Gluten Free Cranberry White Chocolate Chip Cookies

These delicious cookies are crispy on the outside, and temptingly soft on the inside. Each bite you're greeted with festive cranberries and soft white chocolate flavor.

I love the consistency of these cookies. Actually, I pretty well love everything about them especially that they're gluten free They are a different sort of cookie to have around, instead of the more common oatmeal or chocolate chip cookie.
I'm loving the cranberry and white chocolate paired together. It's the perfect combination.

They're quick to whip up and only take about 10 minutes in the oven. Make sure not to overcook! You have to take them out at the right time to maintain the soft inside and crispy outside. The cookies will be very soft all around when you pull them out of the oven, and the middle may look very slightly raw, but after about 5 minutes they'll firm up to the perfect consistency.

Gluten Free Cranberry White Chocolate Chip Cookies


1 and 1/2 cups white rice flour
1/2 cup potato starch
1/4 cup tapioca starch
1 tsp xanthan gum
1 tsp baking soda
1 tsp baking powder
3/4 cup unsalted butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 large eggs
2 tsp vanilla extract
3/4 - 1 cup white chocolate chips
1 cup dried cranberries


1. Preheat your oven to 375 degrees F. In a mixing bowl, whisk together rice flour, potato starch, tapioca starch, xanthan gum, baking soda, and baking powder, set aside.
2. In a large bowl, using a hand-held mixer, blend together butter, brown sugar and granulated sugar until well blended and creamy. Mix in eggs one at a time. Add vanilla.
3. Slowly add in dry ingredients and mix until combined. Stir in chocolate chips and cranberries. The dough will be a bit sticky.
4. Drop dough onto a greased cookie sheet. Don't make too large of balls, as they will spread out quite a bit. No need to flatten them, just leave them in balls.
5. Bake in preheated oven 9-11 minutes until golden. Let them cool a few minutes on baking sheet, then transfer to wire racks to cool completely. Store in airtight container.

Adapted from Cooking Classy's GF Chocolate Chip Cookies


Liz & Sarah

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