These almond flour cranberry pistachio shortbread cookies are crisp on the outside, tender in the center, and naturally rich with nutty flavor. Made with just a handful of simple plant-based ingredients, they are perfect for anyone looking for an easy gluten-free treat that feels elegant yet comforting.
Why You’ll Love This Recipe
This recipe is incredibly simple, using only five wholesome ingredients you may already have on hand. It is naturally gluten-free, egg-free, and dairy-free, making it suitable for many dietary needs. The combination of tart cranberries and crunchy pistachios balances the mild sweetness of almond flour, creating a cookie that is not overly sweet but deeply satisfying. The dough comes together quickly, requires no chilling, and bakes evenly every time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Almond flour: 2 cups (200 g), finely ground and blanched
Maple syrup: 1/3 cup (80 ml)
Coconut oil: 1/4 cup (60 ml), melted and cooled
Dried cranberries: 1/3 cup (50 g), roughly chopped
Unsalted pistachios: 1/3 cup (45 g), shelled and chopped
Directions
In a large mixing bowl, combine the almond flour and chopped pistachios, stirring until evenly distributed. Add the chopped dried cranberries and mix again so the fruit is well spread through the dry ingredients.
Pour in the melted coconut oil and maple syrup. Using a spatula or your hands, mix until a soft dough forms. The dough should be slightly oily but easy to shape and not crumbly.
Preheat your oven to 350°F (180°C) and line a baking tray with parchment paper. Scoop about one tablespoon of dough per cookie and roll it into a ball. Place the balls on the prepared tray, leaving space between each one, then gently press them down to form thick discs.
Bake for 12 to 15 minutes, until the edges are lightly golden. Remove from the oven and let the cookies cool completely on the tray, as they firm up while cooling.
Servings and timing
This recipe makes about 14 to 16 cookies, depending on size.
Preparation time is approximately 10 minutes.
Baking time is 12 to 15 minutes.
Total time from start to finish is about 25 minutes.
Variations
You can replace pistachios with chopped almonds, walnuts, or hazelnuts for a different nutty profile. Swap dried cranberries for dried cherries or chopped dried apricots for a new flavor twist. For a slightly sweeter cookie, add one to two tablespoons of coconut sugar to the dough. A pinch of vanilla powder or ground cardamom can also be added for extra aroma.
Storage/Reheating
Store the cooled shortbread cookies in an airtight container at room temperature for up to 4 days. For longer storage, keep them in the refrigerator for up to 10 days. These cookies can also be frozen for up to 2 months; thaw at room temperature before serving. Reheating is not necessary, but you can warm them briefly in a low oven for a freshly baked texture.
FAQs
Can I use almond meal instead of almond flour?
Almond meal will work, but the cookies will have a slightly coarser texture and may spread a bit more during baking.
Are these cookies suitable for diabetics?
They are made without refined sugar and use maple syrup, but portion control is still important as almond flour and maple syrup affect blood sugar.
Can I replace maple syrup with another sweetener?
Yes, agave syrup or date syrup can be used in the same amount, though the flavor will change slightly.
Why are my cookies crumbly?
This usually happens if the dough is too dry. Make sure the coconut oil is measured accurately and fully incorporated.
Do I need to chill the dough?
No chilling is required. The dough is ready to bake as soon as it is mixed.
Can I make this recipe nut-free?
This recipe relies on nuts for structure and flavor, so a nut-free version would require significant changes.
How do I know when the cookies are done?
The edges should be lightly golden, while the centers remain pale and soft.
Can I make the cookies thinner?
Yes, press the dough discs flatter before baking, but reduce the baking time slightly to avoid overbrowning.
Are these cookies crispy or soft?
They are lightly crisp on the edges and tender in the center once cooled.
Can I double the recipe?
Yes, the recipe doubles easily. Use two baking trays and rotate them halfway through baking.
Conclusion
Almond flour cranberry pistachio shortbread cookies are proof that simple ingredients can create something truly special. With minimal effort and maximum flavor, this recipe is perfect for everyday treats, special occasions, or sharing with friends who appreciate wholesome, plant-based baking.
These almond flour cranberry pistachio shortbread cookies are tender, naturally gluten-free treats made with just five simple ingredients. Lightly sweetened and filled with tart cranberries and crunchy pistachios, they offer a satisfying balance of flavor and texture.
