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5 from 2 votes

Simple Almond Cranberry Crunch Cookies

Makes 12-15 cookies. The longer you bake the cookies, the crunchier they will become.
Prep Time10 mins
Cook Time20 mins
Resting time10 mins
Total Time40 mins
Course: Dessert
Keyword: cookies
Servings: 6


  • 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


  • 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.