Ingredients
- 1 cup gluten-free all purpose flour 180 grams
- 1/4 teaspoon salt
- 1 teaspoon cornstarch
- 1 teaspoon baking powder
- 1/2 cup granulated monk fruit
- 1/2 cup unsalted butter or ghee softened to room temperature
- 1 egg room temperature
- 1 teaspoon vanilla extract
- 1/4 cup no sugar added dried cranberries roughly chopped
- 3 tablespoons roasted salted pistachios roughly chopped
Instructions
- Preheat your oven to 350°F and line two cookie sheets with parchment paper.
- In a medium bowl, mix together the flour, salt, cornstarch, and baking powder. Set aside.
- In a large mixing bowl, beat the monk fruit and butter with an electric hand mixer until it is light and fluffy and pale in color.
- Add in the egg and vanilla and beat until well combined.
- Gradually stir the flour mixture into the butter mixture, stirring just until combined, and the dough forms a ball. Stir in the cranberries and pistachios.
- Using a cookie scoop, scoop the dough into balls on the prepared cookie sheet, pressing down until they are about 1/2-inch thick.
- Bake until the edges just begin to turn golden brown, about 13-15 minutes. They will still feel very soft and unbaked; that is good.
- Let them cool on the cookie tray for 5 minutes, and then transfer to a wire rack to finish cooling.