5.0 from 210 votes
Gluten Free cranberry pistachio cookies
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.
Prep Time
30 mins
Cook Time
30 mins
Additional Time
1 hr 30 mins
Total Time
2 hrs 13 mins
Servings: 16 cookies
Calories: 192 kcal
Course:
Dessert
Cuisine:
American
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!
Cup of Yum
Nutrition Information
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
% 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.