Gluten Free cranberry pistachio cookies
User Reviews
5
Gluten Free cranberry pistachio cookies
Description
The recipe starts with creaming melted unsalted butter and a blend of brown and white sugars, followed by eggs and vanilla. Dry ingredients including gluten-free all-purpose flour, xanthan gum, baking soda, baking powder, and salt are combined and folded into the wet mixture to form a thick cookie dough. Chopped toasted pistachios, dried cranberries, white chocolate chips, and half the chopped white chocolate are folded in, distributing varied textures and bursts of sweetness.
After chilling the dough to firm it, the mixture is scooped into balls, chilled further, then baked at 320°F. Shorter baking times yield fudgier cookies, longer times produce a crisper texture. The result is a cookie with a tender crumb and complex flavor from the nutty pistachios, tart cranberries, and sweet white chocolate.
This makes a distinctive gluten-free cookie suitable for those seeking a rich, textured treat with fruity and nutty notes.
Ingredients
- 100 g butter ¼ cup + 3 tbsp) melted, unsalted
- 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 all-purpose flour 240 g) scoop the flour into the measuring cup for an accurate weigh, gluten free blend
- 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 pistachio 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!
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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