Dark Chocolate Cranberry Walnut Cookies
These Dark Chocolate Cranberry Walnut Cookies are loaded up with tart dried cranberries, bitter-sweet dark chocolate, and crunchy walnuts and are buttery soft and chewy on the inside with a little crisp edge on the outside.
Servings: 18 large cookies
Ingredients
- 1½ c whole wheat flour
- 1 tsp baking soda
- 1 tsp cornstarch
- ½ tsp cinnamon
- ¼ tsp salt (see note 1)
- ⅔ c plant-based butter or unsalted butter
- ⅓ c coconut sugar
- ⅓ c + 2 Tbsp turbinado sugar
- 1 large egg
- 1 tsp vanilla extract
- ¼ tsp almond extract
- ⅔ c dark chocolate, chopped or chips
- ⅔ c dried cranberries, chopped
- ½ c walnuts, chopped
Instructions
- Preheat the oven to 350°F.
- Mix dry ingredients: In a large bowl, combine whole wheat flour, baking soda, cornstarch, cinnamon and salt.
- Beat butter, coconut sugar, and turbinado sugar together in a stand mixer. Mix in the egg. Add the vanilla and almond extracts and blend together briefly.
- With the stand mixer on low speed, add the flour mixture slowly until it is incorporated and there are no streaks of flour. Fold in the chocolate, cranberries, and walnuts.
- Form the batter into balls and space 2 inches apart on a baking sheet. For larger cookies, batter balls should be about 1½" (They'll spread out to be about 2½"). This recipe will yield 16 to 18 larger cookies.
- Bake 11 to 13 minutes, for slightly doughy cookies. Cool on the baking sheet for 3 to 4 minutes, then transfer to a sheet of parchment paper to finish cooling. Enjoy!
Notes
- You may want to add more salt, if needed, depending on the type of butter used. We use Earth Balance Original spread, which is pretty salty. Therefore, we only add a 1/4 tsp salt.
- Depending on the type of butter used, these cookies can vary in consistency from cakey to soft cookie-like. That's why we use Earth Balance Original - it gives cookies a consistency closest to real butter.