Gluten Free Cherry Pistachio White Chocolate Chip Cookies Recipe
Updated Jun 08, 2018, Published Jul 24, 2013
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There is nothing about these decadent, delicious cookies that is not happy and fabulous. Fabulous, happy cookies or fabulously happy cookies – either way.
First of all, they are cookies – that should be enough said right there, right? I mean who can be sad when eating a fabulous cookie?
But there is more to the happiness factor than that – they contain pistachios. In Chinese “pistachio” means “happy nut”. (If you have the pleasure of knowing someone who is a happy nut you can just call them a pistachio – they won’t mind.) Pistachios (the nut, not the person) added to cookie dough results in one happy cookie.
Next we have maraschino cherries. As a little one I used to call them cheery cherries – something about them just makes you happy. In this recipe I used all natural maraschino cherries – all that fun and happiness, naturally.
Finally there is white chocolate. Admit it, there is something just plain fabulous about white chocolate – especially in cookies. And fabulosity makes me happy.
Convinced? You should be! The only thing not happy and fabulous about these Gluten Free Cherry Pistachio White Chocolate Chip Cookies is their long name. If you have any better suggestions, I am open to hearing them!
Gluten Free Cherry Pistachio White Chocolate Chip Cookies Recipe
Ingredients
- 1 cup unsalted butter, softened, 2 sticks
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 2 large eggs
- 1 tablespoon heavy cream
- 2 teaspoons pure vanilla extract
- 2 cups pastry quality all-purpose gluten-free flour*
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 15 maraschino cherries – stems removed, patted dry, and chopped
- ½ cup shelled pistachios, chopped
- 6 ounces good quality white chocolate chips
Instructions
- Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or silicon baking mats.
- Cream the butter with the two sugars in a mixer. Beat in the eggs, one at a time, beating until each egg is fully incorporated. Add the cream and vanilla and mix well.
- Combine the flour, baking powder, and salt in a mixing bowl and whisk together. Add to the butter and sugar mixture and beat just until combined.
- With a spatula scrape the bottom and sides of the mixing bowl to make sure all ingredients are thoroughly combined. Add the chopped cherries, pistachios, and white chocolate chips and fold in.
- Drop spoonfuls of the cookie dough onto the prepared baking sheets. Gently flatten the cookies. Bake for 10 – 12 minutes or until lightly browned. Let cool on the baking sheet for 5 minutes then remove to a wire rack to finish cooling.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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These sound so wonderful – I can’t wait to try them!
Hope you enjoyed them Donna!
Oh wow! That looks delicious! I really want to start baking again. I used to bake a lot in my free time but I’ve stop baking for awhile and now I want to start again! And get a new recipe too!
It is fun to bake. It can be daunting after just going gluten free, glad you are going to get back at it!