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Gluten-Free Cranberry Pistachio Cookies with White Chocolate

9 Reviews

Published Nov 14, 2023 ∙ Kristina Stosek

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These Gluten-Free Cranberry Pistachio Cookies bring together tart cranberries, crunchy pistachios, and creamy white chocolate in a buttery cookie with a hint of maple sweetness. The colorful combination makes them a lovely addition to a Holliday cookie platter.

Why You’ll Love These Gluten-Free Cranberry Pistachio Cookies

A festive flavor combination: Tart cranberries, sweet white chocolate, and nutty pistachios complement each other beautifully and make these cookies stand out on a Holliday cookie platter.
Maple sweetness: Pure maple syrup adds a subtle flavor that pairs especially well with the cranberries and nuts..
Great hostess gift: Make 24 smaller cookies or 18 medium cookies for holiday gatherings, cookie exchanges, or an everyday treat.

Key Ingredients and Swaps

Pure maple syrup: Adds sweetness and a subtle maple flavor. Use pure maple syrup rather than pancake syrup. You can also use date syrup adding extra layer of flavor.
Unsalted butter: Gives the cookies their buttery flavor. For dairy-free option use a solid vegan butter, not the soft one in the tube.
Measure-for-measure gluten-free flour: Use a 1:1 gluten-free flour blend designed for cookies. Different blends may absorb moisture differently.
Dried cranberries: Provide a tart contrast to the sweet white chocolate. You can swap for dried cherries.
Pistachios: Chopped pistachios add crunch and a mild, nutty flavor. Chop them small enough to distribute evenly throughout the dough.
White chocolate chips: Adds melted chocolate pockets and extra sweetness. You can swap for dark chocolate or dairy-free chocolate chips.

Granulated sugar: Although the recipe uses maple syrup, the small amount of granulated sugar also contributes to the cookies’ texture and browning.
Optional festive variation: Add 1 teaspoon of matcha powder if you would like a greener dough. Matcha changes the flavor slightly, so start with a small amount.

Gluten-Free Reminder: Make sure all packaged ingredients you use are labeled gluten-free or verified by the manufacturer. Shop my favorite gluten-free products and baking essentials in my Amazon Store.

Tips for Successful Gluten-Free Cranberry Pistachio Cookies

Why chill the cookie dough?

Chilling the dough for 15 minutes helps firm it up before baking, making the cookies easier to portion and helping control spreading.

Can I use a different gluten-free flour blend?

Yes, provided it is a measure-for-measure blend intended for baking. Because blends vary, the cookies may spread differently or have a slightly different texture.

Are white chocolate chips gluten-free?

Not every brand is gluten-free. Check the packaging and manufacturer information before using them. The same applies to dried cranberries and other packaged ingredients.

How do I know when the cookies are done?

Look for lightly golden edges. The centers may still look a little soft when you remove the cookies from the oven; they will continue to set as they cool.

Gluten-Free Cranberry Pistachio Cookies with White Chocolate

More Gluten-Free Holliday Baking

Grain-Free Crescent Cookies – Buttery, nutty cookies with a delicate, melt-in-your-mouth texture.
Gluten-Free Thumbprint Cookies – Tender cookies filled with sweet cherry jam.
Gluten-Free Fudgy Brownie Cookies – Rich chocolate cookies with a fudgy center.
Gluten-Free Linzer Cookies – Delicate sandwich cookies with a sweet jam filling.
Gluten-Free Glazed Shortbread Maple Cookies – Buttery shortbread cookies finished with a sweet maple glaze.
Gluten-Free Gourmet Ginger Cookies – Chewy ginger cookies with a rich, warming spice flavor.

HOW TO MAKE GLUTEN FREE CRANBERRY PISTACHIO COOKIES?

STEP ONE

Beat together maple syrup, butter, and sugar until smooth and fluffy. Mix in vanilla

STEP TWO

Sift together (dry ingredients) flour, baking soda, salt, and nutmeg, and using a spatula or a wooden spoon, gradually mix with the butter mixture.

STEP THREE

Fold in the pistachios, cranberries, and chocolate chips, and chill the dough in the refrigerator for 15 minutes.

STEP FOUR

Using a large or medium-sized cookie scoop, drop the cookies onto a large or two small cookie sheets lined with parchment paper.

STEP FIVE

Depending on the size of the cookies, bake 12 – 15 minutes. The cookies should be a very light golden color around the edges.

STEP SIX

Cool the cookies fully on the baking sheet.

OPTIONAL STEP

To add an extra layer of deliciousness, combine ground nutmeg with sugar and sprinkle over hot cookies. Or, dust with powdered sugar or drizzle with a vanilla glaze.

How to Store Gluten-Free Cranberry Pistachio Cookies

Let the cookies cool completely before storing them in an airtight container at room temperature, away from direct sunlight and moisture. They are best enjoyed within 3–4 days for freshness.

For longer storage, freeze the cooled cookies in a freezer-safe container for up to 2 months. Thaw at room temperature before serving.

Hi, I’m Kristina — I’ve been developing and testing gluten-free recipes in my own kitchen since 2012, with help from my very honest family.

Did you make this recipe? Leave a ⭐⭐⭐⭐⭐ rating and a quick review below, it helps other gluten-free cooks find recipes they can trust. For more, join me on Pinterest, Facebook, and Instagram.

Gluten-Free Cranberry Pistachio Cookies with White Chocolate

9 reviews

Published Nov 14, 2023 · Kristina Stosek

Prep Time:: 15 + chilling min
Cooking Time:: 15 min
Serves:: 18 - 24

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Ingredients

1/2 cup pure maple syrup

1/2 cup unsalted butter, softened

2 tbsp granulated sugar (plus some for topping, optional)

1 tsp. pure vanilla extract

1 1/2 cups (222 g) measure for measure (1 : 1) gluten free flour blend

1/2 tsp baking soda

1/2 tsp GF ground nutmeg (plus some for topping, optional)

3/4 tsp sea salt

1/2 cup (70 g) chopped pistachios

1/2 cup dried cranberries

1/2 cup GF white chocolate chips

Instructions

Prepare the oven. Preheat to 350°F. Line one large or two smaller baking sheets with parchment paper.
Mix the wet ingredients. Beat the maple syrup, softened butter, and sugar until smooth and fluffy. Mix in the vanilla.
Add the dry ingredients. Whisk together the flour, baking soda, nutmeg, and salt. Gradually mix into the butter mixture until combined. Fold in the pistachios, cranberries, and white chocolate chips. Refrigerate the dough for 15 minutes.
Shape and bake. Scoop the dough onto the prepared baking sheets, leaving space between cookies. Bake for 12–15 minutes, depending on size, until the edges are lightly golden.
Cool and finish. Let the cookies cool on the baking sheet before transferring them to a platter. If desired, sprinkle with a little sugar and nutmeg while they are still hot.

Nutrition Info

Per cookie (1 of 24): Approximately 125–135 calories, 2 g protein, 15–17 g carbohydrates, 6–7 g fat, 1 g fiber, and 8–10 g sugar. Note: Nutrition information is automatically calculated and is an estimate. Values may vary depending on the ingredients, brands, and serving size.