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Created by:
Kristy Still
Cranberry Pistachio Cookies (Gluten-Free)
Course
Recipes
Cuisine
American
Servings
24
-36
Make these Cranberry Pistachio Cookies that are also easy to make gluten-free too!
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Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Ingredients
1x
2x
3x
1
Recipe for Simple Cookie Dough
1/2
Cup
Chopped Dried Cranberries
1/2
Cup
Chopped Pistachios
2-3
Blocks of Vanilla Almond Bark or 1 Cup White Chocolate Chips
Instructions
Preheat oven to 350*F.
Line a baking sheet with parchment paper or a silicone mat.
Add cranberries and pistachios to the simple cookie dough and mix well.
Roll into balls and place on the prepared baking sheet.
Bake for 8-10 minutes or until edges are set and slightly golden brown.
Remove to wire rack and cool completely.
Melt chocolate in a microwave-safe bowl.
Drizzle cookies with chocolate.
Let them set up for 5-10 minutes to harden.
Store in an airtight container.
Nutrition
Serving:
1
g
|
Calories:
70
kcal
|
Carbohydrates:
9
g
|
Protein:
1
g
|
Fat:
4
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
2
g
|
Cholesterol:
2
mg
|
Sodium:
23
mg
|
Fiber:
1
g
|
Sugar:
7
g
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