almond flour recipes – Live Laugh Love Do http://livelaughlovedo.com A Super Fun Site Sun, 19 Oct 2025 17:21:06 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.1 Pistachio Cranberry Almond Flour Cookies http://livelaughlovedo.com/health-wellness/pistachio-cranberry-almond-flour-cookies/ http://livelaughlovedo.com/health-wellness/pistachio-cranberry-almond-flour-cookies/#respond Sun, 19 Oct 2025 17:21:06 +0000 http://livelaughlovedo.com/2025/10/19/pistachio-cranberry-almond-flour-cookies/ [ad_1]

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.

Pistachio Cranberry Almond Flour Cookies [paleo + gluten-free]

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.

Pistachio Cranberry Almond Flour Cookies [paleo + gluten-free]

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.

Pistachio Cranberry Almond Flour Cookies [paleo + gluten-free]


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Pistachio Cranberry Almond Flour Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews

  • Author: Kaila Proulx
  • Prep Time: 10 mins
  • Cook Time: 18 mins
  • Total Time: 22 mins
  • Yield: 12-15 cookies
  • Category: Dessert
  • Diet: Gluten Free

Instructions

Preheat the oven to 350°F. Line a baking sheet with parchment paper. Mix the almond flour and baking powder together in a mixing bowl. In a separate bowl, stir together syrup, eggs, and vanilla extract. Mix wet and dry ingredients. Stir until a sticky dough forms and holds together. Fold in dried cranberries and pistachios and mix until evenly combined.

Drop heaping tablespoons of the dough onto the prepared baking sheet, at least one inch apart. To make the cookies crispier, press down the dough lightly with the flat bottom spatula or cup bottom. Bake until the edges are golden brown, about 16-18 minutes. Allow the cookies to cool on the pan for about 3 minutes, then transfer them to a wire rack to cool completely.

Did you make this recipe?

Pistachio Cranberry Almond Flour Cookies [paleo + gluten-free]

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.

Pistachio Cranberry Almond Flour Cookies [paleo + gluten-free]

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.

 
 
 
 
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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. Connie says:

    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


  12. […] Pistachio Cranberry Almond Flour Cookies (Vegan, Grain Free) – Healthy Helper […]

  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


  15. […] Pie – Simply Stacie PISTACHIO CRANBERRY ALMOND FLOUR COOKIES – Healthy Helper Blog Super Easy Strawberry Sweet Rolls Recipe – 5 Minutes […]

  16. Mmh, the almond cookies look so inviting!
    It’s fantastic that they are so easy to prepare as well, great recipe.


  17. Kshitija says:

    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..


  18. […] Dark Chocolate Bark from Healthy Delicious, Gingerbread Hot Cocoa from Kim’s Cravings, and Pistachio Cranberry Almond Flour Cookies from Healthy […]

  19. […] Pistachio Cranberry Almond Flour Cookies [VEGAN + GRAIN-FREE] […]

  20. […] Family Man! Paired with Pistachio Cranberry Cookies by healthy helper […]

  21. […] Be You: Stand Out While Being True to Yourself Fudge Pie – Simply Stacie PISTACHIO CRANBERRY ALMOND FLOUR COOKIES – Healthy Helper Blog Super Easy Strawberry Sweet Rolls Recipe – 5 Minutes For […]

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  24. Km says:

    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. KG says:

    Super yummy. Would subbing Oat Flour not taste as good?


  27. Shannon says:

    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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]]> http://livelaughlovedo.com/health-wellness/pistachio-cranberry-almond-flour-cookies/feed/ 0 Almond Flour Berry Galette – The Healthy Maven http://livelaughlovedo.com/health-wellness/almond-flour-berry-galette-the-healthy-maven/ http://livelaughlovedo.com/health-wellness/almond-flour-berry-galette-the-healthy-maven/#respond Fri, 30 May 2025 19:14:29 +0000 http://livelaughlovedo.com/2025/05/31/almond-flour-berry-galette-the-healthy-maven/ [ad_1]

Skip the pie (and the grains!) in this healthier almond flour berry galette. Made with an almond flour and tapioca flour crust and a juicy berry filling this gluten-free galette recipe will be a hit for your next party.

This healthy gluten-free galette is low in sugar while also still looking fancy. Read on for more…

almond flour berry galette on a white plate with a pie cutteralmond flour berry galette on a white plate with a pie cutter

Maven’s Quick Tips

Don’t Overmix. To keep your pie crust flaky I recommend not overmixing.

Keep it Cold. This goes along with not overmixing but be sure to keep your pie crust cold. While you’re mixing the filling I recommend placing the crust in the fridge or freezer.

Customize the Filling. Prefer blueberries to mixed berries? No problem! Want to use a different fruit? All good! Simply use 2 cups of your favorite fruit as the filling.

Make it ahead. The galette crust can be made several days in advance and stored in the fridge.

Ingredients in Almond Flour Galette

There are two components of this dessert: the crust and the filling. 

Here’s what you need for the crust:

  • Almond flour – make sure it’s flour and not almond meal!
  • Tapioca flour – a great thickening option that is gluten-free.
  • Coconut sugar – brown sugar works too.
  • Sea salt – to taste
  • Cold butter – the fat component – just be sure to make sure it’s straight from the fridge!
  • Egg – I like the sturdiness that an egg adds to a galette crust but note that you can omit it and use 2-3 tbsp of cold water instead (see note below with instructions).

Here’s what you need for the filling:

  • Mixed berries – the star of the show. Make sure you’re using fresh berries and not frozen which can lead to a runny filling. Blueberries, raspberries, blackberries and strawberries all taste delicious!
  • Lemon – we’re using the zest and the juice because they bring brightness to the filling.
  • Tapioca flour – again, a thickening agent.
  • Coconut sugar – can also use brown sugar.
  • Vanilla extract – brings all of the flavors together perfectly. 

How to Make a Berry Galette

STEP 1: MAKE THE CRUST

Add the almond flour, tapioca flour, coconut sugar and salt to a food processor and pulse to mix. Add in the cold butter and pulse until the butter becomes pebbly (like small rocks). Add in the egg and pulse until the dough comes together.

pebbly almond flour pie crust in a food processorpebbly almond flour pie crust in a food processor
almond flour pie crust come together in a food processor.almond flour pie crust come together in a food processor.

STEP 2: ROLL OUT CRUST

Remove the dough from the food processor and place between two sheets of parchment paper. Use a rolling pin to roll the dough into a 12 inch circle. Remove the top piece of parchment paper and place the bottom piece of parchment paper with the crust onto a baking sheet and put it in the fridge while you make the filling.

rolled out almond flour pie crust on a parchment lined sheet panrolled out almond flour pie crust on a parchment lined sheet pan

STEP 3: MAKE FILLING

In a large bowl combine berries, lemon zest + juice, tapioca flour, coconut sugar, vanilla extract, and cinnamon until berries are well-coated.

berry galette filling in a mixing bowl.berry galette filling in a mixing bowl.

STEP 4: STUFF + BAKE

Remove crust from fridge and add filling to the center of the crust, leaving at least a 2 inch perimeter for folding over. Slowly fold crust over the filling all around the edges by using the parchment paper and folding it over the berries. Use your hands to fix any broken spots. Don’t worry if crust breaks, just repair with your hands and it will be totally fine once it’s baked. Place in the oven to bake for 25-30 mins or until golden brown around the edges. Let cool for 20 mins before serving.

Troubleshooting Tips

What is a galette?

A galette is a French pastry that is typically deconstructed or “free form” meaning that it isn’t shaped into a traditional pie pan or tart pan. It utilizes the same flaky pie crust that is then folded over a filling with a thick border leaving the center exposed. Galettes tend to be more rustic and casual and are easier to make because they require less bake time and fussy pie shaping.

Can I use different fruit?

Yes! Feel free to use 2 cups of your favorite mixed fruit or just 2 cups of your favorite berry.

My pie crust is falling apart – what should I do?

Galettes are supposed to look rustic so don’t worry if your crust doesn’t look perfect. Simply piece back together

Can I omit the egg?

Yes you can. But be sure to replace it with 2-3 tbsp of cold water. Start with 2 tbsp and add the 3rd tbsp if your crust is looking too dry. Some purists prefer a crust without egg so this is a good option.

Can I make this vegan?

If you’d prefer a vegan galette I’d recommend using this recipe and replacing the filling with the one listed below.

Is this galette gluten-free?

Yes this is a gluten-free galette recipe!

What if I can’t find tapioca flour?

Arrowroot flour works as a great substitute. Though it won’t have quite the same texture you could also replace with cornstarch.

Storage Instructions

Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer: You can freeze your crust for up to 3 months then allow to thaw before continuing with instructions. Alternatively you can make the galette and freeze it then place it directly into the oven to bake but note that you will have to add on several minutes to your bake time.

More Galette + Pie Recipes:


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Almond Flour Berry Galette

mixed berry galette in an almond flour pie crust.mixed berry galette in an almond flour pie crust.

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Skip the pie (and the grains!) in this healthier almond flour berry galette. Made with an almond flour and tapioca flour crust and a juicy berry filling this gluten-free galette recipe will be a hit for your next party.

  • Author: Davida Lederle
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8 slices 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
  • Diet: Gluten Free

For the Crust:

  • 1 1/2 cups almond flour (NOT almond meal)
  • 1/2 cup tapioca flour
  • 1 tbsp coconut sugar (or brown sugar)
  • 1/4 tsp sea salt
  • 1/2 cup cold butter, cubed
  • 1 large egg

For the Filling:

  • 2 cups of mixed fresh berries (blueberries, raspberries, blackberries, strawberries etc…)
  • zest, 1 lemon
  • juice, 1/2 lemon
  • 1 tbsp tapioca flour
  • 2 tbsp coconut sugar
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon

To make the crust:

  1. Preheat oven to 350 degrees F.
  2. Add the almond flour, tapioca flour, coconut sugar and salt to a food processor and pulse to mix. Add in the cold butter and pulse until the butter becomes pebbly (like small rocks).
  3. Add in the egg and pulse until the dough comes together.
  4. Remove the dough from the food processor and place between two sheets of parchment paper. Use a rolling pin to roll the dough into a 12 inch circle. Remove the top piece of parchment paper and place the bottom piece of parchment paper with the crust onto a baking sheet and put it in the fridge while you make the filling.

For the filling:

  1. In a large bowl combine berries, lemon zest + juice, tapioca flour, coconut sugar, vanilla extract, and cinnamon until berries are well-coated.
  2. Remove crust from fridge and add filling to the center of the crust, leaving at least a 2 inch perimeter for folding over.
  3. Slowly fold crust over the filling all around the edges by using the parchment paper and folding it over the berries. Use your hands to fix any broken spots. Don’t worry if crust breaks, just repair with your hands and it will be totally fine once it’s baked.
  4. Place in the oven to bake for 25-30 mins or until golden brown around the edges.
  5. Let cool for 20 mins before serving.
  6. Don’t forget to serve with a scoop of ice cream!
  7. Store leftovers in the fridge for up to 3 days.

overhead image of a mixed berry almond flour galette.overhead image of a mixed berry almond flour galette.



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