A delicious gluten-free cookie loaded with cranberries and white chocolate. All prepared in a single plate. Instant cookies in 20 minutes.
- 12 tablespoons Salted butter
- 1 cup light brown sugar
- ¼ cups Granulated sugar
- 1 Egg
- 2 cups Gluten-free flour mix with xanthan gum
- 1 teaspoon baking powder
- 1-½ cup Dried sweet cranberries
- 1 cup White chocolate chips
Preheat the oven to 350ºF. Spray a 10×15 baking sheet with cooking spray. Cut a piece of parchment paper so that the paper sticks out 1 inch on each short side. Press paper into pan; the cooking spray will help anchor the paper. Put aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars for 2 minutes. Add the egg and mix until incorporated.
Gradually add flour and baking powder, mixing until just combined. Stir in dried cranberries and white baking chips.
Spread and/or press the dough into the prepared baking sheet. Try to spread the paste on the sheet as evenly as possible.
Bake for 20 minutes. Let the cookies rest in the pan for 15 minutes. Using a pizza cutter, cut the cookies to the desired size. I typically create 18-24 cookie bars.
Note: There are a number of juice infused dried cranberries on the market. I tested this recipe using both regular cranberries and cherry juice infused cranberries. Any flavor would work great!