If you love soft cookies, these gluten free cranberry cookies with white chocolate will become your new favorite cookie recipe! One bite of these craisin cookies and you will be hooked!
While you are visiting, you may like one of these delicious gluten free cookie recipes too!
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We are finally in my favorite time of year. The leaves are turning colors, the air is cooler, and cranberries are back! I love using these tart little berries in my baking.
This time around I did use dried cranberries because I didn't want my cookies to get soggy from the cranberry juice."
I promise you these gluten free cranberry macadamia white chocolate chip cookies are worth it! If you want to try different cookie recipes, I highly recommend these gluten free oatmeal raisin cookies!
These cookies are soft and full of flavor. They are also healthy....as long as you don't overdo the chocolate chips :-).
What kinds of nuts can you use?
Macadamia nuts add a tropical crunch to these cookies. I know macadamia nuts can get expensive, so here are some good substitutes:
- Pecans
- Almond Slivers
- Walnuts
- Pistachios
Fresh Cranberries vs Dried Cranberries
As I mentioned earlier, you will want to use dried cranberries in this recipe. Fresh cranberries will make the cookies turn out too soggy to hold together.
Did you know these cranberry cookies are full of healthy antioxidants?"
They have more antioxidants than nearly every fruit and vegetable out there! Since they are only available fresh a few months per year, dried cranberries give you the benefit of cranberries all year long. These cookies have become one of my family's favorite cranberry recipes.
If you love baking with fresh cranberries, try these gluten free cranberry shortbread bars!
These cookies are light and fluffy!
More Gluten Free Cookie Recipes to Try:
If you had these cookies in your kitchen, you would take a bite too :-). If you love white chocolate recipes, give this White Chocolate Mocha Mousse, or this Gluten Free White Chocolate Candied Ginger Biscotti recipe a try.
You will love how simple these cookies are to make and I created a short video that shows all of the steps. This is how I set up my photoshoot.
So far I have been using my iphone to make videos because I am still figuring out how to deal with the focus when I use my DLSR. I do love this easy to use iphone tripod. It was only $7.99 and is very sturdy!
Tools:
- Cookie scoop. This is something I used to laugh at...until I tried one. These make your cookies all the same shape, thickness, and size!
- This easy gluten free flour blend makes these cookies soft and delicious.
- Almond flour adds protein and helps make these healthier.
📋 Recipe
Gluten Free Cranberry Macadamia White Chocolate Chip Cookies
Ingredients
- 1 cup almond flour
- 3/4 cup gluten free flour blend
- 3/4 cup sugar
- 1 teaspoon vanilla
- 1 stick butter melted
- 2 large eggs
- 1 teaspoon baking powder
- dash salt
- 1/4 cup white chocolate chips
- 1/3 cup macadamia nuts chopped
- 1/4 cup dried cranberries
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl, add all dry ingredients. Whisk to blend.
- In a small bowl, add all wet ingredients. Whisk to blend.
- Pour wet ingredients into dry ingredients. Add mix-ins.
- Mix well.
- Use a cookie scoop to drop cookie dough onto parchment lined cookie sheet.
- Bake 8 minutes until done
- Remove from the oven and put cookies onto a cooling rack.
Video
Notes
Nutrition
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Cook
Recipe looks awesome, I’m in Australia
Can I ask how many grams
1 stick of butter is please ?
Thanks ?
Sandi Gaertner
Hi Cook, one stick of butter is 1/2 cup.
Vania
Hai.... is it possible if I change almond flour with coconut flour?
Sandi Gaertner
Hi Vania, Unfortunately, this recipe is going to turn out very dry with coconut flour. Coconut flour needs a ton of liquid and I worry it will not work in this recipe. If you do try it, you will need to add a lot more liquid and some type of binder so they don't fall apart.
Barbara
Maybe I did something wrong, my cookies were flat not fluffy and spread out a lot. However, they do taste wonderful. Any recommendations for why my cookies were so flat?
Sandi Gaertner
Hi Barbara, it could be the gluten free flour blend you used. The ratio of gluten free flours/starches in a blend can affect the moisture ratio and the thickness of the cookie. If you use the flour blend you have, you may consider adding more flour so that these cookies are puffed like in my photos. I hope this helps.
sara | belly rumbles
A couple of these with a cup of tea would go down a treat right now. They look delicious.