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Cranberry Pecan Oatmeal & Cranberry Walnut Cookies
Gluten & Sugar Free


Have you ever started a day all “bright eyed and bushy tailed” as my Grandmother would say… having great plans for all the things you were going to accomplish… and end up the day being a total disaster and about ready to cry?

Well that’s been my day!

When I started my blog, I said that I wasn’t ever going to post a craft that I hadn’t made nor a recipe that I had not tried before I put it on the blog.

Today is no exception…

I love hosting Thanksgiving at our house. This year there will be 13 of us, so I decided that I would try a couple of new cookie recipes and a new stuffing recipe. They’re all diabetic friendly and gluten free… don’t know if anyone is gluten intolerant, but decided it wouldn’t hurt anyone and who knows, it might really be good. At least the recipe pictures all LOOKED good.

I started the morning with the cookie recipes.

Just for the record… I made the recipe exactly as stated with the exception of replacing the sugar with Trehalose. I’ve used Trehalose as a sugar replacement for years. It substitutes cup for cup and cooks exactly the same as sugar. So I knew that replacing the sugar with Trehalose wouldn’t be a issue.

I started with the Cranberry Pecan Oatmeal Cookie recipe because my husband loves oatmeal cookies. To be honest, I haven’t found a cookie that he doesn’t like. And he’s always ready and available to be my “guinea pig tester”.

Here’s the recipe I found online:

Cranberry Pecan Oatmeal Cookies – Gluten & Sugar Free

  • 3/4  c.       butter – softened
  • 1 1/2 c.     Trehalose (or sugar of choice)
  • 2                large eggs
  • 2 t.            pure vanilla extract
  • 1 c.            almond flour
  • 2  3/4 c.   rolled oats
  • 1 t.             baking soda
  • 1/2 t.         baking powder
  • 1 T             cinnamon
  • 1/4 t.         salt
  • 1 c.            dried cranberries
  • 1 c.            chopped pecans

Preheat oven to 350 degrees.

  1. Beat shortening and Trehalose in large bowl.
  2. Add eggs and vanilla.
  3. Combine flour, soda, baking powder, cinnamon and salt in small bowl.
  4. Add flour and shortening mixtures and mix until smooth.
  5. Add oats, cranberries, and pecans.
  6. Drop by tablespoons about 2 inches apart onto cookie sheet.
  7. Bake 10-12 minutes or until light brown.
  8. Cool on cookie sheet for 2 minutes then transfer to cooling rack.

(this is what the cookies were pictured to look like)

I put the cookie sheet in the oven, set the timer and started cleaning up the kitchen.

When the timer went off and I checked the oven… disaster #1.

The 1st disaster - 1 gooey piece

I decided that I needed more flour… so added another cup of the almond flour.

I loaded another cookie stone, put it in the oven and set the timer again.

Looked in a couple of times and waited for the timer to go off before taking them out…

Disaster #2… but not as bad as #1!

Cookie disaster #2 - at least etible

Threw the remainder of the dough in the trash can!!!

Okay, let’s try again, surely this one will be better…

The second recipe was for Cranberry Walnut Cookies.

Both recipes used almond flour rather than all-purpose flour and butter as the shortening.

I’ve made chocolate chip cookies for years and know that when I make them with butter, they are a lot “flatter and spread out” than when I use Crisco.  So, I decided that I would use butter-flavored Crisco rather than butter and see if butter was the issue.

I’d never used almond flour.  But what I’d read… it supposedly, replaces all-purpose cup for cup.

Here’s the recipe:

Gluten & Sugar Free Cranberry Walnut Cookies

  • 1  1/2 c.  almond flour
  • 1/2 t.      ground cinnamon
  • 1/4 t.      salt
  • 1 t.          baking soda
  • 1/2 c.     butter – softened  (I used butter Crisco instead)
  • 3/4 c.     Trehalose (or sugar of your choice)
  • 1             large egg
  • 1 c.         dried cranberries
  • 1 c.         chopped walnuts
  1. Combine almond flour, cinnamon, salt and soda in small bowl
  2. Cream butter, egg and Trehalose in a large mixing bowl.
  3. Blend flour mixture with the butter mixture.
  4. Add cranberries and nuts.
  5. Drop by tablespoons about 2 inches apart onto cookie sheet.
  6. Bake at 350 degrees for 12-15 minutes or until edges are light brown.
The cranberry walnut cookie expected

(this is what the cookies were supposed to look like)

I mixed the batter using the Crisco… loaded a pizza stone, stuck them in the oven and turned the timer on.

Didn’t wait for the timer to go off, but took the stone out to keep the batter from running off the stone … disaster #3

Cranberry walnut cookie was big gooey mess

Added 1/2 cup more almond flour and tried another batch… disaster #4

The remaining dough joined the first cookie dough in the garbage!

So much for my attempt at gluten free cookies.  I’m going to make the Grain Free Stuffing for dinner tonight… so stay tuned!

If you have suggestions on what I did wrong…. PLEASE comment below.

This Post Has 4 Comments
  1. We have put Jon on a gluten free diet. He often has tummy troubles. He had 3 back to back shingles outbreaks this summer too. I did some research and found an article insisting shingles and gluten are best friends. So, we just tried it and he seems much better. Remarkably so too. Thanks for gluten free recipe and keep up the good works Cheryl

    Best wishes,

    1. Carmen, have you tried using almond flour in any recipes? Has it worked ok? Glad it’s helping Jon. I honestly think that a lot of us would be better off if we could cut out a lot of the grain foods we eat. Hope you all have a wonderful Thanksgiving. Cheryl

  2. Maybe more flour is needed. Remember the cookies I made a lifetime ago and forgot to put the flour in? I know you will. Just go with your chocolate chip cookies. They are the best! Wishing you and your family a Happy Thanksgiving.

    1. I have some wonderful memories of things that we did and “bombed”… like having the SS party and NO ONE showing up. And I do remember the flour-less cookies. How about, Arkansas beating Texas and us running up to the stadium to “act” like we had been at the game, when in fact, we couldn’t afford the tickets!!! Talk about memory lane. Back to the cookies…I added another whole cup, and it made very littler difference. Guess maybe I’ll just stick to the choc. chip ones… at least I can still make those and they turn out! lol

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