Cranberry Walnut Cookies

While experimenting with some gluten-free flours, I found these amazingly simple and delicious cookies at Elana's Pantry.  I made them over the holidays and they were a big hit. I have adapted this recipe by leaving out the chocolate (1/2 cup dark chocolate) and reducing the oil from 1/2 cup to 1/4 cup.

 

(Servings: Approx. 20 cookies)

Ingredients:

• 2 1/2 cups blanched almond flour
• 1/2 teaspoon celtic sea salt
• 1/2 teaspoon baking soda
• 1/4 cup grapeseed oil
• 1/2 cup agave nectar
• 1 tablespoon vanilla extract
• 1/2 cup dried, fruit juice sweetened cranberries
• 1 cup walnuts, chopped and toasted

Instructions:

1. Preheat oven to 350°F.
2. In a large bowl, combine almond flour, salt and baking soda.
3. In a smaller bowl, combine oil, agave and vanilla.
4. Stir wet ingredients into dry.
5. Mix in cranberries and walnuts.
6. Form dough into 1/2 inch balls and press onto a parchment lined baking sheet.
7. Bake for 7-10 minutes.
8. Cool and serve.