Cranberry White Chocolate Walnut Cookies
Holiday cookies packed with dried cranberries, white chocolate chips and toasted chopped walnuts, then sprinkled with sea salt. Chewy, nutty (half of the flour is almond flour) and irresistible. These festive cookies are a favorite of Santa, in our house, and bet they will in yours too!
Servings 40 people
- 2 sticks organic unsalted butter, softened
- 1 cup organic cane sugar
- 1 cup organic brown sugar
- 2 organic eggs, beaten room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups blanched almond flour we use Bob's Red Mill Super Fine Blanched Almond Flour
- 1 1/2 cups unbleached organic all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 11 ounces white chocolate chips (1 bag) we love Ghirardelli
- 1 cup toasted walnuts chopped
- 4 ounces dried sweetened cranberries
- sea salt (optional) for topping
Preheat oven to 350 degrees F.
Prepare two baking sheets with parchment paper.
Cream butter, sugar and brown sugar together in a large mixing bowl until well combined. Add vanilla extract. Add beaten eggs and combine well. Add almond flour, all purpose flour, cinnamon, kosher salt and baking soda.
Once well combined, fold in white chocolate, toasted walnuts and cranberries.
Scoop by heaping teaspoons onto prepared ungreased baking sheets.
Bake cookies for 12-14 minutes or until cookies begin to get golden brown and set around the edges. Remove from oven, sprinkle with sea salt (if desired) and let sit 1-2 minutes. Using a spatula, transfer to wire racks to cool completely.
Continue working in batches until all batter is gone.
This recipe makes 40-45 cookies, depending on how large your batter spoonfuls are. We tend to prefer our cookies on the larger side. Who doesn't?!