Are you tired making the same cookie recipes every Christmas? Then try making these delicious cranberry walnut cookies. They are the perfect combination of flavorful and a tad crunchy and sweet, while bursting with flavor.
Once the holidays come around, I look for any excuse to gobble down some cranberries. I’m making and trying things like Cranberry Christmas muffins, cranberry bread, homemade Paleo cranberry sauce and I’m even working on a recipe for cranberry smoothie.
But, since it’s the holiday season a cookie recipe just makes sense.
When I was thinking of a cookie recipe for this special time of year, a few things came to mind. Ingredients that conjured up thoughts and smells of the holidays were obviously top of mind.
What happened next is nothing short of delicious. These cranberry-nut cookies are all that and more, plus are quick and easy to bake.
Just 12-15 minutes in the oven and you can go back to spending time with the people you love.
About the Ingredients in Cranberry Walnut Cookies
I’m not afraid to use spices. I hope you aren’t either because these cranberry walnut cookies are full of flavor.
You’ll love the taste of the cranberries especially when the cookies come fresh out the oven and the cranberries take on another level of flavor.
Can I use almonds?
Yes. you can substitute out almonds for walnuts in this recipe. They pair up pretty well. If you do decide to use almonds, you can use blanched slivered almonds for a tasty variation on this gluten free culinary treat.
Macadamia nuts and cashews would also work well.
Of course, any good cookie deserves a glass of tasty milk. In this case, you can pair these cookies with a glass of homemade almond milk.
I’d like to make dairy free Christmas cookies. Can I make these dairy free?
Yes, you can make these cookies dairy free and it’s an easy swap to make. Just simply replace the butter in this recipe for extra virgin coconut oil and you’ll have dairy free Christmas cookies.
Here’s how to make my easy gluten cranberry walnut cookies that you’ll come back to time and time again.
Tips for Glazing the Cookies
It’s important that the cookies are glazed fresh from the oven. Here’s how to glaze them. Once the cookies are removed from the oven, place them on cooling racks.
Use a piece of waxed paper the same width as the cooling rack and place underneath. Using a wire whisk dipped in glaze, move your hands back and forth over the cookie making swirly designs.
Cover the glaze between batches with plastic wrap so that it doesn’t dry out.
Cranberry Walnut Cookies
- 1 cup Paleo or gluten free flour blend
- 1 cup chopped walnuts
- 2/3 cup dried, sweetened cranberries
- 1 egg (beaten)
- 1/3 cup coconut sugar
- 1/4 cup melted butter
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp apple cider vinegar
- 1 tsp vanilla extract
- 1/8 tsp ground nutmeg
- 1/8 tsp sea salt
- 1/2 cup powdered sugar
- 1/2 tsp vanilla extract
- 2 tbsp coconut cream
- Preheat oven to 350°F.
- In large bowl mix flour, baking soda, nutmeg, cinnamon and salt.
- In a separate bowl mix sugar and melted butter.
- Add 1/2 teaspoon vanilla, sugar, egg and apple cider vinegar.
- Beat well.
- Combine wet ingredients to dry ingredients.
- Fold in chopped walnuts and dried cranberries.
- Place cookie dough using rounded tablespoons on parchment lined cookie sheet, at least 2 inches apart
- Push cookies down with spoon slightly to flatten.
- Bake for 12-15 minutes until evenly brown on all sides.
- Remove from oven and place on a wire rack to cool.
- Quickly whisk together coconut cream, vanilla and powdered sugar to make glaze.
- Drizzle glaze over cookies while still warm.
- Cool on a wire rack for 10 minutes before enjoying.
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