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.
Equipment
- Large Mixing Bowl
- Small Mixing Bowl
- Whisk
- Wooden Spoon
- Cookie or Ice Cream Scoop
- Parchment/Baking Paper
- Baking Tray
- Cooling Rack
Ingredients
- 1/2 Cup Almond Flour
- 1/2 Cup Gluten Free Jumbo Rolled Oats
- 1 Tsp Vanilla Extract
- 1 Large Egg
- 1/2 Tsp Baking Powder
- Sprinkle of Salt
- 1/4 Cup Dairy-Free White Chocolate Chips
Method
- Firstly, preheat thd oven to 180 degrees c.
- Add all the dry ingredients to a large mixing bowl and whisk to blend.
- Next, add all the wet ingredients to a small mixing bowl and whisk to blend.
- Pour the wet ingredients into the dry ingredients. Add the chocolate chips and dried cranberries.
- Mix all ingredients together well.
- Use a cookie or ice cream scoop to drop cookie dough onto a parchment lined baking tray.
- Bake the cookies for 10 minutes, until golden brown.
- Remove from the oven and place on a cooling rack.
- Eat and enjoy!
Print
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