Gluten Free cranberry pistachio cookies
User Reviews
5.0
210 reviews
Excellent
Gluten Free cranberry pistachio cookies
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These gluten free pistachio cranberry cookies are chewy white chocolate cookies with chunks of cranberry pistachio interspersed throughout. They are easy to make, and a delight to eat any day of the year!This recipe is based on Kat's Baked to Perfection cookbook.
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Ingredients
- 100 g unsalted butter (¼ cup + 3 tbsp) melted
- 120 g brown sugar (½ cup + 2 tbsp)
- 70 g white sugar (⅓ cup)
- 1 egg
- 1 egg yolk
- ½ teaspoon vanilla extract
- 2 cups gluten free all purpose flour blend (240 g) scoop the flour into the measuring cup for an accurate weigh
- ½ teaspoon xanthan gum
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup white chocolate chips (50 g)
- 50 g white chocolate chopped, divided
- ¼ cup pistachios chopped and toasted
- ¼ cup cranberries dried
Instructions
- Line a cookie sheet with parchment paper, or a reusable silicone mat.
- In a large bowl, cream butter and sugar, white and brown sugar both. Add in egg, egg yolk and vanilla.
- Stir together in a small bowl the dry ingredients (except chocolates, pistachios and cranberries). Add in batches to the wet ingredients, stirring well until a heavy dough forms.
- Fold in white chocolate chips, half the chopped white chocolate, chopped pistachios and dried cranberries. Mix well.
- Transfer dough onto the fridge for 1 hour, or until the next day.
- When ready to bake, preheat the oven to 320 fahrenheit. Line a baking sheet with parchment paper or a reusable silicone mat.
- Using a medium cookie scoop or using wet hands, shape the cookie dough into even balls. Arrange balls on 2 inches apart on a lined baking sheet. Refrigerate for at least 30 minutes.
- Transfer to the oven to bake 12-17 minutes (13 will give you very fudgy cookies, while 16 will give you crispier cookies).
- PRO TIP: Midway through the baking process, tap the cookie sheet 5-7 times to make the treats flat. Utilize a cookie cutter of a larger diameter than your cookies and gently nudge it around the edges for a more symmetrical round shape with precise edges. This is all the time to press the leftover white chocolate chunks into the top of the cookies!
- Return cookies to the oven to finish baking. Tap the tray on the counter again when they come out.
- Transfer the cookies to a wire rack to cool completely. If you can't wait for the cookies to cool, snag one as they come out of the oven!
Equipments used:
Nutrition Information
Show Details
Calories
192kcal
(10%)
Carbohydrates
27g
(9%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.2g
Cholesterol
37mg
(12%)
Sodium
149mg
(6%)
Potassium
55mg
(2%)
Fiber
2g
(8%)
Sugar
16g
(32%)
Vitamin A
198IU
(4%)
Vitamin C
0.4mg
(0%)
Calcium
49mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16cookies
Amount Per Serving
Calories 192 kcal
% Daily Value*
| Calories | 192kcal | 10% |
| Carbohydrates | 27g | 9% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 37mg | 12% |
| Sodium | 149mg | 6% |
| Potassium | 55mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 16g | 32% |
| Vitamin A | 198IU | 4% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 49mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
210 reviews
Excellent
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