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–+ servings

Gluten Free White Chocolate Cranberry Cookies

These gluten free white chocolate cranberry cookies are chewy, sweet, and perfectly balanced with a tart fruity twist. A must-try for cookie lovers everywhere.
Gluten Free White Chocolate Cranberry Cookies
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Dessert
Cuisine American
Servings 24 cookies
Calories 168 kcal
Print Recipe Pin Recipe

Equipment

  • electric mixer
  • wire rack

Ingredients
  

  • 1/2 cup Unsalted Butter (softened)
  • 3/4 cup Packed Light Brown Sugar
  • 1/4 cup Granulated Sugar
  • 1 large Egg
  • 2 tsp Pure Vanilla Extract
  • 2 cups Gluten Free 1:1 Flour Blend
  • 1/2 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1/2 tsp Fine Sea Salt
  • 1 cup White Chocolate Chips
  • 1 cup Dried Cranberries
  • 1/2 cup Chopped Toasted Macadamia Nuts (optional)

Instructions
 

  • Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
  • In a large bowl, beat the softened butter, light brown sugar, and granulated sugar with an electric mixer on medium-high speed until light and creamy, about 3 minutes. Beat in the egg and vanilla extract until well combined.
  • In a separate bowl, whisk together the gluten free flour blend, baking soda, baking powder, and fine sea salt. Add the flour mixture to the butter mixture and mix on low speed until a soft dough forms with no dry streaks remaining.
  • Fold in the white chocolate chips, dried cranberries, and toasted macadamia nuts if using with a rubber spatula until evenly distributed. The combination of sweet white chocolate, tart cranberries, and buttery nuts creates an incredible balance.
  • Scoop the dough into 1 1/2-tablespoon balls and place them about 2 1/2 inches apart on the prepared baking sheets. Gently press each ball down slightly with your palm.
  • Bake for 11 to 13 minutes until the edges are golden brown and set but the centers still look slightly soft and pale. Do not overbake as these cookies are best when chewy.
  • Let the cookies cool on the baking sheet for 8 minutes before transferring to a wire rack. The white chocolate will be perfectly melty inside and the cranberries add a gorgeous pop of color and tart flavor.

Nutrition

Serving: 1servingCalories: 168kcalCarbohydrates: 25gProtein: 2gFat: 7g
Keyword gluten-free, holiday cookies, white chocolate cranberry cookies
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