Name: Delicious Cranberry Walnut Cookies with Glaze
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 6
Cuisine: American
Ingredients: 3/4 cup almond flour; 1/4 cup tapioca flour; 1 cup chopped walnuts; 2/3 cup dried cranberries; 1 egg (beaten); 1/3 cup light brown sugar; 1/4 cup coconut oil; 1/2 tsp baking soda; 1/2 tsp cinnamon; 1/s tsp apple cider vinegar; 1 tsp vanilla extract; 1/8 tsp nutmeg; 1/8 tsp sea salt; 1/2 cup confectioner's sugar; 1/3 tsp vanilla extract; 2 tbsp coconut cream

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Are you tired of making the same cookie recipes every Christmas? Then try making these delicious cranberry walnut cookies. These gluten free dairy free cookies are the perfect combination of flavorful and a tad crunchy and sweet, while still bursting with flavor.

Once the holidays roll around, I look for any excuse to gobble down some cranberries. I’m start making and things like Cranberry Christmas muffins, kale cranberry apple salad, and homemade Paleo cranberry sauce.

Since the holiday season is here, a cranberry cookie recipe just makes sense.

When I was thinking of a cranberry cookie recipe, ingredients that conjured up thoughts and smells of the holidays were obviously top of mind.

What happened next is nothing short of delicious. These gluten free dairy free cookies are all that and more, plus they are quick and easy to bake.

Just 12-15 minutes in the oven and you can go back to spending quality time with the people you love.

About Cranberry Walnut Cookies

These cranberry walnut cookies are made with simple ingredients and 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.

Tools You Need

large bowl

small bowl

medium cookie scoop

parchment paper

baking tray with wire rack

Ingredients in Cranberry Walnut Cookies

Dry Ingredients

almond flour
tapioca flour
light brown sugar
crunchy walnuts (chopped)
sweet tangy cranberries
baking soda
cinnamon
cinnamon
nutmeg
salt

Wet Ingredients

egg (room temperature & beaten)
coconut oil (melted)
apple cider vinegar
vanilla extract

Coconut Cream Glaze

heavy coconut cream
confectioner’s sugar
vanilla extract

Directions

Step 1: Preheat oven to 350 degree F.

Step 2: In large mixing bowl, combine flours, baking soda, nutmeg, cinnamon and salt.

Step 3: In a separate bowl, mix sugar and coconut oil.

Step 4: Add vanilla, egg and apple cider vinegar.

Step 5: Beat well.

Step 6: Combine wet and dry ingredients.

Step 7: Fold in walnuts and dried cranberries.

Step 8: Use parchment paper to line ungreased cookie sheets.

Step 9: Using a medium cookie scoop drop cookies on a baking sheet at least 2 inches apart.

Step 10: Press the cranberry walnut cookie balls slightly using the back of a spoon.

Step 11: Bake for12-15 minutes until golden brown.

Step 12: Remove from oven and place on a wire rack in a single layer to cool completely.

Step 13: Quickly whisk together ingredients for glaze.

Step 14: Drizzle over cooled cookies and allow to harden.

Q&A

Can I use different type of nuts instead of walnuts?

Yes. you can substitute pecans or even almonds for walnuts in this recipe. They pair up pretty well. If you do decide to use almonds, use blanched slivered almonds for a tasty variation on this gluten free culinary treat.

Macadamia nuts or cashews would also work well.

Of course, any good cookie deserves a glass of tasty milk. I love pairing these cookies with a glass of homemade almond milk.

I’d like to make these gluten free dairy free cookies, are they really as good as they look?

Yes, this cookies are really delicious. If you don’t care for using coconut oil, they work just as well with butter.

Tips for Glazing Gluten Free Cranberry Walnut Cookies

It’s important that the cookies are glazed fresh (but cooled) from the oven. Here’s how to glaze them. Once the cookies are removed from the oven, place them on cooling racks and allow them to cool for about 10-15 minutes.

Use a piece of waxed paper the same width as the cooling rack and place underneath. You can also use a large rectangular pan to catch any excess glaze. 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 get hard or dry out.

Store Cookies

Store these delicious cookies in an airtight container up to 7 days.

Other Variations

Unsweetened coconut flakes: Add unsweetened coconut flakes to make for a more chewy texture.

Chocolate: Add dairy chocolate chunks for a delicious chocolate spin.

Fun twist: sprinkle unbaked cookies with flakey sea salt just before baking in the oven.

Orange: Add a small splash of orange juice to the glaze for a citrus twist.

Why You’ll Like This Recipe:

Good balance: It’s the perfect balance of sweet and tart.

Kid friendly: This is any easy recipe to get kids cooking the the kitchen.

Cranberry Walnut Cookies

Yield: 12

Cranberry Walnut Cookies

5.0 Stars (1 Review)

A delicious gluten free dairy free cookie ecipe for cranberry walnut cookies.

Prep Time 10 minutes

Cook Time 12 minutes

Additional Time 10 minutes

Total Time 32 minutes

Ingredients

3/4 cup almond flour (super fine)
1/4 cup tapioca flour
1 cup chopped walnuts
2/3 cup dried, sweetened cranberries
1 egg (beaten)
1/3 cup coconut sugar
1/4 cup melted coconut oil or butter
1/2 tsp baking soda
1/2 tsp ground cinnamon
1 tsp vanilla extract
1/2 tsp apple cider vinegar
1/8 tsp ground nutmeg
1/8 tsp sea salt

Glaze

1/2 cup powdered sugar
1/2 tsp vanilla extract
2 tbsp coconut cream

Instructions

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 or medium cookie scoop 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 cooled cookies.