White Chocolate Cranberry Cookies (gluten free)
White chocolate cranberry cookies are soft, chewy and absolutely delicious. They are made from a mixture of oat flour and almond flour making them naturally gluten free!
Servings: 18
Calories: 123kcal
Equipment
- Baking sheet
- parchment paper
Ingredients
- 1 ½ cups oat flour
- ¼ cup blanched almond flour
- ½ tsp baking soda
- ¼ tsp salt
- 1 egg
- ⅓ cup + 1 tbsp melted butter
- ⅓ cup coconut sugar
- 2 tbsp maple syrup
- 1 tsp vanilla
- ½ cup dried cranberries
- ½ cup white chocolate chips
Instructions
- Preheat your oven to 350 degrees. Line two baking sheets with parchment paper or grease them with cooking spray.
- First, combine the dry ingredients: in a medium bowl oat flour, almond flour, baking soda and salt. Give it a quick stir to combine all the ingredients.
- Next, in a large bowl whisk together the wet ingredients: egg, butter, coconut sugar, maple syrup, and vanilla. Whisk until fully combined. Then fold in the dry flour ingredients.
- Now fold in the white chocolate and cranberries.
- Using a cookie scoop or a small spoon, scoop 16-18 cookies onto your baking sheet. Feel free to press extra extra cranberries and white chocolate into the top of each cookie!
- Bake at 350 for 10-12 minutes. Let cookies cool slightly before enjoying.