Gluten-Free White Chocolate Cranberry & Pistachio Cookies (Edit recipe)

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A fruit-forward twist on the holiday cookie game! Gluten-Free White Chocolate Cranberry & Pistachio Cookies with a perfect blend of tart cranberries, creamy white chocolate, and a touch of nutty pistachio.

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Original Recipe

PREP TIME

25 minutes

COOK TIME

18 minutes

INGREDIENTS

11

Serves: 12

Ingredients

1.5 cups Gluten-Free Flour, of
3 Tbsp Cocoa Powder
1 tsp Baking Soda
.5 cup Butter, Unsalted, browned
1 Tbsp Almond Milk
1 cup Date Paste
1 Egg
2 tsp Vanilla Extract
1 cup White Chocolate, chips
.5 cup Dried Cranberries, Organic
.5 cup Pistachios, Raw, shelled pieces

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350F. Line a baking sheet with parchment paper.
Combine dry ingredients: In a medium bowl, whisk together flour, and baking soda. Set aside.
Brown the butter: In a light-colored, heavy-bottomed saucepan, melt 1 cup (or desired amount) of butter over medium heat, stirring occasionally. Once the butter melts, it will begin to foam. Keep stirring until golden brown flecks appear at the bottom, and the butter releases a nutty aroma, about 4-6 minutes. Remove from heat immediately and pour into a heat-proof bowl. Let the browned butter cool for 10 minutes before using in the dough.
Make the date paste: A natural sugar substitute for baking, in a blender combine 2 cups of pitted dates and 1 cup of hot water. Pulse until smooth.
Combine milk, butter, date paste, egg and vanilla: In a medium bowl combine the browned butter, date paste, egg and vanilla.
Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Add the cranberries, chips and pistachios: Fold the white chocolate chips, pistachios and dried cranberries into the dough.
Refrigerate: Place dough in the fridge for 20 minutes.
Scoop & Bake: Drop spoonfuls of dough onto the prepared baking sheet and bake for 15-18 minutes.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	396
Fat:	20 g
Carbohydrates:	96 g
Protein:	6 g
Cholesterol:	20 g
Sodium:	120 mg
Fiber:	5 g
Sugars:	17 g
Sugar Alcohol:	0 g
Calculated per serving.