Gluten Free Oatmeal Cranberry and White Chocolate Chip Cookies
With only 15 minutes of prep time, you'll love these amazingly easy and delicious Oatmeal Cranberry and White Chocolate Chip Cookies! Gluten-free and loved by all.
Servings: 24
Ingredients
- 1 stick salted butter softened
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 egg
- 1 tsp vanilla
- 1 1/2 cups Gluten Free rolled oats Bob's Red Mill is my favorite brand
- 1 cup almond flour
- 2 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 cup dried cranberries
- 1/2 cup white chocolate chips*
- 1/4 cup raw shelled hemp seeds optional
Instructions
- 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 2 tbsp and place on a baking sheet.
- Bake for 20-22 minutes, or until edges are golden but the middle is still not cooked through.
- Remove sheet from oven, and let cool for 5 minutes. Then remove from the pan and let cool completely.
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.
Nutrition
Calories: 111kcal | Carbohydrates: 18g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 79mg | Potassium: 40mg | Fiber: 1g | Sugar: 13g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg