Chocolate Fudge, Cranberry and Walnut Cookies

Name: Chocolate Fudge, Cranberry and Walnut Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅓ cup cocoa powder natural unsweetened, sifted; 2 tablespoons butter, unsalted melted; 2 tablespoons canola oil or light olive oil; 1/2 cup brown sugar packed; 1/2 cup applesauce unsweetened; 1 1/2 teaspoons vanilla extract; 1 cup whole wheat flour; 1/2 cup rolled oats quick-cooking or rolled; 1 1/2 teaspoons baking powder; ⅛ teaspoon salt; 1/2 cup walnuts chopped; 1/2 cup cranberries, dried; 1/2 cup chocolate chips (semi-sweet)

Servings: persons

⅓ cup cocoa powder natural unsweetened, sifted
2 tablespoons butter, unsalted melted
2 tablespoons canola oil or light olive oil
1/2 cup brown sugar packed
1/2 cup applesauce unsweetened
1 1/2 teaspoons vanilla extract
1 cup whole wheat flour
1/2 cup rolled oats quick-cooking or rolled
1 1/2 teaspoons baking powder
⅛ teaspoon salt
1/2 cup walnuts chopped
1/2 cup cranberries, dried
1/2 cup chocolate chips (semi-sweet)

1
Preheat the oven to 375F (190C).
2
Coat two cookie sheets with cooking spray or lined with baking mats.
3
In a large mixing bowl, add the cocoa powder, butter, oil and brown sugar.
4
Stir with a wooden spoon until well blended.
5
Add applesauce and vanilla extract, mix until smooth and well combined.
6
In another medium bowl, whisk together flour, baking powder and salt.
7
Add the flour mixture into the cocoa batter, and mix with the same wooden spatula until just incorporated and moistened.
8
Fold in walnuts, cranberries, and chocolate chips until evenly distributed.
9
Drop the dough by tablespoonful.
10
Place 1 inch apart on prepared cookie sheets.
11
Press cookies with your fingers to desired thickness.
12
Bake in preheated oven for 10 to 15 minutes or until desired texture, if you prefer moist cookies, bake for about 10 minutes; if you prefer chewy cookies, bake for about 15 minutes.
13
Let cookies cool on the sheets for a few minutes until they become firm.
14
Transfer the cookies onto wire racks, and cool completely.
15
Keep in an air-tight container for up to 1 week or freeze in a zip-lock bag for up to 1 month.

617

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: ⅓ cup cocoa powder natural unsweetened, sifted, 2 tablespoons butter, unsalted melted, 2 tablespoons canola oil or light olive oil, 1/2 cup brown sugar packed, and more.

Yes, Chocolate Fudge, Cranberry and Walnut Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!