GLUTEN-FREE CRANBERRY COOKIES RECIPE

With the holidays quickly approaching, it’s always a good thing to have multiple dessert recipes under your belt! In the BFFF test kitchen, we have created the most delicious cranberry cookies that you will actually feel good about eating. Made with Pamela’s All-Purpose Flour, these gluten-free cookies will definitely be a hit with everyone, regardless of gluten preferences. Because they are made without butter, this easy dessert recipe is also healthier than traditional cookies, score! We love that the cranberries offer a tartness that contrasts the light and airy cookie. These warm cookies can be served as dessert for the holidays, taken as a treat to your loved ones and neighbors, or even on a regular day with tea. We really don’t need an excuse to make these, and once you try them, you won’t either! Check out our recipe below:

GLUTEN-FREE CRANBERRY COOKIES RECIPE

• 2 cups gluten-free Pamela’s all purpose flour
• 3 eggs
• 1 tsp.  vanilla extract
• 1 cup dried cranberries
• 1 tsp. cinnamon
• 2 1/2 cups brown sugar
• 2 tsp. gluten-free baking soda
• 1/4 tsp. salt
• 1-1/4 cups extra virgin coconut oil (solid form)
• 1-1/2 cups gluten-free rolled oats

1. Preheat oven to 350F. Whisk eggs, vanilla extract and cranberries in a bowl.
2. Refrigerate for 1/2 hour. In an electric mixer combine coconut oil and brown sugar until well mixed.
3. In a separate bowl mix cinnamon, salt, baking powder and Pamela’s all purpose flour until blended.
4. Slowly little by little add dry mix to the wet mix and blend until combined.
5. Hand stir in oats and mix.
6. Place spoonfuls on baking sheets lined with parchment paper at least 1.5 inches apart (use a small ice cream scoop for more uniform cookies).
7. Bake of 10-12 minutes, cool and then serve.
8. Sprinkle with additional cranberries if desired.

DESSERT // CARROT CAKE COOKIES WITH CREAM CHEESE FROSTING AND PECANS RECIPE

What’s better than carrot cake? Carrot cake cookies, of course! Even better, we created a PhiladelphiaCream Cheese frosting and then topped the final product with pecans. Trust us: They are even more amazing than they look. We made these cookies in the BFFF Test Kitchen and were really impressed with how easy they were!

We love using Philadelphia Cream Cheese because nothing tastes like it! It’s perfect for the cream cheese frosting that tastes so rich and creamy. Don’t worry: Philadelphia Cream Cheese is made with fresh milk, real cream, and no preservatives! Knowing this makes the frosting taste even better, in our opinion. With Christmas coming up before you know it, these carrot cake cookies are the perfect dessert to bake for your own dinner party or to take to a loved one.

Take the hassle out of the holidays with this easy and impressive Christmas recipe. This new spin on the classic carrot cake will be a huge hit no matter where you are serving them! We also love that they look so amazing with the crushed pecans on top. For those who aren’t big nut fans, you can simply refrain from adding them on top. So easy! Now that you have a go-to dessert for the holidays, you don’t have to stress when someone asks you last minute to throw something together. Check out our recipe below.

CARROT CAKE COOKIES WITH CREAM CHEESE FROSTING AND PECANS

Makes: 10 to 15 cookies

Cookies:

• 1/2 cup raisins
• 1 tablespoon coconut oil
• 1/4 cup instant oats
• 1/2 cup unsalted butter, room temperature
• 1/2 cup brown sugar
• 1/2 cup pecans + more for garnish
• 1 tablespoon molasses
• 1 pinch nutmeg
• 1/2 cup sugar
• 1 large egg
• 1 cup shredded carrots
• 1 1/2 cups self-rising flour
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground ginger

Frosting:

• 1 teaspoon orange zest
• 1 cup powdered sugar
• 8 ounce brick Philadelphia Cream Cheese, room temperature
• 1/4 cup unsalted butter, room temperature
• 1 tablespoon heavy whipping cream
• 2 teaspoons fresh lemon juice
• 1/8 teaspoon vanilla extract

1. In a mixer, mix the following ingredients until smooth and fluffy: 1 teaspoon orange zest, 1 cup powdered sugar, 8-ounce brick Philadelphia Cream Cheese, 1/4 cup room-temperature unsalted butter, 1 tablespoon heavy whipping cream, 2 teaspoons lemon juice, 1/8 teaspoon vanilla extract.
2. Line a large baking sheet with parchment paper or spray with nonstick spray. Preheat oven to 350 degrees F.
3. Beat 1/2 cup sugar, 1/2 cup brown sugar, 1 tablespoon molasses, 1 tablespoon coconut oil, and room-temperature butter until smooth.
4. Add 1 cup carrots and 1 egg to the mixture, and beat until uniform.
5. Mix in 1 1/2 cups self-rising flour, 1 1/2 teaspoons cinnamon, 1/4 teaspoon ground ginger, pinch of nutmeg, 1/2 cup chopped pecans, 1/2 cup raisins, and 1/4 cup oats until you get a uniform batter.
6. Using an ice cream scoop (for bigger cookies, use a full-size scoop; for smaller cookies, use a smaller scoop), drop batter on baking pan 1 inch apart.
7. Bake cookies for 20 minutes, and then cool on racks. Once cookies are cooled, spread frosting on each and top with crushed pecans and orange zest. Serve and enjoy!

Thanks to Philadelphia Cream Cheese for allowing me to partner with them to come up with some fun and delicious recipes! It was so much fun! The Carrot Cake Cookies With Cream Cheese Frosting and Pecans were not only yummy, but everyone loved them! Do you have any favorite holiday recipes using Philadelphia? I’d love to hear your favorites in comments below. For some additional inspiration, click here.