These Gluten Free White Chocolate Cranberry Pistachio Cookies are soft, chewy and so easy to make! They’re so delicious and gluten free!
Today is my last day of work until January! I’m SO excited because that means ENDLESS days of cooking preparing for January! Okay, if you’re not a food blogger you may be thinking…um, what? It’s true, we really do look forward to these things, and I love being in the kitchen all day with no pressure on me. I’m also a bit too excited, but it’s the little things in life!
More little things in life that excite me? These cookies. These soft and chewy and buttery cookies packed with delicious white chocolate chips, salty pistachios and chewy tart cranberries. These cookies that are like little pieces of heavenly bliss that disappeared pretty quickly. I’m in LOVE with these cookies.
You know that I’m always trying to make things healthier without losing their taste. Flourless is the name of this game and these cookies are made by grinding oats and using that as the flour. Amazing right? I’m impressed every single time I try it! This time I ground them much longer than normal – probably around 2 to 3 minutes and I found that they were even more of a flour-like consistency. I love how quick they come out and that they are gluten free while still being incredibly tasty (AS gluten free should be!)
Consistency wise, these cookies are soft yet chewy at the same time. The chew is so slight yet deliberate that you have to pause after your first bite to contemplate what just happened in your mouth. Can you tell that I get excited over food descriptions? I brought them to the office and was so pleased that even the non-nut eaters loved them! I would definitely add this to your list of cookies to make for this Christmas and I definitely will be adding them to my Christmas day list.
P.S. Here are some of the items I used to make this recipe if you’d like to use them too:
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