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–+ servings

Gluten-Free Cranberry White Chocolate Chip Cookies

Gentle Tummy
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Ingredients
  

Dry Ingredients:

Wet Ingredients:

  • 1 egg
  • 1/4 cup coconut oil
  • 1/4 cup maple syrup
  • 1 teaspoon lemon juice
  • 1 tablespoon orange zest
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon orange extract

Mix-in's:

  • 1/4 cup shredded coconut
  • 1/2 cup cranberries (or craisins)
  • 1/2 cup white chocolate chips
  • 1 tablespoon orange zest

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper or lightly grease it.
    In a large mixing bowl combine the dry ingredients, including almond flour, oat flour, tapioca flour, coconut sugar, baking soda, dried ginger, cinnamon and salt. Using an electric mixer, stand mixer with the paddle attachment, or whisk, mix until well combined.
    In a separate bowl combine the wet ingredients, including egg, coconut oil (melted), maple syrup, lemon juice, vanilla extract, orange zest, and orange extract.
    Pour the wet ingredients into the dry ingredients and mix until well combined. The dough should be firm and slightly sticky.
  • ​To get the bakery-style cookie appearance, drop 7-8 white chocolate chips into the bottom of a medium-size cookie scoop. Then sprinkle in a pinch of coconut. Scoop cookie dough and then release the dough onto a parchment paper-lined baking sheet. The chocolate chips will now be on top of the cookie dough. Gently press down on the chocolate chips to spread the dough and shape the cookie. 
    Sprinkle with a pinch of orange zest. Then press in 3-5 fresh cranberry halves or dried cranberries onto the tops of the cookies.
  • Bake in the oven for 10-12 minutes or until the edges are golden brown. Keep an eye on them to avoid over-baking.
    Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely.
    Once the cookies have cooled, indulge in these delicious free white chocolate cranberry cookies!

Video

Notes

Citrus Flavors: Adding the lemon juice and orange zest really brightens and complements the cranberry flavor in the cookies. 
Bakery-Style Appearance: Adding the chocolate chips and coconut to the bottom of the cookie scoop before the scooping the cookie dough will put them on top of the cookie so they are visible after they bake. Then sprinkling the orange zest and pressing in the cranberries on top of the cookie are worth the extra effort.
Baking Time: Keep a close eye on the cookies while baking to prevent overcooking. They are ready when the edges turn golden brown, and the centers are set but still soft. They will firm up as they cool.
Refrigerated Texture: These cookies taste best freshly baked. They can easily be stored in the fridge but will become soft and lose their crispy edges. You can crisp them up again by placing them in an air fryer and cooking for 3 minutes at 365°F. Or, you can place them on a cookie sheet in the oven and bake them for about 5 minutes at 350°F until they have crisp edges.
Did you make this recipe?Please let me know in the comments below how it turned out :)