These are a delicious and delicate cookies that are lovely and crisp as well as being light. The white chocolate and cranberries really work well together to lift against the buttery taste. These store really well in an airtight container for 5-7 days if your lucky!! We don’t manage to make them last a day
Gluten Free White Chocolate and Cranberry Cookies
These are a delicious and delicate cookies that are lovely and crisp as well as being light. The white chocolate and cranberries really work well together to lift against the buttery taste. These store really well in an airtight container for 5-7 days if your lucky!! We don’t manage to make them last a day
Prep Time21 mins
Servings: 8
Calories: 1kcal
Cost: 1
Ingredients
- 125 g slightly salty butter or dairy free alternative softened
- 150 g light brown soft sugar
- 1 egg beaten
- 1/2 tsp vanilla extract
- 150 g gluten free plain flour I like doves farm
- 1 tsp gluten free baking powder
- 100 g white chocolate chopped into small chunks
- 50 g dried cranberries
Instructions
- Preheat the oven to 200 degrees
- Cream together the butter and sugar in a bowl
- Add the beaten egg and then the gluten free flour and baking powder and vanilla extract and stir well. Then add the chocolate chunks and cranberries and stir until combined.
- Take a small cookie scoop or a large teaspoon of the mixture and scoop onto a baking tray. Leave a good 3cm gap around each cookie as these will spread out. You will have to cook these in batches as you will probably find depending on how much mixture you use for each cookie you can get between 20-30 cookies. Cook in the oven until golden brown. This won’t take long. Under 10 minutes a tray, and maybe shorter as the tray gets hotter so keep an eye! Cool on a cooling rack and perfect with a cup of tea ☕️
