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Cranberry White Chocolate Pecan Cookies - BoulderLocavore.com

Cranberry White Chocolate Pecan cookies {gluten-free}

A perfect holiday cookie, or delicious treat anytime with seasonal dried cranberries, white chocolate and pecans. This rustic cookie is gluten-free made with tasty oat flour and a perfect balance between a cakey and chewy cookie chock full of the star ingredients. A little secret to make the cranberries a fabulous consistency: soaking them first in the eggs and vanilla!
Course Dessert
Cuisine American
Keyword cranberry pecan cookies, cranberry white chocolate cookies
Prep Time 45 minutes
Cook Time 13 minutes
Total Time 1 hour 15 minutes
Servings 24 Aproximately 24 cookies
Calories 121 kcal
Author Toni Dash

Ingredients

  • ¾ cup Dried Sweetened Cranberries (I prefer apple juice sweetened)
  • 1 teaspoon Vanilla Extract
  • 2 Eggs , lightly beaten
  • 1 stick Unsalted Butter , softened
  • ½ cup granulated Sugar
  • ¼ cup Light Brown Sugar
  • 1 ¾ cup Oat Flour (gluten-free if gluten intolerant)
  • ½ teaspoon Baking Powder
  • ½ teaspoon Kosher Salt
  • ½ teaspoon ground Cinnamon
  • ½ cup Pecan Halves , rough chopped
  • 1 cup White Chocolate*

Instructions

  1. In a small mixing bowl, combine the cranberries, eggs and vanilla. Cover with plastic wrap and allow to sit at room temperature for 30 minutes.
  2. In a mixing bowl, cream the butter. Add the granulated and brown sugar and cream together.
  3. In a separate mixing bowl, combine the oat flour, baking powder, salt and cinnamon.
  4. With the mixer running on low, pour in the dry ingredients and fully mix together (the mixture will be dry).
  5. Pour in the cranberry-egg mixture and mix until fully combined. Mix in the pecans and white chocolate just until incorporated; do not over mix.
  6. Place the dough, covered with plastic wrap into the refrigerator for 2 hours.
  7. Preheat oven to 350 degrees. Using a small dining spoon, scoop a spoonful onto a silpat or parchment-lined baking sheet, form loosely into a ball shape (do not overwork the dough).
  8. Bake for 13 minutes or until the bottom begins to turn dark golden brown. Remove from oven, allow to sit on cookie sheet for 5 minutes. Remove and let cool fully on a cooling rack.

Recipe Notes

*instead of white chocolate chips, I rough chopped a 3.5 ounce Green & Black's Organic White Chocolate bar. The chocolate is made with Madagascar vanilla flavoring it to be more deep and natural. The rough chopping gives a more rustic quality to the chocolate as well.

Nutrition Facts
Cranberry White Chocolate Pecan cookies {gluten-free}
Amount Per Serving
Calories 121 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Cholesterol 14mg 5%
Sodium 61mg 3%
Potassium 74mg 2%
Total Carbohydrates 18g 6%
Dietary Fiber 1g 4%
Sugars 12g
Protein 2g 4%
Vitamin A 0.4%
Calcium 2.5%
Iron 2.9%
* Percent Daily Values are based on a 2000 calorie diet.