My mom made these this year, and I totally cheated and ate the gluten because I wanted to try them, and they were so delicious I HAD to try to “convert” them to my way of thinking. They’re quite honestly the best gluten-free cookies I’ve made to date. I used a half and half blend of my cake flour and Special Sweets blend because the SS blend has oat flour and I didn’t want them to get too “oatmeal-y”. Both are good, easy to make blends to keep around the house. I have a canister of each and am experimenting with them in different recipes. It keeps it easy for me. Instead of listing “mix 18 different gluten free flours that are impossible to find/ridiculously expensive”, I’ve made the blends from easily accessible, simple ingredients, because gluten free cooking shouldn’t be hard, or taste “gluten-free”. Oh, and any time I use margarine in a recipe because I’m out of coconut oil, feel free to sub coconut oil.
Cranberry Chocolate Pecan Cookies
makes about 3 doz.
In a separate, smaller bowl, mix
1 1/4 c. Special Sweets blend
1 1/4 c. cake flour blend
1 tsp baking soda
1/2 tsp salt
In a big bowl with either a hand mixer or a stand mixer on medium, cream together
3/4 c. (1 1/2 sticks) margarine, softened
3/4 c. packed brown sugar
1/4 c. granulated sugar
3 Tbsp light corn syrup
Then add and beat in:
2 large eggs
2 tsp vanilla extract
Reduce speed to low. In 2 batches, add the flour mixture to the liquid mixture and beat in until just blended.
8 oz chopped dark chocolate
1 c. dried cranberries
1 c. chopped pecans
Cover and refrigerate for at least 15 minutes, up to 1 day
Preheat oven to 375 degrees F
Line 2 cookie sheets with parchment paper and adjust oven racks in upper and lower thirds of the oven.
Drop dough in rounded tablespoons (or use a small cookie scoop, my preferred method) 2 inches apart on cookie sheets.
Bake 5 minutes, then rotate on racks and bake 6-8 minutes longer or until golden brown.
Transfer to rack to cool completely.
Cake Flour Recipe (featured in my Chocolate Cake recipe)
3 c brown rice flour
1 1/2 c tapioca starch
1 c almond flour (if you’re nut free, substitute with ground flax seed in the same amount)
1 c coconut flour
Special Sweets Blend
1 C. Brown Rice Flour
1 C. Oat Flour (Don’t buy it, really. Just throw some oats in the food processor and grind them down)
1 C. Coconut Flour
1 C. Tapioca Flour/Starch (same thing)
1/4 C. Cornstarch
3 1/2 tsp. Xanthan Gum (or Guar Gum, but Xanthan tastes better)