How do you think Santa would like to have this stack of cookies waiting for him on the mantle? Don’t celebrate Christmas? Even better. You don’t have to share! These Holiday Cookies with Cranberries and White Chocolate have a nice hint of spice and the texture is perfect. Ground oats replace half of the traditional flour in this recipe, which adds great flavor.
Ingredients
1 stick butter, room temperature
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1/2 tsp vanilla
1 cup gluten-free rolled oats, pulsed in food
processor for about 30 seconds
1 cup King Arthur’s gluten free
multi-purpose flour
1/3 tsp xanthan gum
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 cup white chocolate chips
1/2 cup dried cranberries
Instructions
- Preheat oven to 350 degrees and line two baking trays with parchment.
- Using an electric mixer on medium speed beat butter and sugars together in a large bowl until light and fluffy.
- When butter and sugar mixture is light and fluffy, add egg and vanilla and continue mixing until well combined.
- Whisk processed oats, flour, baking powder, baking soda, salt, cinnamon and nutmeg together in a medium bowl.
- Slowly add dry ingredients into large bowl with butter, sugar, eggs and vanilla and mix on low speed until cookie dough comes together. Fold in cranberries and white chocolate.
Refrigerate dough for 20-30 minutes. - Place cookie dough on parchment-lined baking sheets by rounded tablespoonful, flattening each mound slightly with your hand, about two inches apart (should be eight cookies per tray).
- Bake for 12-15 minutes until edges are slightly browned. Transfer to wire racks and let cool.
Jackie Ourman is a trained chef, freelance recipe developer and teaches small group and individual cooking classes in Westchester. She is passionate about creating recipes and sharing resources for living well with food allergies and celiac disease. Jackie has contributed to and been featured in many publications and websites including Food and Wine and Bon Appetit magazine. You can find her posting recipes weekly on her blog, Celiac and Allergy Friendly Epicurean.
