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

Ingredients
Serves:
36cookies
Print Recipe
Instructions
  1. In a large bowl, combine almond flour, salt and baking soda
  2. In a small 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°F 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!

Comments

55 responses to “Cranberry Walnut Chocolate Chip Cookies”

  1. Hi there; please advise if these are soft and chewy, or do they harden like regular cookies?
    thanks for the recipe and advice.
    Best regrds

    • Prinitha, if you use the recommended ingredients and brands these cookies will be crispy on the outside and chewy inside :-)

  2. I made these with butter & dried cherries (what I had on hand) – they spread out just like a regular chocolate chip cookie and tasted almost exactly like the Toll House ones. I forgot to put the chocolate chips in the 1st batch so those were our breakfast cookies. I also used a 1.5 inch scoop and baked them for 14 minutes. These are going to be my hubby’s favorite for sure. And, I am going to spread this recipe far & wide. Thank you, Elana.

  3. I initially had some trouble with this recipe because I was never a baker using traditional ingredients (white flour, cane sugar, eggs, butter) much less Paleo-friendly ingredients! Specifically, I didn’t understand that the cookies will harden as they cool down, so I overcooked them because they still seemed soft in the middle! Anyway, I kept trying, figured it out and now love this recipe so much that I’m sending these cookies this year as Holiday gifts to all our family and friends, along with the link to Elana’s website. By the way, my husband devours these tasty little morsels ?.

    • Tiff, what a great comment! I’m thrilled to hear that you will be sending these cookies as holiday gifts to all of your family and friends, along with the link to my website :-)

  4. Elana,

    Please advise on the desired consistency of the dough. Mine seemed dry. I used the same flour you recommend and I used the scoop and scrape method for measuring. They are in the oven and smell great but they’ve been in 12 minutes and done yet seem done. If you can describe what the batter should be like …mine seemed grainy.

    Thanks!

    • Tiff, thanks for your comment! The dough for these cookies hasn’t ever been grainy, in fact it’s smooth and pliable. It might make sense to get your oven temp recalibrated :-)

    • M., allow the cookies to cool overnight, then store in the refrigerator in a pyrex dish with layers of parchment to keep them from sticking together :-)

  5. 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!

  6. 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.

  7. 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.

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Recipes » Desserts » Cookies » Cranberry Walnut Chocolate Chip Cookies