Walnut-Cranberry Peanut Butter Cookies
These gluten-free, dairy-free treats are chewy, dense and addictive. The walnuts and cranberries are a good foil for the richness, but if you want to kick up the sweet factor, add or substitute chocolate chips.
- 1/2 cup natural smooth peanut butter (any brand, as long as the only ingredient is peanuts and possibly oil)
- 1/4 cup white sugar
- 1/4 cup brown or golden yellow sugar
- 1 egg
- pinch of salt
- dash of cinnamon
- splash of vanilla
- 1/4 cup chopped walnuts, or to taste
- 1/4 cup dried cranberries, or to taste
Preheat oven to 350°F. Line cookie sheets with parchment paper. Mix vigorously everything except the walnuts and cranberries until thoroughly combined. Stir in the walnuts and cranberries. Use a 2-tablespoon measure to drop mounds on the prepared cookie sheets, leaving space around to expand. Press to flatten slightly. Bake until tops look dry and lightly toasted, about 10-14 minutes. Cool on a rack.
Makes about 14 cookies. The recipe is easily doubled or even tripled. The reason I make a small batch at a time is because these are SO addictive that I just can't have extras around!