Description
These gluten free White Chocolate Cranberry cookies are easy to make from scratch! This recipe is the best soft and chewy gluten free cookies. I love how simple they are to make ahead for a fast treat.
Ingredients
1/2 cup Unsalted Butter, melted
1/4 cup Brown Sugar, packed
1/4 cup Granulated Sugar
1 Tbsp. Vanilla Extract
2 large Eggs
1 1/2 cups Gluten Free Flour
1 tsp. Baking Soda
1/2 tsp. Baking Powder
1 cup Dried Cranberries
3/4 cup White Chocolate Chips
Instructions
Preheat oven to 350 degrees.
In a mixing bowl whisk together the flour, baking soda, and baking powder. Set aside.
In a mixer blend together the melted butter, brown sugar, granulated sugar, vanilla and eggs until smooth. Add the dry mixture 1/2 cup at a time until combined. Don't over mix!
Add the cranberries and white chocolate chips. Mix until just combined.
Using a cookie scoop or a tablespoon place dough on parchment lined cookie sheet. A dozen cookies will fit on a regular size cookie sheet.
Bake cookies at 350 degrees for 15 minutes or until slightly browned.
Move to a cooling rack to cool completely before storing in an air tight container.
Notes
If you have an aversion to cranberries you could replace them with raisins.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Cookies
- Method: Baking
- Cuisine: Gluten Free