Who's hungry for gluten-free chocolate chip cranberry cookies with chopped walnuts? Get ready to bake up a storm with these cookies!
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There's nothing quite as deliciously simple as a chocolate chip cookie. Don't you agree?
Chocolate chip cookies are beloved by all, but there are many ways to make them. Some prefer crispy cookies, others chewy and soft. I think with the right cooking time and a little secret (heat them in the microwave for about 20-30 seconds the next day if you want softer cookies!), you can make them whichever way you prefer.
This recipe is a modified version of the traditional chocolate chip cookie recipe from Nestle's Tollhouse Chocolate Chips. You can find it right on the back of any bag of their chocolate chips. I modified the recipe to be gluten-free using Cup4Cup, my favorite flour for baking pastries and cookies, plus added in a few extras. They aren't healthy by any means, but that doesn't mean you shouldn't bake and enjoy them as a special treat.
What You'll Need To Make Chocolate Chip Cookies
Gluten-Free Flour: Cup4Cup is my #1 recommendation for gluten-free baking! I've used this to successfully create empanadas, naan, scones, soda bread, and pierogi. It's my preferred flour for baking but please be aware it contains dairy. You can substitute your own gluten-free flour blend but be mindful you may need to adjust and troubleshoot as you go.
Other Ingredients You'll Need:
-Unsalted butter
-Brown sugar
-White sugar
-Baking soda
-Salt
-Eggs
-Vanilla Extract
-Chocolate Chips
-Dried Cranberries
-Chopped Walnuts
How To Make These Cookies
Like most cookie recipes, you're going to cream together the butter, sugars, and vanilla in a stand mixer until combined. Then you'll add the rest of the dry ingredients whisked together until a dough forms. Then you'll drop spoonfuls of the cookie dough onto a baking sheet and bake them for just about 10 minutes. If you like softer cookies, go for less time, and if you want crispier cookies, go for a minute longer.
Tools To Make Baking Gluten-Free Cookies Easier
Baking Sheets: I recommend these from Nordic Ware.
Silicone Mats: Not required, but helpful and less wasteful than using parchment paper. I use SilPat because they last forever!
KitchenAid: Definitely an investment, but worth it in the long run if you are a big baker or someone who enjoys baking gluten-free. I've had mine for 6 years now and it's my favorite kitchen tool! Pro Tip - you can even get a "renewed" version on Amazon for cheaper.
More Gluten-Free Baking Recipes
Feel like an easy quickbread? This banana bread with walnuts hits the spot.
Looking for a scones recipe? Bake a savory version with bacon, cheddar, and chives.
Want to practice your pie making skills? Check out this gluten-free peach pie with lattice design.
Ready to take your baking skills to the next level? Try these delightful, buttery, and flaky gluten-free croissants.
Discover all the gluten-free baking recipes on the blog right here.
Here's how to make these delightful gluten-free chocolate chip cranberry walnut cookies! And if you love this recipe, please leave a comment! Thank you!
Gluten-Free Chocolate Chip Cookies With Walnuts and Cranberries
Gluten-Free Chocolate Chip Cranberry Walnut Cookies
Recipe Adapted from Nestle TollHouse. It makes a lot of cookies!
Ingredients
- 2 ¼ cups gluten-free flour, like Cup4Cup
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened (use dairy-free if needed)
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels (white chocolate works too!)
- 2 cups chopped walnuts
- 2 cups dried cranberries
Instructions
Preheat oven to 375° Fahrenheit. Line a baking sheet with silicone mats or just keep them ungreased if you don't have any.
In a small bowl, whisk together the gluten-free flour, baking soda, and salt. Set aside. In a stand mixer, cream together (mix) the granulated sugar, brown sugar, butter, and vanilla until creamy, over medium-low speed. Add each egg, one at a time, and be sure to beat well after each addition.
Lastly, add in the flour, on low speed, until everything is incorporated. Using a large spoon, stir in the chocolate chips, cranberries, and chopped walnuts.
Using a tablespoon for size or an ice cream scoop, drop rounds of cookie dough onto the baking sheets, leaving 2 inches between each one.
Bake for 9 to 11 minutes or until golden brown. To ensure more crispiness and golden brown color, leave in for 11 minutes. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.
Notes
Dairy-Free
To make these cookies dairy-free, you will need to use gluten-free and dairy-free flour. Cup4Cup contains milk powder. I suggest Bob's Red Mill 1:1 Baking Flour (blue bag). You will also need to use vegan butter, such as Earth Balance or Country Crock, and allergen-free chocolate chips, like Enjoy Life.
Storage
Store cookies in a sealed container at room temperature for up to 5 days. They can also be frozen for later use. If you find they harden overnight and want a softer cookie, pop them in the microwave for 20-30 seconds. Soft cookies, voila!
Nutrition Information
Yield 15 Serving Size 1Amount Per Serving Calories 336Total Fat 12gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 10gCholesterol 25mgSodium 239mgCarbohydrates 55gFiber 3gSugar 36gProtein 5g
The nutrition information on each recipe card is provided as a courtesy and for your convenience. The data is calculated by Nutritionix. You are encouraged to make your own calculations based on your ingredients and preferred nutritional facts calculator. While I try to make sure they are accurate, I cannot guarantee the accuracy of these calculations.
What's your favorite type of chocolate chip cookie?
Would you add any other mix-ins?
Tell me in the comments below!
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