These cranberry pistachio cookies are the perfect combination of fruit and nuts for your holidays!
*Remember to buy organic and avoid your food allergies when making this recipe! If you do not know what your food allergies are get them tested soon!
INGREDIENTS:
- 1 cup gluten-free all-purpose flour
- 1/4 tsp salt
- 1 tsp arrowroot starch
- 1 tsp baking powder
- 1/2 cup coconut xylitol/monk fruit
- 1/2 cup unsalted, organic, plant-based butter
- 1 egg at room temperature
- 1 tsp vanilla extract
- 1/4 cup no sugar added, dried cranberries; roughly chopped
3 Tbsp roasted, salted pistachios; roughly chopped
DIRECTIONS:
- Pre-heat your oven to 350 degrees F and line 2 cookie sheets with parchment paper.
- In a medium bowl, mix together the flour, salt, arrowroot starch, and baking powder. Set aside.
- In a large mixing bowl, beat the xylitol and butter with an electric hand mixer until it is light, fluffy, and pale in color.
- Add in the egg and vanilla; beat until well combined.
- Gradually stir the flour mixture into the butter mixture, stirring just until combined, and the dough forms a ball. Stir in the cranberries and pistachios.
- Using a cookie scoop, scoop the dough into balls on the prepared cookie sheet, pressing down until they are about 1/2 inch thick.
- Bake until the edges just begin to turn golden brown, about 13-14 minutes. They will still feel very soft and unbaked; that is good.
Let them cool on the cookie tray for 5 minutes, and then transfer to a wire rack to finish cooling.
