Gluten-Free Cranberry White Chocolate Chip Cookies

Gluten-Free Cranberry White Chocolate Chip Cookies
Recipe by
12
Gluten Free, Vegetarian, Dairy Free
STORAGE
Store in airtight container for up to 5 days.

Bake these little bites of joy, using autumnal dried cranberries. When freshly baked, they're chewy and delicious - especially with the addition of dairy-free white chocolate chips. The almond flour adds protein kick to these gluten-free cookies. They're a real treat to enjoy with afternoon tea or wrap up and give as a gift to a loved one. 


Ingredients
Equipment
  • Large Mixing Bowl
  • Small Mixing Bowl
  • Whisk
  • Wooden Spoon
  • Cookie or Ice Cream Scoop
  • Parchment/Baking Paper
  • Baking Tray
  • Cooling Rack
Method

Print

  1. Firstly, preheat thd oven to 180 degrees c.
  2. Add all the dry ingredients to a large mixing bowl and whisk to blend.
  3. Next, add all the wet ingredients to a small mixing bowl and whisk to blend.
  4. Pour the wet ingredients into the dry ingredients. Add the chocolate chips and dried cranberries.
  5. Mix all ingredients together well.
  6. Use a cookie or ice cream scoop to drop cookie dough onto a parchment lined baking tray. 
  7. Bake the cookies for 10 minutes, until golden brown.
  8. Remove from the oven and place on a cooling rack.
  9. Eat and enjoy!
Gluten-Free Cranberry White Chocolate Chip Cookies Gluten-Free Cranberry White Chocolate Chip Cookies Gluten-Free Cranberry White Chocolate Chip Cookies Gluten-Free Cranberry White Chocolate Chip Cookies

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20 September 2018 - 1:46pm

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