Cranberry Walnut Cookies
While experimenting with some gluten-free flours, I found these amazingly simple and delicious cookies at Elana’s Pantry. I made them over the holidays and they were a big hit. I have adapted this recipe by leaving out the chocolate (1/2 cup dark chocolate) and reducing the oil from 1/2 cup to 1/4 cup.
This recipe makes approximately 20 cookies.
Ingredients:
2 ½ cups blanched almond flour
½ teaspoon celtic sea salt
½ teaspoon baking soda
¼ cup grapeseed oil
½ cup agave nectar
1 tablespoon vanilla extract
½ cup dried, fruit juice sweetened cranberries
1 cup walnuts, toasted
Instructions:
1. Preheat oven to 350°.
2. In a large bowl, combine almond flour, salt and baking soda.
3. In a smaller bowl, combine oil, agave and vanilla.
4. Stir wet ingredients into dry.
5. Mix in cranberries and walnuts.
6. Form dough into ½ inch balls and press onto a parchment lined baking sheet.
7. Bake for 7-10 minutes.
8. Cool and serve.
Enjoy!