Cranberry Walnut Chocolate Chip Cookies paleo cookie recipe

Cranberry Walnut Chocolate Chip Cookies

This scrumptious fall twist on the classic chocolate chip cookie is a big hit in my household.  The tart dried cranberries and nutty, roasted goodness of walnuts, along with nutrient dense almond flour turn a plain old chocolate chip cookie into an antioxidant rich, nutritious treat.

Cranberry Walnut Chocolate Chip Cookies
Serves: 36 cookies
  1. In a large bowl, combine almond flour, salt and baking soda
  2. In a smaller bowl, combine oil, agave and vanilla
  3. Stir wet ingredients into dry
  4. Mix in cranberries, walnuts and chocolate drops
  5. Form dough into 1-inch balls and press onto a parchment paper lined baking sheet
  6. Bake at 350° for 7-10 minutes
  7. Cool and serve

There are a few sample recipes from The Gluten Free Almond Flour Cookbook in PDF format available on my Amazon page. For those of you that are wanting to make recipes from my gluten free cookbook in a classroom setting, I am teaching a class at the Culinary School of the Rockies next week. Later this month, I will be teaching a gluten free cooking class at Bauman College here in Boulder featuring alternative gluten free flours and sweeteners. Hope to see you there.

For a good laugh head on over to the Pioneer Woman’s site and read about her most recent battle with kitchen clutter.  I could not stop giggling when I read her pantry post last night.  Ree is beyond hilarious. Enjoy!


  1. Karen says

    Made theses last evening but used an Almond flour blend which was the only option available at my health food market! Needless to say, they did not turn out like the picture and we’re very hard! Will definitely try again with the Honeyville almond flour! Just ordered your cookbook! Thanks Elana!

  2. Michele says

    I made these last night and they are sooooo good. The best Paleo treat I have made yet. I substituted Macadamias as I didn’t have walnuts and I used white chocolate which I cut up. They did require a little longer cooking time to set. But they are crunchy, a little bit chewy and delish!!!! Thanks for this great recipe.

  3. Michele says

    I made these last night and they are sooooo good. The best Paleo treat I have made yet. I substituted Macadamias as I didn’t have walnuts and I used white chocolate which I cut up. They did require a little longer cooking time to set. But they are crunchy, a little bit chewy and delish!!!! Thanks for this great recipe.

  4. Angela says

    These just came out of the oven and I’ve already had three :) They’re perfect and I added a tablespoon of chia seeds to the mix because i’m hooked on them lately and try to put them in everything I can. I gave up baking for so long and now that I have your site and cookbook i’m a happy camper. Thanks!

  5. Beth says

    Made these with chopped 80% Valhrona feves and melted coconut oil, almond meal from Nuts Online, upped the salt by 1/2 t., added some almond extract. I would do it exactly the same way again – delish!

  6. Anna says

    I just made them. My two-year-old and one-year-old loved them. They are awesome! Thanks for sharing your recipe :)

  7. Lenee says

    I made these cookies this morning. The walnut and cranberry along with the vanilla flavoring is a delicious combination. They are wonderful!

  8. GF Grannie says

    Hi Elana,
    I just got around to making these little gems a few minutes ago. They are fantastic! I had more pecan flour(meal) than almond so I used that instead. Tosted almonds instead of walnuts, but everything else the same. I did bake them the full 10 minutes.
    Looking foward to making them with the almond flour next time. That may be awhile, however. You have so many other wonderful things to bake and I’m trying to make them all!
    Keep them coming!
    GF Grannie

  9. Julia says

    these cookies are AMAZING! i used TJ’s almond meal, earth balance soy-free butter spread, and gluten free oatmeal instead of pecans b/c i burned them when i was toasting them. yum! these came out just like real yummy cookies!

  10. tasya kelen says

    These are SO great! This is the second time I’ve made them. The first time they turned out more like little balls (I used a local purveyor of almond meal), substituted toasted pecans for the walnuts and used dairy-free-soy free-gluten free semi sweet chips. They were good and fun for my 3 year old to roll into balls. Tonight, I used Trader Joes Almond meal, nestle (horrors) Toll House chips, and a mix of raisins and dried cranberries. The batter was really wet and I was worried it wouldn’t hold together. Not only did it hold together but it took on a complete chocolate chip cookie shape – just like a Toll House only better! The taste passed my toughest critic – a gluten loving husband. Thank you Elana!!

  11. says

    You are one busy gal. Wish I could come to your class. Actually I’d rather just come and grab some of those cookies. They looks scrumptious. I loved the chocolate chip and these are a great twist. They will be served at my Thanksgiving meal. Thank you!

  12. Deb says

    These are AWESOME. Even with the Honeyville Natural Almond Flour I ordered by mistake:)
    Used a mini 1 1/4 inch scoop. Flattened and baked for 10 minutes. Made 2 1/2 dozen nice size cookies. My kids loved them.
    Try these…they are outstanding.

  13. Sarah says

    Just made these–amazing!!! We subbed coconut oil for the grapeseed and added more chocolate chips (couldn’t help it). Husband is speechless.

  14. says

    These look fantastic! Will have to try them next time there’s a get-together. (I wouldn’t dare keep them in the house, they look *that* good).

  15. says

    so the raisins were good, too. As for the thin batter- I didn’t pack my almond flour. The first batch (the thin one) came out flatter- but it was fine, the cookies simply spread more. I put some more almond flour in the second batch and it was a chunkier cookie. Both were fine.

    Also- I subed olive oil for the grapeseed- turned out fine, too.

    The cookies are better the next day. I tried one just out of the oven (cooled a bit) and the flavor just didn’t quite do it for me- kind of bland. But I ate one for breakfast- yes cookies for breakfast- and it was good- a lot more flavor.

  16. Lauren says

    Your recipes are always so simple and delicious-looking… haven’t yet had a chance to make one, but I will soon! I love that you use simple, whole ingredients and take into account the low-sugar component of a healthy diet.

  17. Beth says

    These cookies look so tasty. And just in time for Canadian Thanksgiving weekend.

    Thank you! Thank you! Thank you!

  18. Lala says

    okay so this is in the oven (thought i’d surprise hubby tomorrow after school) and I think these are even better than the plain choc chip–they are AWESOME (though I only tasted the batter!) THANK YOU

  19. Lala says

    just had a long post and it erased (forgot my email)—these look good–love your egg free and hubby joke because if he’s hesitant of me trying new things-when I tell him something is from elanas–he says-ok! he likes everything I’ve tried. your muleberry granola is in my dehydrator—and I made apple rosemary chicken for dinner and am making the stock as we speak–thank you!!

    • Lorrie says

      Did you ever get a response for this? My dough won’t stick to anything but me and is just falling apart all over the place. I ended up adding an egg and a little coconut flour to absorb the extra moisture…waiting to see how it comes out. Loading the cookie sheet was easier.

      • Elana says

        Hi guys, which brand of almond flour are you using? That can make all the difference with a batter being too wet or holding together properly. Happy to help troubleshoot here :-)

  20. says

    Thank you! I needed a GF/DF cookie recipe to take to a ladies tea in a couple of weeks. I think I’ll take these. The two ladiies with celiac at my church (as well as my 4 year old who can’t have wheat) will love these I’m sure.

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