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!
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
Lala says
just had a long post and it erased (forgot my email)—these look good–love your egg free recipes.me 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!!
Frugal, Freebies and Deals says
Is this a very wet batter? I just made it and it seemed very loose. The cookies are still in the over- so we will see how it turns out- batter tasted good.
I subed raisins for the cranberries.
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 :-)
Amy @ Simply Sugar & Gluten-Free says
I am so glad to find fruit-sweetened cranberries. I’ve been looking at the stores and, silly me, it didn’t occur to me to look on-line. Go figure.
Your cookies look delicious. I love the big, chunky gourmet spin.
VeggieGirl says
Scrrrrrumptious, indeed! :)
Karen Baldwin says
OK, I have been resisting all the Fall goodies, until now! I am making these tonight and hiding whatever I don’t eat for tomorrow! Thanks!
zebe912 says
These look yummy but I want to try them with dried Michigan cherries instead of the cranberries. I love me some dried cherries.
christie, honoring health says
Oh yum! Those sound delicious. Last year I gave walnut cranberry chocolate chip cookies as Christmas gifts and everyone loved them. Maybe I will make these this year!
christina 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.
Maria says
The cookies look fantastic.