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+ servings

Gluten-Free Cranberry Macadamia White Chocolate Chip Cookies

Sandi Gaertner
A very easy gluten-free cranberry cookies recipe that is loaded with white chocolate chips and macadamia nuts.
4.79 from 32 votes
gluten free allergy icon
soy free allergy icon
vegetarian icon
Prep Time 10 minutes
Cook Time 10 minutes
Chill time 45 minutes
Total Time 1 hour 5 minutes
Course Gluten Free Cookies and Bar Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 16
Calories 145 kcal

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Ingredients
  

  • 1 cup almond flour *see note
  • ¾ cup gluten free flour blend *see note
  • ¾ cup sugar *see note
  • 1 teaspoon pure vanilla extract
  • ½ cup unsalted butter melted
  • 2 large eggs
  • 1 teaspoon baking powder aluminum-free
  • dash salt
  • ¼ cup white chocolate chips
  • cup macadamia nuts chopped
  • ¼ cup dried cranberries

Instructions
 

  • In a large mixing bowl, add all dry ingredients. Whisk to blend them together.
  • In a small bowl, partially melt the butter. Add the rest of the wet ingredients, including the eggs and vanilla. Whisk to blend.
  • Pour the wet ingredients into dry ingredients. Add your mix-ins.
  • Mix well into cookie dough. Wrap the cookie dough in plastic wrap and refrigerate for 45 minutes.
  • Preheat the oven to 350º F degrees.
  • Use a cookie scoop to drop cookie dough onto parchment lined cookie sheet.
  • Bake the cookies for 10 minutes.
  • Remove from the oven and put cookies onto a cooling rack.

Video

Notes

  1. You can use almond flour, which is more finely ground, or almond meal.
  2. I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend in this recipe. That doesn't mean others will not work; I just have not tested other flours.
  3. If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
  4. You can substitute coconut sugar for regular sugar to make this lower glycemic.
  5. Make it nut-free by adding an additional 3/4 cup gluten-free flour blend. (Note, if you use a starchy gluten free flour blend, you may need to adjust this amount slightly so your cookies don't turn out dry.)
  6. To make this recipe dairy-free, substitute the butter for vegan butter.
  7. These cookies will keep up to 4 days in an airtight container, or up to 4 months in the freezer.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1cookieCalories: 145kcalCarbohydrates: 19gProtein: 3gFat: 7gSaturated Fat: 1gCholesterol: 21mgSodium: 11mgPotassium: 51mgFiber: 2gSugar: 13gVitamin A: 30IUCalcium: 40mgIron: 1mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.