White Chocolate Cranberry Cookies

In celebration of National Cookie Day on December 4th, Chef Kelly is sharing one of her favorite cookie recipes.

Chef Kelly was the owner of her own gluten free bakery and loves sharing celiac friendly recipes that the whole family will enjoy. These cookies are sure to be a hit at your next cookie exchange!

Ingredients

- 11 oz Brown Sugar

- 11 oz Granulated Sugar

- 10 oz Butter, Softened

- 3 tbsp Vanilla

- 2 oz Canola oil

- 4 Eggs

- 15 oz White Rice Flour

- 4 oz Tapioca Flour

- 2 tsp Baking Powder

- 1 tsp Baking Soda

- 2 tsp Xanthan Gum

- 1.5 tsp Salt

- 15 oz White Chocolate Chips

- 6 oz Dried Cranberries

Instructions

1. In mixing bowl cream together brown sugar, sugar and softened butter

2. Add vanilla, canola and eggs to mixing bowl. Mix until smooth.

3. Slowly add dry ingredients to the mixing bowl, mix until all ingredients are incorporated and smooth.

4. Add white chocolate chips and dried cranberries, mix until evenly distributed throughout batter

5. Refrigerate batter for 4 hour to overnight

6. Scoop cookies on parchment lined pan, spaced 2 inches apart

7. Bake at 325 for 10 - 12 minutes