Cranberry Almond White Chocolate Chip Cookies

Chewy and good.
Photo by Sophia A.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

17

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

17

servings

Ingredients

  • 1/2

    cup sweet sorghum flour

  • 1/2

    cup brown rice flour (I think Bob's has the best texture)

  • 1/4

    cup almond meal

  • 1/4

    cup tapioca flour

  • 1/4

    tsp baking soda

  • 3/4

    tsp fine sea salt

  • 1

    large egg

  • 1

    tsp cinnamon

  • zest of a small orange

  • 1

    cup light brown sugar, packed

  • 1/2

    tsp xanthan gum

  • 1

    tablespoon grade b maple syrup

  • 4

    tablespoons butter, cold and cut into small cubes

  • 1

    cup white chocolate chunks

  • 1/2-2/3

    cup cranberries

  • 1/2

    cup slivered almonds

Directions

Preheat oven to 350 Combine all of the flours very well, then add baking soda, xanthan gum, sea salt, white chocolate chunks, cranberries, cinnamon, orange zest, and almonds in a large bowl. In a medium bowl, combine brown sugar, maple syrup, and the butter. Mix well. The butter will still be in small chunks, this is why you'll use your hands to fold the wet ingredients into the bowl with the flours. The warmth of your hands will melt the butter just enough. Make sure everything is evenly distributed. Put parchment paper or foil on a cookie sheet, spray with non-stick spray. Use a medium cookie scoop to scoop dough onto lined cookie sheet. Flatten slightly. Bake on middle rack for 10-11 minutes.

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