Gluten Free Cranberry Walnut Chocolate Chip Cookies Recipes

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GLUTEN FREE CRANBERRY WALNUT CHOCOLATE CHIP COOKIES



Gluten Free Cranberry Walnut Chocolate Chip Cookies image

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/

Provided by Elanas Pantry

Categories     Dessert

Time 14m

Yield 36 cookies, 8-10 serving(s)

Number Of Ingredients 9

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%

Steps:

  • 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.

Nutrition Facts : Calories 265, Fat 27.5, SaturatedFat 4.9, Sodium 226.6, Carbohydrate 5.4, Fiber 2.6, Sugar 0.9, Protein 3.3

CRANBERRY-WALNUT OATMEAL COOKIES (VEGAN & GLUTEN-FREE)



Cranberry-Walnut Oatmeal Cookies (Vegan & Gluten-Free) image

This recipe comes from http://enlightenedcooking.blogspot.com These cookies are a great way to use up over-ripe bananas, and they have no added sugar, no eggs, and no gluten. They are delicious and at my house can constitute a guiltless cookie-breakfast! :o)

Provided by worldmom12

Categories     Drop Cookies

Time 24m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 9

2 cups rolled oats (choose certified gluten-free oats if baking gluten-free)
1 cup dried cranberries (or dried fruit of choice)
1 cup walnuts, toasted and chopped
1 1/2 cups bananas, mashed, very ripe (about 3 medium)
1/3 cup vegetable oil
2 teaspoons vanilla extract
1 1/4 teaspoons ground cinnamon
1/2 teaspoon sea salt
1/2 teaspoon baking soda

Steps:

  • Preheat oven to 350.
  • In a large bowl, combine the oats, cranberries, and walnuts.
  • In a medium bowl, combine the banana, oil, vanilla, cinnamon, salt, and baking soda until well blended.
  • Add banana mixture to oat mixture, stirring to combine. Let stand 15 minutes.
  • Lightly spray cookie sheets with cooking spray or line with parchment paper.
  • Drop dough by rounded tablespoonfuls onto prepared sheets.
  • Bake 14 to 15 minutes or until lightly golden brown. Let cool on sheets 1 minute.
  • Transfer cookies to wire racks; cool completely.
  • Store in an airtight container for up to 3 days (or freeze in airtight bags/containers).

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