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
Ingredients
- 2½ cups blanched almond flour (not almond meal)
- ½ teaspoon celtic sea salt
- ½ teaspoon baking soda
- ½ cup grapeseed oil or palm shortening
- ½ cup agave nectar or honey
- 1 tablespoon vanilla extract
- ½ cup dried cranberries
- 1 cup walnuts, toasted
- ½ cup chocolate chips
Instructions
- In a large bowl, combine almond flour, salt and baking soda
- In a small bowl, combine oil, agave and vanilla
- Stir wet ingredients into dry
- Mix in cranberries, walnuts and chocolate drops
- Form dough into 1-inch balls and press onto a parchment paper lined baking sheet
- Bake at 350°F for 7-10 minutes
- 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!
Amy Jean says
Hi Elana,
Thanks so much for this amazing recipe! For years, I have been making your cookies! This particular one is exceptional. I toasted the walnuts, which made them perrfecct! I also, used a very small scoop & slightly pressed down. Mine took 10 min. Is it ok to freeze them. I just put 12 of them in the freezer, wrapped w foil & a freezer bag. My husband said, his favorite! tks again for making us happy & healthy!
Elana says
Amy, you’re welcome! Thanks for letting me know this recipe is amazing :-)
Kristina says
Hey y’all! I used avocado oil in place of the palm shortening and I found that I had to bake an additional 5 minutes to get them to set. May just be my oven that requires the extra time but the avocado oil worked really well as an alternate ingredient.
Perfect for the holidays!
Elana says
Thanks Kristina!
Sue says
Hi Elana
Cookies are amazing! So rich. Had to substitute coconut oil for fat (what I had on hand). Scrumptous. My husband loved them as well.
I’d like to thank you for your hard work, dilligence & so very much time in creating & developing all these recipes. I own your cook books, but usually just use my phone & use the online recipes. You are a very generous lovely woman. Thanks again.
Elana says
Sue, thanks for your comment and for letting me know these cookies are amazing. Your comment is so gracious and wonderful and made my day. I’m incredibly lucky to be on this healing path with you :-)
Abby says
Hi Elena, these are divine- do you happen to know the caloric content?
Elana says
Abby thanks so much! For more on that please go here:
https://elanaspantry.com/nutrition-information/
Have a wonderful day!
Elana