**Sugar-Free Cranberry Walnut Cookies: A Delightful Treat for Health-Conscious Bakers**
Indulge in the delectable world of sugar-free baking with our carefully curated collection of Cranberry Walnut Cookies recipes. Designed for health-conscious bakers and those seeking a guilt-free indulgence, these recipes offer a symphony of flavors without compromising on taste. Embark on a culinary journey that blends the tartness of cranberries, the nutty crunch of walnuts, and the subtle sweetness of natural sweeteners. From classic drop cookies to chewy bars and crispy biscotti, our recipes cater to every cookie enthusiast's preference. Whether you're a seasoned baker or a novice in the kitchen, these recipes provide step-by-step instructions and helpful tips to ensure success. So, gather your ingredients, preheat your oven, and let's embark on a delightful baking adventure together!
CRANBERRY WALNUT OATMEAL COOKIES {GLUTEN FREE + REFINED SUGAR FREE + DAIRY FREE}
Steps:
- Preheat oven to 350F/175C degrees.
- In a large mixing bowl, whisk together oats, almond meal, tapioca or arrowroot starch, coconut sugar, baking soda and sea salt. In a separate mixing bowl, whisk together coconut oil, egg, and vanilla. Mix in wet ingredients into the dry until well combined, then fold in walnuts and dried cranberries. Mix with your hands until the mixture resembles oatmeal cookie dough.
- Chill dough for 30 minutes, then roll into balls (I used a standard ice cream scoop for even sized balls) and flatten with the palms of your hands (they will spread just a little bit). Repeat until you have about 17 cookies. Add to a cookie sheet and bake for 12-14 minutes or until browned around the edges and bottom. Cool on a wire rack for 20 minutes before serving.
Nutrition Facts : ServingSize 1 cookie, Calories 178 kcal, Carbohydrate 16 g, Protein 2 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 9 mg, Sodium 136 mg, Fiber 1 g, Sugar 6 g
CRANBERRY NUT COOKIES
In fall, I stock up on fresh cranberries and freeze them so I can make these cookies throughout the year. Tangy cranberries are a nice addition to a buttery cookie. -Machelle, Wall, Rosamond, California
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 5 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in the egg, milk and lemon juice. Combine the flour, ground walnuts, baking powder, salt and baking soda; gradually add to the creamed mixture and mix well. Stir in the cranberries and chopped walnuts. , Drop by heaping tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350° for 16-18 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 87 calories, Fat 4g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 52mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
VEGAN OATMEAL CRANBERRY COOKIES (SUGAR FREE)
I was looking for classically delicious vegan oatmeal cookie recipe, that was lower in fat and sugar--I stumbled upon one that needed a lot of tweaking and this is what it has become. Everyone who has tried these loves them and you can't even tell that these are vegan, or sugar free to boot. Happy baking!
Provided by MellyLou
Categories Drop Cookies
Time 17m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375.
- These can be made with just a bowl and a spoon--overmixing will make them spongy, so start by mixing the dry ingredients together and then add syrups, oil, vanilla and cranberries.
- Spoon onto lightly greased, parchment or silpat surface. Bake for 10 or less minutes, until just turning slightly brown on edges--cookies may seem a bit too soft, but they will firm up a bit while still maintaining a good soft moist texture.
- Be careful not to overcook (or yes, they will be dry and hard)!
CRANBERRY WALNUT COOKIES
These are my favorite (non-chocolate) cookies. They are soft, chewy, and delicious. My family has been making them for the holidays for years. I have no idea where the recipe came from, but I'm glad I have it!
Provided by karing
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 40m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
- Cream white sugar, brown sugar, and butter together in a large mixing bowl. Beat milk, orange juice, and egg into the creamed mixture.
- Sift flour, baking powder, cinnamon, salt, and baking soda together in a separate bowl; blend into the wet ingredients in the mixing bowl to form a cookie dough. Stir cranberries and walnuts into the dough.
- Drop the dough onto the prepared baking sheet by the teaspoonful.
- Bake in the preheated oven until the edges are golden, 10 to 15 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely. Sprinkle confectioners' sugar over the cookies to serve.
Nutrition Facts : Calories 195.7 calories, Carbohydrate 30.5 g, Cholesterol 18.1 mg, Fat 7.4 g, Fiber 1.2 g, Protein 2.8 g, SaturatedFat 2.9 g, Sodium 115.6 mg, Sugar 17.1 g
CRANBERRY-WALNUT OATMEAL COOKIES (VEGAN & GLUTEN-FREE)
This recipe comes from http://enlightenedcooking.blogspot.com These cookies are a great way to use up over-ripe bananas, and they have no added sugar, no eggs, and no gluten. They are delicious and at my house can constitute a guiltless cookie-breakfast! :o)
Provided by worldmom12
Categories Drop Cookies
Time 24m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- In a large bowl, combine the oats, cranberries, and walnuts.
- In a medium bowl, combine the banana, oil, vanilla, cinnamon, salt, and baking soda until well blended.
- Add banana mixture to oat mixture, stirring to combine. Let stand 15 minutes.
- Lightly spray cookie sheets with cooking spray or line with parchment paper.
- Drop dough by rounded tablespoonfuls onto prepared sheets.
- Bake 14 to 15 minutes or until lightly golden brown. Let cool on sheets 1 minute.
- Transfer cookies to wire racks; cool completely.
- Store in an airtight container for up to 3 days (or freeze in airtight bags/containers).
Tips:
- Use fresh cranberries. Fresh cranberries have a brighter flavor than frozen cranberries, and they hold their shape better when baking. If you can't find fresh cranberries, you can use frozen cranberries, but be sure to thaw them completely before using.
- Don't overmix the dough. Overmixing the dough will make the cookies tough. Mix the dough just until the ingredients are combined.
- Chill the dough before baking. Chilling the dough will help the cookies hold their shape better when baking. Chill the dough for at least 30 minutes before baking.
- Bake the cookies until they are just set. The cookies should be slightly soft in the center when you take them out of the oven. If you overbake the cookies, they will be dry and crumbly.
- Let the cookies cool completely before storing. The cookies will continue to firm up as they cool. Let the cookies cool completely on a wire rack before storing them in an airtight container.
Conclusion:
These sugar-free cranberry walnut cookies are a delicious and healthy treat that are perfect for the holidays. They are made with whole wheat flour, oats, and dried cranberries, and they are sweetened with honey and maple syrup. These cookies are also gluten-free and vegan. If you are looking for a healthy and festive cookie recipe, these sugar-free cranberry walnut cookies are a great option.
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