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.
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
1/2 cup Pecans, chopped
Preheat oven to 350 degrees.
In a 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, white chocolate chips and pecans. 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 15 minutes or until slightly browned.
You can omit the pecans if you would like a nut-free version.
If you have an aversion to cranberries you could replace them with raisins.
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