Cranberry White Chocolate Walnut Cookies.
Holiday cookies packed with dried cranberries, white chocolate chips and toasted chopped walnuts, then sprinkled with sea salt. These cookies are fabulously chewy, nutty (half of the flour is almond flour), cinnamony … and irresistible.
Oh and guess what? These festive cookies are a favorite of Santa. Serve them alongside a cold glass of milk. Or, in our house, by Santa’s request, a cold beer.
I asked Lucca what we should leave for Santa on Christmas Eve this year. His response after pondering the question a bit: “Mamma, I’m gonna leave Santa vegetables. To make him strong, mamma.” Hmmmm. Good idea, kiddo. Maybe we’ll leave him vegetables AND these cookies. I mean, I’m sure he’d love Lucca’s favorite veggies (that frozen blend of corn, peas and carrots …), but Santa needs a little bit of sugar to keep him going all night. Don’t ya think?
What’s in these cookies?
They are packed with all the goodies that should be in a Christmas cookie:
- toasted walnuts*
- white chocolate (we love these Ghirardelli chips)
And they’re made with real butter, so you know they’re good. What’s a good Christmas cookie without butter?
How do you toast walnuts?
Place walnuts on a parchment lined baking sheet in a single layer in a 350 degree F oven. Bake for 7-10 minutes until fragrant and lightly browned. Keep a close eye on the walnuts so they don’t burn. Toasting the walnuts intensifies the flavor of the walnuts, making for a richer, nuttier cookie.
These cookies are made with 1/2 almond flour.
Have you baked with almond flour before? I love the nutty flavor almond flour imparts and they give the cookie a great chewy texture. Plus, I like replacing half of the white flour with something a little more nutritious – almond flour is superior over white flour when it comes to protein, fiber and healthy fats. These cookies call for 1/2 white and 1/2 almond flour.
How many cookies does this recipe make?
This recipe makes about 40 large cookies. If you want smaller cookies, just decrease the baking time. There are plenty here for eating, sharing and freezing. We made a batch last week and Lucca and I will be whipping up another batch tomorrow because our freezer stash is empty.
Only one bowl required!
These cookies are easy to make and only require one bowl for mixing – that means an easier recipe and less clean-up. That’s a win in my book! Especially if you have little Santa’s helpers with you in the kitchen like I do.
Add these pretty little cookies to your Christmas cookie list this year. Santa will thank you!
Here’s how to make these yummy Cranberry White Chocolate Walnut Cookies:
Cranberry White Chocolate Walnut Cookies
- 2 sticks unsalted butter organic, softened
- 1 cup organic cane sugar
- 1 cup organic brown sugar
- 2 eggs organic, 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 we love Ghiradelli
- 1 cup toasted walnuts chopped
- 4 ounces dried sweetened cranberries
- 1/4 teaspoon sea salt 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.
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