Finally, I have a gluten-free baking success!
Can I just say how much I have improved SO many things since I really started sticking to being gluten-free, ceasing to care if anyone else things it’s weird or that I am following a fad, and believing I, myself, am worthy of not feeling sick EVERY DAY!
So, I have had many gluten-free baking failures, but this is a success! They don’t even taste gluten-free at all and my sister already loved them too (and said the same).
Gluten-Free Cranberry Almond Cookies
- 1 and 2/3 c. gluten-free all-purpose baking flour (I used Bob’s Red Mill)
- 1/2 tsp Baking Soda
- 1 tsp Xanthan Gum
- 1/4 tsp Sea Salt
- 1/4 cup Butter (I added a little extra)
- 3/4 cup packed Brown Sugar
- 1/3 cup Sugar
- 2 tsp Vanilla
- 1 large Egg
- 3/4 cup cranberries
- 1/2 cup sliced or chopped almonds
Preheat oven to 350 degrees. Grease a large cookie sheet (or use a non-stick one)
Stir together gf flour, xanthan gum, baking soda, and salt. Set aside.
In a mixer, beat butter (room temperature, not melted), with sugar, brown sugar, egg, and vanilla. Add flour mixture. Mix throuroughly. Add cranberries and almonds.
Shape dough into a flat disk, wrap tightly with plastic wrap, and refrigerate for two hours (this step is important). Place balls of cookies (large tablespoon-size) on the cookie sheet about two inches apart. Bake at 350* for 9 minutes. Cookies should be lightly browned but still soft when you poke them. They will remain soft in the middle if you take them out now and solidify as they cool. Let them cool on the cookie sheet for 2 minutes, then transfer to wire rack. Make about 24 cookies.
*Adapted from Bob’s Red Mill gluten-free chocolate chip cookie recipe.