Whew! It’s finally time to unveil my cookies for the 2013 Great Food Blogger Cookie Swap!
One of my recipients self-identified as gluten-free, so I needed to find a recipe was either already gluten-free, or could be altered to accommodate this allergy. Happily, cookies are quite forgiving when using alternate baking flours, and there are some pretty good commercial GF flours on the market now, so it is no longer strictly necessary to spend an entire paycheque on buying various bags of GF flours and playing mix-and-match. Not that there’s anything wrong with that, not at all! In fact, I’ll be doing some more research on making my own GF flour for any future commissions.
However, I felt it was important that this cookie recipe be as accessible as possible for anyone who wanted to recreate it, and so I went with a well-trusted GF flour that seems to be available in at least the large grocery stores and health food stores in the mid-to-major cities across North America.
I looked through a LOT of cookie recipes, both mine and others’, to research ideas and techniques for an awesome cookie that would fit the bill. In fact, I developed a couple of different recipes before I decided that the recipe below was my favourite. I’ve made changes so it can be either GF or not, depending on your preference/needs; just sub out the gluten free flour 1:1 with all-purpose flour.
Gluten Free White Chocolate Cranberry Macadamia Cookies
Yield: about 36 small cookie, 24 medium cookies
- 1¼ cups gluten free flour (I used Bob’s Red Mill Gluten Free Flour)
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter
-
¾ cup brown sugar, packed
- 1 large egg
- 1 tsp pure vanilla extract (Tahitian vanilla is best if you have it)
- ½ cup white chocolate chips
- ½ cup dried cranberries, chopped
- ½ cup macadamia nuts, finely chopped
Prepare two baking pans with parchment paper or silicone baking mats.
Beat in egg and vanilla until well combined.
