Cranberry Walnut Whole Wheat Cookies
This recipe, as with other recipes of mine, is a healthier version of store bought cookies, as first of all these are homemade, then these are free of refined flour and refined sugar.
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.
For those who are following my blog for long, I think you must’ve already guessed by now that chocolate chip cookies made with whole wheat flour and unrefined cane sugar powder (or jaggery powder) are the crowd-pleasers among all of the recipes I’ve posted till date. Trust me on this one, the taste will not disappoint you at all. And since the recipe does not use refined flour or refined sugar, it is healthier compared to recipes that use both of these. So, if you want to try out the whole wheat flour chocolate chip recipe, here is the link for the same:
Trader Joe’s has been my most go-to store for many things. I am sure many of you who have one in your proximity must be a big big fan too. Their semi-sweet chocolate chips are amazing, and the chocolate chip cookies recipe I shared at the start of this post comes out the best with the addition of these. So, go grab a bag if you are planning on baking that one. Apart from the dried cranberries and chocolate chips, there are numerous other things that I love from Trader Joe’s. I can keep on writing about their products, they are such a great addition to our appetites and pocket friendly as well. Keep it up guys!!
Alright, coming to the recipe, it’s fairly simple, starting with creaming together softened butter and unrefined cane sugar powder. I prepare the cookie dough by hand from start to end, as I don’t own a stand mixer as yet. But it doesn’t make any difference in taste, since you don’t need to over-mix the cookie dough at any stage. Once these are properly mixed, you need to add egg and vanilla essence and mix them thoroughly. After this, it’s the turn to add dry ingredients, and then the dried cranberries and chopped walnuts in the end. Bake the cookies in the pre-heated oven for around 12-15 minutes, and there you are with the flavorful cookies.
So, without taking much time of yours, I’ll take you straight to the recipe. Happy baking everyone!!
Cranberry Walnut Whole Wheat Cookies Recipe
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
- 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.
- 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.
- 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.
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.
- 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.
Navinder Singh
Look delicious!!!! Cant wait to taste them 🙂
Kanwaldeep Kaur
Thank you!! Soon brother 😍
Adi Bosworth
You can replace the egg with one Tbls. of yogurt or one flax egg and it comes out great.
Kanwaldeep Kaur
Thank you Adi! I will definitely try that! Though I have baked using yoghurt/banana/chia as egg replacer, but somehow end up baking with egg always! But thank you so much for your suggestion!