A super easy and amazingly delicious recipe for rich, moist, and chewy Cranberry Walnut Cookies! These addictive cookies are gluten and grain free, dairy free, paleo, and sure to become your favorite paleo Christmas cookie recipe!
Ever since I was a kid I have been an avid baker, yet since going paleo, I have had mixed feeling about so-called paleo “treats.” Indeed, cookies are still cookies, no matter what they’re made of! Yet, it is nice to have a delicious gluten-free option for the holiday season that remains compliant with the paleo lifestyle.
Only a little bit sweet, these Cranberry Walnut Cookies are made from wholesome, real-food ingredients that you can feel good about eating every once in a while, and suitable for sharing with your kids. A win-win for everyone!
Cranberry Walnut Cookies
1½ cups blanched almond flour
1 tbsp arrowroot flour
½ tsp baking soda
¼ cup coconut oil
¼ cup coconut sugar
1 tsp vanille extract
pinch of salt
1 pastured egg
½ cup dried cranberries
½ cup chopped walnuts
Preheat the oven to 350º fahrenheit, and line a large cookie sheet with parchment paper
In a large bowl, cream together the coconut sugar, coconut oil and egg, add the vanilla extract, blending thoroughly
In a medium bowl, combine the almond flour, arrowroot flour, baking soda and salt
Next, gradually add the dry ingredients, cranberries and walnuts to the sugar/egg mixture, mixing thoroughly until it forms a consistency of a dough
Roll the dough into a ball and chill in the refrigerator for 10 to 30 minutes
Form the dough into 1 inch balls, and flatten into a cookie shape
Place cookies on the lined cookie sheet
Bake for about 10 minutes or until set and just beginning to brown