Gluten-Free White Chocolate Chip Cranberry Cookies

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Prep time: 15 mins
Cook time: 14 mins
Calories: 157

CHILL: 2 hours
BAKE: 12–14 minutes

Studded with white chocolate chips and tart dried cranberries, these soft and chewy cookies are perfect for spring. Store cookies in an airtight container at room temperature up to 4 days. For best results, do not replace the egg in this recipe.

MAKES 18 COOKIES.

gluten free white chocolate chip cranberry cookies

Chrystal Carver

Ingredients:

1/2 cup butter or Earth Balance Buttery Sticks, room temperature
1/4 cup granulated sugar
1/2 cup brown sugar, packed
1 teaspoon pure vanilla extract
1 large egg, room temperature
3/4 cup white rice flour
1/4 cup + 2 tablespoons tapioca starch/ flour
1/4 cup + 2 tablespoons potato starch (not potato flour)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup white chocolate chips
1/2 cup dried cranberries

Directions:

1. In a large mixing bowl, beat together butter and sugars until smooth and creamy. Add vanilla and egg and beat 1 to 2 minutes.

2. In a medium mixing bowl, whisk rice flour, tapioca flour, potato starch, baking soda and salt.

3. Add dry ingredients to wet ingredients and mix until combined. Stir in white chocolate chips and dried cranberries.

4. Cover bowl and refrigerate 2 hours (up to 24 hours).

5. When ready to bake, preheat oven to 350°F. Line 2 cookie sheets with parchment paper. Remove dough from the refrigerator and let it come to room temperature while oven preheats.

6. Drop dough by measured tablespoonful, 2 inches apart, onto prepared baking sheet. Press down slightly on each cookie.

7. Place in preheated oven and bake 12 to 14 minutes or until set. Cookies will continue to cook on the pan after removed from the oven. Let cool 1 to 2 minutes on pan; then transfer to a cooling rack.

Each cookie contains 157 calories, 7g total fat, 4g saturated fat, 0g trans fat, 25mg cholesterol, 110mg sodium, 23g carbohydrate, 0g fiber, 12g sugars, 1g protein, 16Est GL.

Gluten-Free Cookie Tips

For best results:

Line the cookie sheet. Use parchment paper or a silicone baking mat. These work better for baking cookies than greasing the pan.

Cream the butter and sugar. Beating them on high speed for 1 to 2 minutes after they’re combined produces airier cookies.

Measure ingredients accurately. Spoon the flour into the appropriate measuring cup and level it with a knife. Don’t scoop.

Use large, room-temperature eggs. Bring refrigerated eggs to room temperature quickly by placing them in warm water while you read through the recipe and assemble your ingredients.

Don’t overbake the cookies. They continue to bake for 1 to 2 minutes after they’re removed from the oven. For softer, chewier cookies, bake them the shorter time allotted. For crispier cookies, bake them longer.

Contributor Chrystal Carver is a gluten-free food blogger and author of Sweet & Simple Gluten-Free Baking: Irresistible Classics in 10 Ingredients or Less.

1 cookie contains 157 calories, 7g total fat, 4g saturated fat, 0g trans fat, 25mg cholesterol, 110mg sodium, 23g carbohydrates, 0g fiber, 12g sugars, 1g protein.