Cranberry Walnut Chocolate Chip Cookies (Vegan/Gluten Free)
There's nothing like a new batch of cookies, still warm from the oven - especially on these cold rainy days that we've been having this winter! The weather combined with short daylight hours is a recipe for wanting to stay cozy inside with hot tea and lots of treats, haha. Can you relate?
Well today I have a recipe for Cranberry Walnut Chocolate Chip Cookies that is vegan, gluten free, and refined sugar free.
You can see in the above photo that I got a bit cookie happy and drizzled coconut butter on my cookie stack 🙂
So let's talk about why I love these cookies so much:
- ONE BOWL is all you need.
- Soft in the middle but with slightly crispy edges.
- They spread nicely - not so much that they're running into each other but they spread without needing to be pressed down after scooping them into the tray.
- Easy to make.
- Gluten Free
- Refined Sugar Free
- Freeze well
- I like all the textures in this cookie: the cranberries offer chewiness and the walnuts give a nice crunch
I often steer clear of dried cranberries just because there's a lot of sugar added to them. Have you ever eaten a cranberry straight up?! If so, then you know just how sour it is and you can imagine how much sugar is added to a dried one to make it taste good.
I made jumbo cookies using a large ice cream scoop and small ones using a mini ice cream scoop. These are two tools that I highly recommend having in your baking repertoire. They come out evenly portioned and just make life easier getting the batter onto the baking sheet.
Cranberry Walnut Chocolate Chip Cookies
1 1/2 cups blanched almond flour
1/2 cup oat flour*
1/2 cup tapioca or rice flour
1/2 teaspoon baking soda
1/2 teaspoon pink salt
1/2 cup maple syrup
1/2 cup melted coconut oil
1/2 teaspoon vanilla extract
3/4 cup dark chocolate chips
1/2 cup chopped walnuts
1/2 cup dried cranberries
Preheat an oven to 350F. In a bowl, stir together the almond, oat, and tapioca or rice flours, baking soda, and salt.
Add the sweetener, oil, and vanilla. Stir everything together until evenly combined. Stir in the chocolate chips, cranberries and walnuts.
Use an ice cream scoop of choice and release each ball of dough onto a greased cookie sheet or parchment paper lined tray. Bake for 6-8 minutes (mini ice cream scoop) OR 11-14 minutes (large scoop - depends on scoop size), or until golden brown.
*I make my own oat flour and finely grinding oats in my blender.
And reminder that I have my Live In Joy Women's Wellness Retreat coming up the weekend of May 1-3, 2020!
See all info HERE! I currently have a HOLIDAY DISCOUNT where you can save up to 30%. What a great Christmas gift to yourself of from your loved one 😉 I can't wait to see you there, it's going to be so much fun.
Yoga, hands-on vegan dessert workshops (take your treats home), new friends, time in nature, healthy food, visions boards, intuitive readings, and MORE!
And if you haven't already, be sure to get in on my 12 Days of Christmas Giveaways on Instgram!!! They're going strong and its been a lot of fun.
Have a wonderful holiday season, friends!