Chewy Gluten-Free Sugar-Free Cranberry Pistachio Cookies Recipe

Introduction

These chewy gluten-free, sugar-free sugar cookies offer a delightful balance of sweetness and texture without the added sugar or gluten. Perfect for those with dietary restrictions, they combine tart cranberries and crunchy pistachios for a satisfying treat.

Ingredients

• 1 cup gluten-free all purpose flour (180 grams)
• 1/4 teaspoon salt
• 1 teaspoon cornstarch
• 1 teaspoon baking powder
• 1/2 cup granulated monk fruit
• 1/2 cup unsalted butter or ghee (softened to room temperature)
• 1 egg (room temperature)
• 1 teaspoon vanilla extract
• 1/4 cup no sugar added dried cranberries (roughly chopped)
• 3 tablespoons roasted salted pistachios (roughly chopped)

Instructions

1. Step 1: Preheat your oven to 350°F and line two cookie sheets with parchment paper.
2. Step 2: In a medium bowl, mix together the gluten-free flour, salt, cornstarch, and baking powder. Set aside.
3. Step 3: In a large mixing bowl, beat the monk fruit sweetener and softened butter with an electric hand mixer until light, fluffy, and pale in color.
4. Step 4: Add the egg and vanilla extract to the butter mixture and beat until well combined.
5. Step 5: Gradually stir the flour mixture into the wet ingredients, mixing just until combined and the dough forms a ball. Fold in the chopped cranberries and pistachios.
6. Step 6: Using a cookie scoop, form the dough into balls on the prepared cookie sheets, then gently press each ball down until about 1/2-inch thick.
7. Step 7: Bake for 13-15 minutes, until the edges begin to turn golden brown. The cookies will still feel very soft and slightly underbaked — this is ideal for chewiness.
8. Step 8: Allow cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Tips & Variations

• Swap dried cranberries for chopped dried apricots or cherries for a different fruity twist.
• Use ghee instead of butter for a dairy-free option and a slight nutty flavor.
• Press a few extra pistachios on top of each cookie before baking for added crunch and visual appeal.
• If you prefer a softer cookie, reduce baking time by 1-2 minutes.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies for up to 3 months; thaw at room temperature before serving. Reheat chilled cookies briefly in a low oven or microwave to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of monk fruit sweetener?

Yes, you can substitute granulated sugar in equal amounts, but the cookies will no longer be sugar-free.

Are these cookies suitable for nut allergies?

The recipe contains pistachios, so for nut allergies, omit the pistachios or replace them with seeds like pumpkin or sunflower seeds.

Chewy Gluten-Free Sugar-Free Cranberry Pistachio Cookies Recipe

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★★★★★

4.9 from 83 reviews

These chewy gluten-free, sugar-free sugar cookies are a delightful treat for those looking to enjoy a classic dessert without gluten or added sugars. Made with monk fruit sweetener, gluten-free flour, dried cranberries, and roasted pistachios, these cookies offer a perfect balance of sweetness and texture. They bake up soft with just golden edges, making them ideal for a guilt-free snack or dessert.

• Author: luca
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 16 servings 1x
• Category: Cookies
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup gluten-free all purpose flour (180 grams)
• 1/4 teaspoon salt
• 1 teaspoon cornstarch
• 1 teaspoon baking powder

Wet Ingredients

• 1/2 cup granulated monk fruit
• 1/2 cup unsalted butter or ghee (softened to room temperature)
• 1 egg (room temperature)
• 1 teaspoon vanilla extract

Add-ins

• 1/4 cup no sugar added dried cranberries (roughly chopped)
• 3 tablespoons roasted salted pistachios (roughly chopped)

Instructions

1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two cookie sheets with parchment paper to prevent sticking and ensure even baking.
2. Mix Dry Ingredients: In a medium bowl, combine the gluten-free all purpose flour, salt, cornstarch, and baking powder. Stir well and set aside to be incorporated into the wet mixture later.
3. Cream Butter and Monk Fruit: In a large mixing bowl, use an electric hand mixer to beat the granulated monk fruit sweetener and softened butter (or ghee) together until the mixture is light, fluffy, and pale in color—this should take a few minutes and helps create a tender cookie texture.
4. Add Egg and Vanilla: Beat in the egg and vanilla extract to the creamed mixture until everything is well combined and smooth.
5. Combine Dry and Wet: Gradually add the flour mixture into the wet ingredients, stirring gently just until combined and the dough forms a ball. Avoid overmixing to keep cookies tender.
6. Incorporate Add-ins: Fold in the roughly chopped dried cranberries and roasted salted pistachios evenly throughout the dough.
7. Shape Cookies: Using a cookie scoop, portion the dough into balls on the prepared cookie sheets. Press each ball down to about 1/2-inch thick to ensure even baking.
8. Bake: Bake the cookies in the preheated oven for 13 to 15 minutes, or until the edges start to turn golden brown. The centers will still feel quite soft and slightly unbaked, which is perfect for chewy cookies.
9. Cool: Let the cookies cool on the baking sheets for 5 minutes to set, then transfer them to a wire rack to cool completely. This step helps them firm up without losing their soft texture.

Notes

• For a dairy-free option, substitute butter with ghee or a plant-based margarine.
• If you don’t have monk fruit sweetener, erythritol can be used as a sugar-free alternative.
• Using parchment paper on baking sheets prevents cookies from sticking and promotes even cooking.
• The cookies will be soft when removed from the oven but will firm up while cooling; avoid overbaking.
• Storage: Keep the cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Keywords: gluten free cookies, sugar free sugar cookies, chewy cookies, monk fruit sweetened cookies, gluten free dessert, diabetic friendly cookies, low sugar cookies