This cookie dough is one of everyone’s favorite. It doesn’t call for superfine rice flour and it soooo tasty! It is the best cookie dough I have ever made! You can always tell a good cookie by the taste of the raw dough. You’ll love both!
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Depending on whether your oven can fit one or two cookie sheets on one shelf will determine if these cookies will take 45 minutes or 1 hour to bake all 44.
This cookie dough is similar to my Blonde Chocolate Chip Cookies Recipe.
Gluten Free Cranberry Almond Cookies (White Chocolate Optional)
Chewy gluten free cranberry almond cookies. Make for the holidays or any time of year.
- 1-2/3 cups brown (or white) rice flour
- 1/4 cup potato starch
- 1/4 cup cornstarch (or tapioca flour)
- 1/4 cup blanched almond flour
- 1 teaspoon xanthan gum (or guar gum)
- 1 teaspoon gluten-free baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter*, softened (or 7/8 cup organic palm oil for dariy-free)
- 3/4 cup firmly packed light/golden brown sugar
- 1/2 cup granulated sugar
- 2 large eggs**, at room temperature
- 1 teaspoons almond extract
- 1/2 teaspoon pure vanilla extract
- 1 cup dried cranberries
- 3/4 cup gluten-free white chocolate chips (omit or use Pascha for dairy free)
- 1 cup sliced almonds
- Preheat the oven to 375°F.
- In a medium bowl, whisk together rice flour, potato starch, tapioca flour, almond flour, xanthan gum, baking powder, baking soda, and salt. Set aside.
- Combine butter, brown sugar, and granulated sugar in a mixing bowl. Beat on medium speed with your electric mixer, scraping bowl as necessary, until creamy.
- Add eggs, one at the time, beating after each addition. Add vanilla, and continue to mix until well blended.
- Add flour mixture slowly, and beat after each addition until incorporated. Continue to mix until smooth.
- Fold in the cranberries, white chocolate chips, and almonds using a rubber spatula or by using your mixer's dough hook.
- Drop heaping tablespoonfuls of dough, 2 inches apart on an ungreased, silicone baking mat lined, or parchment paper lined baking sheet. (I used a a-3/4 tablespoon cookie scooper)
- Bake for about 8 minutes or until the bottom edges of the cookies begin to turn golden brown.
- Allow cookies to cool 4 minutes on the pan. Remove from cookie sheet, and place on a wire rack to cool. Repeat with remaining dough.
*I used European style butter from Costco. It contains more fat content; therefore, your cookies will be chewier. However, be careful, as the additional fat may make them brown faster or even burn.
**For Egg-Free: Substitute 2 tablespoons liquid from a can of cannellini beans + 1 tablespoon butter/margarine for each egg.
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