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GLUTEN FREE OATMEAL CRANBERRY AND WHITE CHOCOLATE CHIP COOKIES <3
Food & Drink
1 stick salted butter (softened)
½ cup brown sugar
½ cup white sugar
1 tsp vanilla
1½ cups Gluten Free rolled oats (Bob's Red Mill is my favorite brand)
1 cup almond flour
2 tsp cinnamon
½ tsp salt
½ tsp baking soda
½ cup dried cranberries
½ cup white chocolate chips*
¼ cup raw shelled hemp seeds (optional)
Using an electric mixer, beat sugars and butter until nice and fluffy (at least 1 minute).
Add in egg and vanilla, continue to beat until well incorporated.
In a medium sized bowl, combine oats, flour, cinnamon, salt, and baking soda. Add to butter/sugar mixture.
Slowly fold in the remaining ingredients.
Refrigerate for at least 2 hours (not absolutely necessary, but the cookies maintain a better shape that way), or alternatively place cookie dough in freezer for 20-30 minutes.
Preheat oven to 350 degrees.
Using an ice cream scoop or measuring cup, form dough balls that measure out to approximately ¼ cup and place on a baking sheet.
Bake for 14-16 minutes, or until edges are golden but the middle is still not cooked through.
Remove sheet from oven, and let cool completely before transferring to plate or eating.
*Not all white chocolate chips are GF, be sure to use a high quality brand*. If using smaller cookies, bake for only 10-12 minutes.