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!
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.
Hänni 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).
Betty says
Hi Elana,
Where can I find a PDF version of your book? I couldn’t find it at Amazon. Thanks!
Jessica says
The PDF samples are right above the videos…
Frugal, Freebies and Deals 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.
The Diary of an Epic Failure says
I am so excited to try these…I just love cranberries and there don’t seem to be enough GF ways to use them! Please come to New England, Elana!!
Lauren says
These look delicious =D. I love dried cranberries in cookies, and nuts always have my vote!
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.
Kat says
Is there something I can substitute for grapeseed oil?
Beth says
These cookies look so tasty. And just in time for Canadian Thanksgiving weekend.
Thank you! Thank you! Thank you!
Alta says
These sound lovely. I love dried cranberries.