Description
These gluten free white chocolate cranberry cookies are soft, chewy, and packed with white chocolate chips and dried cranberries. The dough comes together quickly and bakes in about 15 minutes, making them an easy treat to whip up any time. They are especially popular around the holidays.
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.
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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: American