White Chocolate Cranberry Cookies

Allergy Friendly + Gluten Free + Vegan

Makes:  30 2" cookies
Prep Time:  10 minutes
Cook Time:  10 minutes
Difficulty:  easy

This soft and sweet cookie is a great alternative to the classic chocolate chip. Perfect for the holidays!

Ingredients

 

2 cups Hungry Harry's All Purpose Flour Blend

3/4 teaspoon baking powder

1/4 teaspoon kosher salt

1/2 cup granulated sugar

3 tablespoons powdered sugar

1/2 cup coconut oil or vegetable shortening, softened, not melted

2 eggs or 2 egg replacers, lightly beaten

1 1/2 teaspoon gluten-free vanilla extract

1/2 cup allergy friendly white chocolate chips

1/2 cup dried cranberries

 

How To:

Preheat your oven to 350°F. Line a baking tray with parchment paper.
In a large bowl, combine the All Purpose Flour, baking powder, salt, granulated sugar, and powdered sugar.
Add the oil, egg, vanilla, and mix to combine.
Fold in the cranberries and white chocolate until evenly distributed.
Use a cookie scoop to place balls of dough on the baking tray, spaced 2 inches apart.
Bake for 6 - 8 minutes, until the cookie edges are golden brown.