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!
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!
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!
Anna says
I just made them. My two-year-old and one-year-old loved them. They are awesome! Thanks for sharing your recipe :)
Lenee says
I made these cookies this morning. The walnut and cranberry along with the vanilla flavoring is a delicious combination. They are wonderful!
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
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!
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!!
Meghan (Making Love In The Kitchen says
A perfectly perfect little cookie.
Diane-The WHOLE Gang 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!
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.