Long before gluten free, Hubs and I stumbled across a cookie recipe on the Kraft website that quickly became our favorite-ever cookies. We made them every Christmas as part of our annual holiday baking and they were unanimously the favorite among our friends and family, too. They are such a signature cookie for us now that I even made them as favors at our wedding!
Last year was my first Christmas on the gluten-free diet, and I was very nervous about modifying the recipe. Turns out I had nothing to worry about, thanks to my favorite Pamela’s Baking & Pancake Mix! All I did was substitute the flour, baking soda and salt with the Pamela’s mix, and they came out great. So good, in fact, that most people don’t believe they are actually gluten free.
If you’re looking for a great cookie to share with your friends and family, you can’t miss with this one!
Gluten-Free Vanilla Cranberry Pecan Cookies
(modified from this Kraft recipe)
Makes about 3 dozen large cookies
- 1 cup butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 and 1/4 cups Pamela’s Baking & Pancake Mix
- 11.5-oz bag Nestle Premier White Morsels
- 5-oz bag Craisins
- 2 cups toasted pecans, chopped
Preheat oven to 375 degrees and line 2 baking sheets with parchment paper.
Beat butter and sugars together with an electric mixer until light and fluffy. Blend in the eggs and vanilla. Add Pamela’s Baking Mix and mix well. Stir in the white morsels, Craisins and nuts.
Using a medium ice cream scoop, portion out cookies onto the prepared baking sheets about 2 inches apart. You will have more batter than 2 pans will hold, so you’ll need to bake them in batches – rinse the cookie sheets in cold water between batches to ensure a consistent cooking time.
Bake for about 10 minutes, until lightly browned. Cool on the baking sheets for a few minutes, then remove to a wire rack to cool completely.