Cranberry & Ginger Gluten-Free Holiday Cookies

by | Updated: October 13th, 2020 | Read time: 1 minute

Looking for a gluten-free cookie recipe that incorporates all the holiday flavors you love? Try these crispy-on-the-outside, soft-on-the-inside sweet treats. Cranberry, cinnamon and ginger provide sweet and spicy seasonal tastes, and cassava flour subs in for traditional flour to transform these into gluten-free holiday cookies. Don’t forget to save a few for Santa!

Gluten-Free Holiday Cookies with Cranberries in Stacks on a Plate |


1 cup + 2 Tbsp. cassava flour
3/4 cup Lakanto MonkFruit sweetener
1/2 cup coconut oil, softened
1 tsp. vanilla extract
1 tsp. ground cinnamon
1 tsp. baking soda
Pinch of salt
1/2 cup dried cranberries, chopped
1/4 cup crystallized ginger, chopped
1 egg


  1. In stand mixer or food processor with S blade, cream together sweetener and coconut oil. Mix in vanilla extract and egg.
  2. In small bowl, combine cassava flour, cinnamon, baking soda and salt. Add 1/3 of this mixture at a time to sweetener-oil mixture, blending each time more is added.
  3. Mix in dried cranberries and crystallized ginger and refrigerate batter for 30 minutes.
  4. Preheat oven to 350 degrees F and line two baking sheets with parchment paper.
  5. Roll cookie dough into 24 small balls, place 12 on each baking sheet and flatten dough balls gently with the palm of your hand.
  6. Bake 12 to 15 minutes, or until lightly browned on bottom. Let cool fully before serving.