Cranberry Pistachio Cookies Recipe (Gluten Free)
Cranberry Pistachio Cookies Recipe {Gluten-Free}
Total Time: 30 minutes
Yield: 12-14 cookies
Ingredients
- 1 cup almond flour
- 1 cup brown rice flour
- 1 egg
- 1/2 cup sugar
- 1/2 cup coconut oil, melted
- 1/4 cup dried cranberries
- 1/4 cup pistachios, chopped
- 1/2 tsp baking soda
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line two cookie sheets with unbleached parchment paper.
- In a stand mixer, add the egg, sugar and vanilla extract. While the stand mixer is running, add the coconut oil. Combine until you obtain an even mixture.
- Pause the mixer and add the almond flour, brown rice flour, and baking soda. Mix until combined. Turn the stand mixer off and fold in the cranberries and pistachios.
- Using a spoon or cookie scoop, place cookies 2-3 inches apart and bake for 11-13 minutes. Transfer the cookies to a wire rack to cool completely.
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Tried this recently; nuts.com sent it along in their email. Very clever--as you can see, the hyperlinks in the recipe take you to their website, to buy the ingredients...;))
If you like almonds and pistachios, I highly recommend these.
My notes on the recipe:
I did it with light olive oil instead of coconut, and then, when I ran out of the brown rice flour, regular white flour works fine, too (of course the cookies aren't gluten-free then, but it wasn't a concern for me).
Please note that they are delicate and burn easily, therefore best baked on the top rack of the oven. The dried cranberries nuts.com sells really are better than Craisins, and I found that chopping them in half works better--otherwise they are a bit too large to mix well into the dough. I also used baking powder instead of baking soda, and I mixed the dough by hand.