries for dried cherries or pistachios for almonds for a different flavor profile.

Why Almond Flour is a Game-Changer

Bob’s Red Mill Super-Fine Almond Flour is the star of this recipe. Its fine texture creates a soft and chewy cookie that doesn’t crumble easily. Plus, almond flour is high in healthy fats, making these cookies both satisfying and nutritious.

Ready to bake these delightful Pistachio Cranberry Almond Flour Cookies? Grab your ingredients and enjoy the process—it’s as fun as eating the cookies!

Don’t forget to share your creations on social media and tag us! Happy baking!

Pin this Recipe for Later!! Save this recipe to your favorite Pinterest board so you can return to it whenever the cookie craving strikes!

48 responses to “Pistachio Cranberry Almond Flour Cookies [paleo + gluten-free]”

1. Pistachios are so underrated! I don’t see them in enough recipes. My favorite easter treat are cadbury eggs, or the BIG Reese’s cup eggs!

   • OH YES! All hail the reese’s egg!!!

2. What a great combination of flavors! Pinning!

   • Thank you so much!!

3. We love to celebrate Jesus’ resurrection! We don’t always have a special meal, but …. these look like they would be a good part of an Easter meal. <3

   • Yay for celebrating Easter! Hope you have a lovely holiday with your fam, Em!!

4. I love the combo of pistachios and cranberries. I don’t usually use almond flour as it is much more calorie dense than many others but I’m sure it gives these cookies some great flavor.

   • Thanks Patrick!! The almond flour makes these so rich and buttery tasting!!

5. Almond flour is the most amazing buttery-delicious thing in cookies, isn’t it? I am in love too!! Gorgeous choice of mix-ins, and I love that you snuck some molasses in as well. I don’t exactly have an easter menu yet, but perhaps I will keep it simple: these cookies. That is all 🙂

   • I like that plan. I may do the same! 😉

6. I like the pistachio in there for a change

   • Yes sweet and salty goodness!

7. I LOVE pistachio anything and so does my husband’s family. These would be a hit at their Easter party!

   • Yes!! Let me know if you try these!!!

8. Cadbury eggs are so good and I haven’t had one so far this season. One thing I want for sure is these cookies. They look picture perfect and I know I’m going to love them. We would love for you to share this at Celebrate Your Story, here’s the link for this week’s party. Happy Easter!

   http://www.thesweetsensations.com/celebrate-story-link-party-2/

   ★★★★★

   • Thanks Sandra!

9. Can you use liquid real vanilla or is the powder needed?

   • You could definitely use real vanilla extract instead!

     • Thank you, can’t wait to try these as I’m gluten free and prefer to be vegan as well. They certainly look delish.

       • Awesome! Make sure to watch them closely in the oven otherwise they’ll burn!

         • good to know.

10. These look and sound delicious! Thank you for the great recipe. I have never thought to put pistachios in cookies before.

    ★★★★★

11. I would not have thought about using pistachios in baking, sounds interesting! #MerryMonday

    • Thanks Megan!! Let me know if you try them!!

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13. Yum! Thanks for joining us in last weeks Creative K Kids’ Tasty Tuesday. If you haven’t already, don’t forget to link up this week!

    ★★★★★

    • So welcome!! Thanks for hosting as always!!

14. Oh yum, these cookies look heavenly! Can you send some over please?! 🙂

    *Maisy

    • Thanks Maisy!!

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16. Mmh, the almond cookies look so inviting!
    It’s fantastic that they are so easy to prepare as well, great recipe.

    ★★★★★

    • Hi Effie! Thank you so much!! Let me know if you try them!

17. Thanks for the beautiful recipe..
    Couple of questions…..
    1. Dont we need butter/coconut oil in this recipe?
    2. What is the alternative for molasses?

    TIA..

    • I wouldn’t make any subs with this recipe. It’s very specific.

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24. Hi – thanks for the recipe! how come there is no butter? I haven’t come across cookie recipes without butter before so wondering if the absence will make it less.. soft? Cookie-tasting?

    • Hi! There is no butter because this recipe does not need butter. It’s a cookie recipe without butter.

25. These sound really tasty! Thanks for sharing at the What’s for Dinner party. Have a great rest of the week!

    • Thanks Helen!

26. Super yummy. Would subbing Oat Flour not taste as good?

    • I would not suggest using oat flour in this recipe. Would not be the same recipe at all and would not taste very good.

27. These are excellent! We can’t do eggs, so I substituted one large banana, two Ener-G egg replacer, and 1/2 teaspoon baking powder, to replace the 4 eggs. The rest of the recipe I followed. They came out delicious and look a bit like drop biscuits lol. Wondering how you store them? Should refrigerate them or leave on the counter? Made these for Christmas and hope they last until then 😁

    ★★★★★

    • I refrigerate them as I like a cold cookie! Definitely last longer in the fridge.

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