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Gluten-free Oatmeal Cranberry Chocolate Chip Cookies (dairy-free option}
This dough can dry out, so it is best to bake the cookies the same day. I also do not recommend doubling as it will likely be too difficult for your mixer or to mix by hand.
- 1 1/2 cups sugar
- 1/2 cup brown sugar
- 1 cup (2 sticks) unsalted butter or coconut oil (room temp)
- 2 large eggs (room temp)
- 1 tsp. pure vanilla extract
- 2 cups good quality gluten-free all-purpose flour blend*
- 1/2 tsp. xanthan gum*
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 2 3/4 cups gluten-free rolled oats
- 1 1/2 cups dried cranberries
- 1 cup semi-sweet chocolate chips
- 1 cup white chocolate or vanilla milk chips
- 1/2 tsp. salt
- In the bowl of your electric mixer, add sugars and butter or coconut oil. Beat on medium speed until creamy, about 1 minute.
- Beat in eggs, one at a time, then vanilla extract, until well mixed.
- In a separate medium sized bowl, whisk together gluten-free flour blend, xanthan gum (omit if flour blend already contains xanthan or guar gum), baking soda, cinnamon, and salt.
- With the mixer on low speed. slowly add dry ingredients, mixing just until no flour is visible.
- With the mixer on low speed, slowly add the gluten-free rolled oats. Your mixer may have difficulty with this, if it does, just remove and stir by hand.
- Stir in chocolate chips and white chocolate (or vanilla) chips.
- Use a medium sized cookie scoop to scoop onto parchment paper lined cookie sheets, leaving 2 inches space between cookies.
- Bake at 350° for 12-13 minutes. Let cool on pan for 2-3 minutes before removing to cooling rack.
*omit xanthan if flour blend already contains xanthan or guar gum
Recipe tested with gfJules and Gluten-free Mama flour blends. Recommend either!