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 Cookiesprint friendly recipe2 ½ cups blanched almond flour
½ teaspoon celtic sea salt
½ teaspoon baking soda
½ cup grapeseed oil
½ cup agave nectar
1 tablespoon vanilla extract
½ cup dried, fruit juice sweetened cranberries
1 cup walnuts, toasted
½ cup dark chocolate 73%
- In a large bowl, combine almond flour, salt and baking soda
- In a smaller bowl, combine oil, agave and vanilla
- Stir wet ingredients into dry
- Mix in cranberries, walnuts and chocolate chips
- Form dough into ½ inch balls and press onto a parchment lined baking sheet
- Bake at 350° for 7-10 minutes
- Cool and serve
Makes 36 cookies
There are a few sample recipes from The Gluten Free Almond Flour Cookbook
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!
Posted on October 7, 2009 in desserts by Elana
you might also like: Video Tutorials: Chocolate Chip Cookies
or Chocolate Chip Cookies
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25 comments
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The cookies look fantastic.
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.
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!
These look yummy but I want to try them with dried Michigan cherries instead of the cranberries. I love me some dried cherries.
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!
Scrrrrrumptious, indeed! :)
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.
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.
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!!
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
These sound lovely. I love dried cranberries.
These cookies look so tasty. And just in time for Canadian Thanksgiving weekend.
Thank you! Thank you! Thank you!
Is there something I can substitute for grapeseed oil?
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.
These look delicious =D. I love dried cranberries in cookies, and nuts always have my vote!
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!!
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.
Hi Elana,
Where can I find a PDF version of your book? I couldn't find it at Amazon. Thanks!
The PDF samples are right above the videos...
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).
Just made these--amazing!!! We subbed coconut oil for the grapeseed and added more chocolate chips (couldn't help it). Husband is speechless.
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.
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!
A perfectly perfect little cookie.
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!!