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Jan. 6th, 2017 at 8:51 AM
Cranberry Pistachio Cookies Recipe {Gluten-Free}
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.
Comments
A Healthy Snack For Your Family
Thank you for sharing.
Maybe that's what went wrong with my last batch of cookies: I didn't make sure the mix-ins (Cranberries) were chopped fine enough.
While I don't have rice flour or almond flour, I suspect regular flour will work - (Gluten-free is not a concern for me either.)
Hmm. Not quite sure what the difference is between baking soda and baking powder, (could ask my dad. He's the chemist of the family), should be easy enough to search online.
Maybe so re: chopping mix-ins finely.
Brown rice flour is optional, IMHO, in this recipe, but do use almond flour! It gives an amazing delicate almond flour to these cookies, they won't be the same at all with regular white wheat flour.
Baking soda leaves more of an aftertaste in the baked goods, to my taste at least :)