White Chocolate Cranberry Cookies - Gluten Free, Eggless
Course Dessert, Snack
Keyword christmas, cranberry, eggless, gluten free, white chocolate
Prep Time 15minutes
Cook Time 10minutes
Total Time 25minutes
Author Taleen Benson
1 ½cups (222g)gluten free flour blend
½cup (113g)unsalted butterroom temperature
½cup (100g)granulated sugar
¼cup (50g)brown sugarpacked
1tablespoonBob's Red Mill Egg Replacermixed with 2 tbsp water
½cup (85g)white chocolate chips
⅓cup (40g)dried cranberries
Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
In a medium bowl, whisk the flour, baking soda, and salt together. Set aside.
Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with both sugars until smooth. Mix in the prepared egg replacer and vanilla extract. Add the dry ingredients and mix on low speed until combined.
Using a rubber spatula, gently fold in the white chocolate chips and dried cranberries. Roll dough into balls and arrange on baking sheet, a couple of inches apart. Bake for 8-10 minutes. Allow cookies to cool on baking sheet for 10 minutes before transferring to a wire cooling rack.
Be sure to follow the instructions on the package of Bob's Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
If you are not looking to replace eggs, you should be able to use 1 egg instead of the egg replacer.