Pistachio Cranberry Almond Flour Cookies

These pistachio cranberry almond flour cookies with date syrup are gluten-free, naturally sweetened, and packed with nutritious ingredients. Perfect for healthy snackers, clean-eating bakers, or anyone craving a refined-sugar-free cookie that tastes as good as it looks.

Looking for a cookie that feels gourmet but is secretly wholesome? These Pistachio Cranberry Almond Flour Cookies are soft, chewy, and naturally sweetened with date syrup, no refined sugar needed. Each bite delivers that perfect mix of nutty pistachios, tart cranberries, and buttery almond flour goodness.

Why You’ll Love These Cookies

These cookies are proof that healthy baking doesn’t have to be boring. Using almond flour keeps them gluten-free and full of protein, while date syrup adds rich, caramel-like sweetness plus extra minerals and fiber. The cranberries and pistachios add the perfect balance of tang and crunch, plus, they make the cookies look totally holiday-ready.

Ingredients You’ll Need

How to Make Pistachio Cranberry Almond Flour Cookies

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, mix together almond flour and baking powder.
3. In another bowl, whisk eggs, date syrup, and vanilla extract until smooth.
4. Combine the wet and dry mixtures, stirring until a thick, sticky dough forms.
5. Fold in the pistachios and cranberries until evenly distributed.
6. Drop heaping tablespoons of dough onto the baking sheet, spacing them about an inch apart.
7. For slightly crisp edges, lightly flatten each cookie with the bottom of a cup or spatula.
8. Bake for 16–18 minutes, or until the edges are golden brown.
9. Let cookies cool on the pan for 3 minutes, then transfer to a wire rack to cool completely.

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Pro Tips

• Sweetness swap: Date syrup is less sweet than maple syrup. If you love a sweeter cookie, drizzle a little extra on top once cooled.
• Customize it: Try dark chocolate chips instead of cranberries for a rich twist.
• Texture hack: Refrigerate the dough for 15 minutes before baking for a thicker, chewier cookie.

A Better-for-You Cookie You’ll Actually Crave

Made with simple, real-food ingredients, these cookies are the perfect afternoon pick-me-up or healthy dessert. They’re soft, naturally sweet, and full of flavor, proof that wholesome baking can still satisfy your sweet tooth.

48 responses to “Pistachio Cranberry Almond Flour Cookies [grain-free + sugar-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!

   
   

2. What a great combination of flavors! Pinning!

   
   

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

   
   

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.

   
   

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 🙂

   
   

6. I like the pistachio in there for a change

   
   

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

   
   

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/

   
   

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

   
   

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

    
    

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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!

    
    

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

    *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.

    
    

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..

    
    

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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?

    
    

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

    
    

26. Super yummy. Would subbing Oat Flour not taste as 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 😁

    
    

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