This gluten-free cranberry pistachio cookies recipe was developed exclusively for Nuts.com and our customers by Miryam Quinn Doblas, Registered Dietitian (RD). Miryam shares her passion for nutrition and healthy eating on her website, Eat Good 4 Life.
Making cookies is a joyous event any time of the year, but especially during the holiday season. My cranberry pistachio cookies are gluten-free and delicious, which makes them a hit both at home and at holiday parties. They’re fun to make, and even more fun to share with loved ones!
I find that almond flour and brown rice flour are a great combination for gluten-free cookies. Making your own gluten-free baking mixes is easier than you think. For this recipe, I simply combined equal portions of the two flours. Almond flour is a nutritious one-to-one replacement for wheat flour. Per serving, it delivers six grams of protein and three grams of fiber. It also packs a plentiful source of healthy fats, antioxidants and minerals. The brown rice flour that I used is stone-milled for a very fine consistency that works well in baked goods. It also provides an extra boost of protein.
In place of vegetable oil, I used coconut oil in the recipe. Coconut oil is a healthy, plant-based alternative to butter and other oils in cooking and baking. It’s an excellent source of a medium-chain fatty acid known as lauric acid, which supports the immune system and may boost metabolism.
The batter is very versatile, so you can get creative with your add-ins. I used whole dried cranberries for a holiday spin. Plus, cranberries are a good source of fiber and antioxidants. Pistachios lend a delightful crunch, as well as additional protein and healthy fats. I love to incorporate different nuts and dried fruits into my cookie recipes for their textures and health boost.
These gluten-free cranberry pistachio cookies travel well, which makes them a yummy gift for the holidays. Send them to family and friends and they will surely be appreciative! I store these cookies in an airtight container on the kitchen counter, and enjoy them with my family as an after-dinner treat. I hope you enjoy my recipe!
Cranberry Pistachio Cookies Recipe {Gluten-Free}
Category: Cooking & Baking, Recipes
Servings: 12-14 cookies
Ingredients
- 1 cup Almond Flour
- 1 cup Brown Rice Flour
- 1 egg
- 1/2 cup sugar
- 1/2 cup Organic 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.
https://blog.nuts.com/cranberry-pistachio-cookies-recipe-gluten-free/
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This recipe was developed and photographed exclusively for Nuts.com by Miryam Quinn Doblas, RD, of Eat Good 4 Life.
15 Responses to “Cranberry Pistachio Cookies Recipe {Gluten-Free}”
BarbCan I substitute the coconut oil? My husband has celiac but can’t stand anything coconut!
- Meghan Remedios
Hi Barb! Sure, you can substitute it with olive oil or vegetable oil. Hope that helps!
- Dorothy
They didn’t taste of coconut to me. Vegetable oil isn’t nearly as tasty or good for you, so perhaps he wouldn’t even notice? Or maybe some butter.
I wonder about the 2x the volume of oil apple sauce substitution for this recipe….that would give them moisture too.
DorothyI found these cookies tasty and very Christmasy with their red and green ingredients. Instead of brown rice flour, I used some Cup 4 Cup GF baking flour. I wonder how much this changed the recipie? I hope I did not over knead it. I found the dough quite stiff, but oily, and the cookies came out a tad dry. I added a bit of almond milk to the latter ones. They also came out very white, not terribly golden at the edges. Nevertheless , they were tasty and held up to travel well. People liked the flavor.
- Meghan Remedios
Hi Dorothy – Thanks for letting us know about your modifications to the recipe. We’re glad that they tasted good and people enjoyed them 🙂
Jeannie EliasGREAT recipe!!! Delicious cake like moist cookie. I used walnuts and shredded coconut instead of pistachio and cranberry for another version using what I had. Thank you i will make regularly.
- Meghan Remedios
Glad to hear you enjoyed the recipe, Jeannie! 🙂
JudyCan I substitute something else for the rice flour. I’m a no grain gal.
- Meghan Remedios
Hi Judy – Sure, feel free to substitute it with a nut flour of your choice.
- Lynn Lewis
so all almond flour is fine?
- Allie Hartman
Hi Lynn,
Yes, all almond flours should work well with this recipe.
Enjoy!
Allie
HeatherWow. These are good! I substituted cherries and chocolate chips for the cranberries and pistachios. They were crunchy on the outside and tender on the inside. They reminded me of macaroons. Thanks for the yummy recipe!
- Meghan Remedios
Glad to hear it, Heather! 🙂
Linda LanderI didn’t see a reply re: the use of 2x apple sauce for oil substitution and I’m wondering if they would taste as good and have the right texture for a cookie. Love Nuts.com nuts and just discovered you also have recipes.
Linda
- Meghan Remedios
Hi Linda – We’ve never tried it with the apple sauce for oil substitution, so we’re not sure how well that would work. Sorry about that. Let us know how it goes if you try it!
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