Hello Autumn and welcome to the cookie season! 🍂
SOFT AND CHEWY WHITE CHOCOLATE CRANBERRY Gluten free OATMEAL COOKIES will be a real treat for your afternoon tea or perfect gift for loved ones ♥️
Of all the different flavours and types of cookies my all time favourite would be Cranberry or raspberry with white chocolate .
As it’s autumn I feel it’s a great way to add dry cranberries to your bakes , especially if it’s a batch of freshly made chewy cookies with white chocolate chips. Almond flour and oats adds protein and helps make these healthier.
The recipe I made is not vegan however the egg can easily replaced with flax egg.🌿
You can also swap the cranberries to the dry cherries or black currants .
Kids will love them, healthy ,dairy and gluten free. Cookies can be stored in the container for about a week and they make a fantastic addition to a packed lunch, delicious snack or a sweet treat.
Served: 12 medium sided cookies
Preparation time: 15 minutes
Cooking time : 10 minutes
•1 cup flour ( almond + coconut)
•1/3 cup brown coconut sugar Indigo herbs
•1/2 cup GF jumbo rolled oats
•1 teaspoon vanilla
•1/2 cup coconut oil melted Vitacoco
•1 large egg
•1 /2 teaspoon baking powder
•1/4 cup white chocolate chips Waitrose
•1/4 cup dried cranberries Ramkalni
1.Preheat the oven to 180 degrees.
2.In a large bowl, add all dry ingredients. Whisk to blend.
3.In a small bowl, add all wet ingredients. Whisk to blend.
4.Pour wet ingredients into dry ingredients. Add chocolate chips and dry cranberries .
6.Use a cookie scoop to drop cookie dough onto parchment lined cookie sheet.
7.Bake 10 minutes until done (Or golden brown colour)
8.Remove from the oven and put cookies onto a cooling rack.