Gluten Free Chocolate Cranberry Cookies

I love cookies. I love to bake them and I love to eat them. Before going gluten free cookies were my favorite thing to bake. I made them often and gave them away to friends or sent them to work with my husband. And I loved to experiment with new recipes and flavors.

But then gluten free eating entered my life and cookies were no longer my favorite thing to make because they often resulted in many disasters in order to get that end result of a really good cookie.

As I have become more familiar with the various gluten free flours though and what works and what doesn’t, my love of cookie making is coming back, and I am so glad because I have missed cookies.

This gluten free Chocolate Cranberry Cookie that I am sharing today is adapted from a recipe that I made many times over the years. I decided to give it a try gluten free and I was so happy that it turned out on the first try.

These were so good and everyone in my family enjoyed them. In fact my gluten eating husband ate four of them when he got home from work the other day and he kept saying these are so good.

I love it when I can make a gluten free recipe taste as good as the real thing. And when a gluten eating person can’t tell the different.

 

 

Lynn's Kitchen Adventures

Comments

  1. About how many cookies does this recipe make?

  2. Thanks! That helps me with my planning!

  3. Stephanie says:

    Do you think you can use all butter? Not a big fan of shortening, but understand the baking need for it.

    • The shortening helps give them a really nice texture and I have never tried them without it, so I am not sure how it would change these, but it might be worth trying. If you do I would love to hear how they turn out.

  4. stephanie says:

    Success! I made the above cookies with only butter & they turned out fantastic. I have missed baking cookies since having to go GF. Yeah! I now have a fantastic CCC recipe. Thank you so much. Only change I did was let the batter sit for about 2 hours in the fridge. In my experience with GF baking, many batters do better when allowed to rest for a bit. I think the flours absorb more of the moisture. I didn’t take a picture, but they were exactly like yours above: crisp edge & soft chewy center. So Good. Thanks again for all you do.

  5. I am new at this GF baking. Why is the xanthan gum in recipes. Must you have it in recipes?

    • Xanthan gum replaces some of the characteristics that gluten gives things. For example chewiness in bread and pizza crust. It also helps hold cookies together. It is not necessary in all gluten free things, I don’t always use it in muffins and quick breads, but for many gluten free items it is necessary and if left out, the results will not be as good or the same. They are other gum available that people use, but I prefer xanthan gum. Here is a post I did on it a while ago. You might find it helpful. http://lynnskitchenadventures.com/lra/xanthan-gum/

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