Chewy Gluten-Free Sugar-Free Cranberry Pistachio Cookies Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Add Egg and Vanilla: Beat in the egg and vanilla extract to the creamed mixture until everything is well combined and smooth.
- 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.
- Incorporate Add-ins: Fold in the roughly chopped dried cranberries and roasted salted pistachios evenly throughout the dough.
- 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.
- 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.
- 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
