Cranberry Walnut Whole Wheat Cookies

The one thing that I have been constantly baking at home are cookies. They are my daughter’s absolute favorite and are baked almost twice a week, especially the chocolate chip cookies. Today I am sharing the recipe of Cranberry Walnut Cookies, which are made in a healthy way using whole wheat flour and unrefined cane sugar.

This time I’ve tried cranberry cookies with whole wheat flour. I am a big fan of Trader Joe’s dried cranberries, especially their Orange Flavored Dried Cranberries. Orange imparts a unique tangy flavor to the cranberries. I have tried these in lots of bakes, especially in cakes and muffins, and I must say that these taste wonderful in cookies as well.

Trader Joe's Orange Flavored Dried Cranberries
Trader Joe’s Orange Flavored Dried Cranberries

 

The benefits of walnuts are known to all. They are a powerhouse of Omega-3 fatty acids, are rich in antioxidants and are considered the best for brain health. Here in this recipe, I have used the traditional Mortar & Pestle to chop the walnuts. I like the unevenness it imparts to the whole texture of a cookie, you never know if you’re going to get a small piece of walnut or a little big one.

Mortar And Pestle Walnuts

 

Continuing the tradition, here comes my fifteenth recipe under “My Julie & Julia Project”. For those who don’t know, I had started this project last year, under which I had planned to post 100 recipes from my kitchen by the end of the year 2019. But since I got busy with other priorities in life, I have planned to continue the tradition in 2020. So, this is the Recipe #15. Here is the link to “My Julie & Julia Project” post:

Julie & Julia – Starting my journey

cranberry-walnut-wwf-cookies

Ingredients

  • Butter (unsalted) – 1/2 cup
  • Unrefined cane sugar powder – 1 cup
  • Egg – 1
  • Vanilla Essence – 1 tsp
  • Whole wheat flour – 1 1/2 cups
  • Baking soda – 1/2 tsp
  • Baking powder – 1/3 tsp
  • Salt – 1/2 tsp
  • Dried Cranberries – 1/2 cup (I used Trader Joe’s Orange Flavored Dried Cranberries)
  • Walnuts – 1/2 cup (Chopped, I chopped them roughly using Mortar & Pestle for an uneven texture)

Directions

  1. Preheat oven to 375 degree F.
  2. Meanwhile, mix the butter and the unrefined cane sugar powder till it is completely blended with the butter. I prefer to mix by hand since I don’t use mixer. Whisk or spatula is not helpful in this case, since the butter is not in a completely melted state.
  3. Add in the egg to this mixture.
  4. Now add vanilla essence to the above mixture and stir till all the ingredients are uniformly mixed. The wet ingredients mixture is now ready.
  5. For the dry ingredients, mix in whole wheat flour, baking soda, baking powder and salt to the wet mixture.
  6. Finally add the dried cranberries and chopped walnuts and give it a good mix with hand. The dough will be a little loose at this stage, so it is advisable to put the dough in the fridge for around 5-10 minutes.
  7. Line a baking tray with parchment paper. Take around 2-3 tbsp of cookie dough and roll into a ball. Then flatten the dough ball and place on the baking tray. I was able to make 17 cookies with the prepared dough.
  8. Bake the cookies for 12-15 minutes in the preheated oven.
  9. Remove the cookies from the oven, and allow them to cool for at least 5-10 minutes.
  10. The whole wheat cranberry walnut cookies are now ready. These can be stored in an air-tight container and these last good for 1-2 weeks.

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Method (Step-by-step with pictures)

  • Preheat oven to 375 degree F. Meanwhile, mix the butter and the unrefined cane sugar powder till it is completely blended with the butter. I prefer to mix by hand since I don’t use mixer. Whisk or spatula is not helpful in this case, since the butter is not in a completely melted state.
DSC06463
  • Add in the egg to this mixture. Now add vanilla essence to the above mixture and stir till all the ingredients are uniformly mixed. The wet ingredients mixture is now ready.
  • For the dry ingredients, mix in whole wheat flour, baking soda, baking powder and salt to the wet mixture.
  • Finally add the dried cranberries and chopped walnuts and give it a good mix with hand. The dough will be a little loose at this stage, so it is advisable to put the dough in the fridge for around 5-10 minutes.
  • Line a baking tray with parchment paper. Take around 2-3 tbsp of cookie dough and roll into a ball. Then flatten the dough ball and place on the baking tray. I was able to make 17 cookies with the prepared dough.
  • Bake the cookies for 12-15 minutes in the preheated oven. Remove the cookies from the oven, and allow them to cool for at least 5-10 minutes.

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