Gluten Free Cranberry Walnut Chocolate Chip Cookies
"This Gluten Free Cranberry Walnut Chocolate Chip Cookie Recipe is a 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.
http://www.elanaspantry.com/cranberry-walnut-chocolate-chip-cookies/"
photo by Elanas Pantry
- Ready In:
- 14mins
- Ingredients:
- 9
- Yields:
-
36 cookies
- Serves:
- 8-10
ingredients
- 2 1⁄2 cups blanched almond flour
- 1⁄2 teaspoon celtic sea salt
- 1⁄2 teaspoon baking soda
- 1⁄2 cup grapeseed oil
- 1⁄2 cup agave nectar
- 1 tablespoon vanilla extract
- 1⁄2 cup dried fruit juice sweetened cranberries
- 1 cup walnuts, toasted
- 1⁄2 cup dark chocolate, 73%
directions
- 1. In a large bowl, combine almond flour, salt and baking soda.
- 2. In a smaller bowl, combine oil, agave and vanilla.
- 3. Stir wet ingredients into dry.
- 4. Mix in cranberries, walnuts and chocolate chips.
- 5. Form dough into ½ inch balls and press onto a parchment lined baking sheet.
- 6. Bake at 350° for 7-10 minutes.
- 7. Cool and serve.
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Reviews
-
I used what I had. Gluten free all purpose flour, canola oil, honey, made a few adding oatmeal and a few chopped dates. I also used fresh cranberries, quartered. Moisture was not a problem with mine. Next time I am adding allspice. Excellent texture and taste. A nice firm cookie, would mail well. -
i am a big fan of elana, so i am not surprised i loved this recipe, but i have to say it's even better than the cookies in her almond flour cookbook! an absolute keeper. everyone who tried them asked for the recipe. i followed exactly as written and wouldn't change a thing. thanks as always elana! -
These are fabulous. Your recipes are often sweeter than I'm able to handle (brittle hypoglycemic) and I've learned to half the agave and increase the oil by not quite as much as I took out. (So a quarter cup only of agave but add just under a quarter of oil.) Since I couldn't find unsweetened cranberries I used fresh with the "gosh these release a lot of water, don't they" factor :D But they taste fabulous. Just had to cook them longer to make up for the added moisture.
RECIPE SUBMITTED BY
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<a href="http://www.elanaspantry.com/">Elana's Pantry</a>: Your source for healthy, gluten free recipes using natural and wholesome ingredients.
The seeds of <a href="http://www.elanaspantry.com/">elanaspantry.com</a> were planted in 1993 when I formed my first business <a href="http://ecosav.com/" target="_blank">ecosav</a>, an environmental consulting firm, specializing in recycling.
One day, at the peak of my business success, I woke up and found myself in my 30’s, living in NYC with a husband, toddler and an infant.
What was I doing, I wondered? I felt like a fish out of water. I wanted to raise my boys in a simple environment, similar to the one in which I grew up in Northern California.
My husband and I decided a change of scenery was in order and within a year we moved our family to Colorado. When the last box was unpacked, I realized I was going to be a restless stay at home mom. Even though I remained involved in my New York consulting business, I was really looking for a new venture relevant to my life as a mother.
In my 20’s I studied ayurvedic cooking. When my son and I were diagnosed with celiac disease, this three-year study came in handy. Celiac disease is an inherited autoimmune disorder triggered by eating gluten. Out of necessity my cooking took on an entirely new dimension as we both went on a gluten-free diet.
Unwilling to cook two separate meals each night for my family, I needed to make gluten free food that tasted like regular food. Would I be able to do this well enough to convince my husband to come home for dinner?
I threw myself into this culinary challenge and my husband, a tough critic, held nothing back. With much trial and many errors, I developed a gluten free repertoire that tastes delicious. Friends and family now ask for my recipes, even those who are not on restricted diets!
While my cooking might not be complex, I appreciate that my food brings people together –those who eat regular food and those who can’t –to break bread in the warmth of my kitchen. I love to make food that is not only good for you, but actually tastes good. This has become a passion for me.
