Simple Almond Cranberry Crunch Cookies
Simple Almond Cranberry Crunch Cookies are easy to make, toasty and caramelized, crispy and delicious to freeze. Eat frozen (yum) or defrost and enjoy with your favorite friend, and a cup of tea!
Oh, Friends, today is a “cookie day.” So I hope you so enjoy this Simple Almond Cranberry Crunch Cookies recipe! You can also try my Vegan Tahini Coconut Chocolate Cookies or my friend’s Soft and Chewy Almond Cookies or Almond Joy Cookies!
Do you ever get your feelings hurt by another person, by a comment that was made that stings? This happened to me just this week. Ouch! It not only hurts, but it seriously makes me want to eat cookies, or to comfort myself with a big hunk of chocolate. HA HA.
Part of that is true, and then again I do believe in discipline. :)
Plus, it sort of makes your soul feel dark when you start having dark thoughts …
But truly, these Simple Almond Cranberry Crunch Cookies are so good, you may be heading to the kitchen right now to whip up a batch or two.
I love a crispy cookie, so these are tasty and full of my favorite flavors:
- Cranberries
- Cinnamon
- Orange
- Coconut
How to make almond crunch cookies
- Line baking sheet with parchment paper or silicone baking mat. Have a small cookie scoop or a spoon to measure out almond “dough.”
- Whisk together the sugar and eggs; add the almonds, orange juice, spices, cranberries, and coconut and mix. Begin scooping the batter right away!
- Spoon the batter onto the cookie sheet mounds, then press down with a fork. (Watch out, the batter tends to fall apart easily, so be careful.)
- Bake and cool for about 10 minutes.
When the cookies are cooled, they should have a caramely-crunchy consistency. Using a wide spatula, remove cookies from pan!
[Below, enjoying a morning fire with winter greens on the left, and spring pussy willows on the right. Is Spring here yet? (wink-wink) I love that Trader Joe’s now has pussy willows in the store!]
Offering the gift of forgiveness
Back to comments that sting. I know I’m just as guilty as speaking when I’m not thinking, and saying things I regret later. That is pretty common for most of us. But last week, when I woke up and felt the same “sting” from someone else, I did what I know a mature woman should do. I instantly prayed and forgave this person. I let it go, and moved on.
Forgiveness is a beautiful thing, and in fact, I wrote a post about it at the end of 2018.
As a 55-year-old woman, I’ve learned to nurture, protect, and give grace.
This reminds me of the tangible ways that God has done exactly this for me.
I’m also reminded that I need this gift of grace daily in my life, and how important it is to extend this to others.
Simple Almond Cranberry Crunch Cookies
So today … I’m offering you this reminder of God’s amazing grace, how important forgiveness is (and freeing), along with a bite of my favorite caramelized Simple Almond Cranberry Crunch Cookies recipe!
Get the Recipe:
Simple Almond Cranberry Crunch Cookies
Ingredients
- 6 Tbsp coconut sugar
- 1/2 cup dried cranberries
- 1 tsp cinnamon
- 1/2 tsp ground nutmeg
- 2 large egg
- 1/2 c shredded coconut
- 1 1/4 cup sliced almonds
- 1/2 orange, juiced
Instructions
- Preheat oven to 325° F. Line two baking sheets with parchment paper or silicone baking mats. Have a small cookie scoop or a spoon to measure out almond “dough.”
- Whisk together the sugar and eggs in a bowl. Add the almonds, orange juice, spices, cranberries, and coconut and mix until evenly coated with the egg and sugar mixture. Begin scooping the batter immediately.
- Spoon out 2-3 tablespoons of batter onto the cookie sheet in a mound shape, then press down with a fork. The batter tends to fall apart easily, so be careful.
- Bake for about 20 minutes, making sure to rotate the pans midway through baking. The cookies should be a golden brown color. Transfer the baking sheets to racks and let the cookies cool for about 10 minutes. When the cookies are cooled, they should have a caramely-crunchy consistency. Using a wide spatula, remove cookies from pan.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
Sandy, I have saved this recipe and also have the ingredients on my weekend shopping list, Yum, this sounds so simple and delicate, thanks!!
More importantly, I am so sorry you were hurt, and I certainly respect your wide, wise perspective. Biggest hugs xoxoxo
So good. We can’t let stinging words simmer. I’ve definitely had lots of practice especially over the last several years.