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Gluten-Free Pistachio Orange Cookies


  • Author: Jordan Cord
  • Prep Time: 30 mins
  • Cook Time: 10 mins
  • Total Time: 40 minutes
  • Yield: 20-24 cookies 1x

Description

Dense and chewy with salty hunks of pistachio, sweet bits of cranberry, and lingering hints of orange and ginger, these cookies are perfect for the holidays and the rest of the year too!


Ingredients

Scale
  • 3/4 cup + 3 1/2 Tablespoons gluten free flour
  • 7 Tbsp. coconut butter
  • 1/2 cup brown sugar
  • 1/2 tsp. baking powder
  • 1/8 tsp. baking soda
  • 1/8 tsp. salt
  • 1/2 tsp. cinnamon
  • 1/4 tsp. ginger powder
  • 1 tsp. vanilla extract
  • 2 1/2 Tbsp. orange juice
  • zest of 1 orange
  • 1 cup dried cranberries
  • 1/4 cup chopped almonds
  • 1/4 cup chopped pistachios

Instructions

  1. In a small bowl, combine dried cranberries and orange juice. Set aside to soak for 30 minutes until the cranberries soften and juices absorb slightly.
  2. In a medium bowl, sift together gluten free flour, baking powder, baking soda, salt, cinnamon, and ginger. Use a fork to mix in brown sugar.
  3. In a large bowl, use an electric mixer to combine coconut butter and brown sugar. Mix on high until smooth and then add egg, orange zest, and vanilla. Beat until well blended.
  4. Reduce mixer speed to low and slowly add dry mixture, about 1/2 cup at a time. Keep blending until a thick dough has formed.
  5. Use a spoon to mix in almonds, pistachios, and cranberries with juice.
  6. Cover and place in the refrigerator for 2 hours.
  7. Preheat oven to 350º and line 2 baking sheets with parchment paper.
  8. Scoop dough onto the baking sheets, about 2 tablespoons of dough per cookie.
  9. Bake for 8-10 minutes, until the edges start to brown.
  • Category: Dessert

Nutrition

  • Calories: 80
  • Sugar: 5g
  • Sodium: 84mg
  • Fat: 4g
  • Saturated Fat: 3g
  • Carbohydrates: 9g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 0mg