GLUTEN FREE OATMEAL CRANBERRY AND WHITE CHOCOLATE CHIP COOKIES <3 by Kaitlynn C - Musely
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GLUTEN FREE OATMEAL CRANBERRY AND WHITE CHOCOLATE CHIP COOKIES <3

posted in Food & Drink > Recipes
09/09/2015
  • 1 stick salted butter (softened)
    ½ cup brown sugar
    ½ cup white sugar
    1 egg
    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.

  • NOTES
    *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.

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