Go Back
Print
Walnut and cranberry cookies
Prep Time
15 mins
Cook Time
17 mins
 

(Gluten-free, dairy-free, vegan, no refined sugar)

Servings: 16
Ingredients
  • 1 1/4 cup almond flour 133g
  • 1 cup oats 93g
  • 1 tbs cinnamon
  • 1 tsp allspice
  • 1 tsp baking soda
  • 1/2 cup pumpkin puree
  • 1/3 cup creamy peanut butter 95g
  • 1/2 cup honey 150g
  • 2 tbs milk
  • 2 tsp vanilla extract
  • 1/2 cup walnuts chopped
  • 1/2 cup cranberries
Instructions
  1. Preheat oven to 325F / 160C and line two cookie sheets with parchment paper.
  2. In a medium bowl, stir together the dry ingredients and set aside.
  3. In another medium bowl, stir together the wet ingredients.
  4. Add the dry ingredients to the wet and mix just until combined.
  5. Fold in the walnuts and cranberries until throughout the batter.
  6. Shape into 1" balls and flatten them on the baking pan (they will not spread).
  7. Bake for 17 minutes. The cookies will still appear soft and they will not brown around the edges, but this makes them nice and chewy.
  8. Leave on baking tray to cool for 5 minutes before transferring to a cooling rack.