Gluten-free Swirl Chip Cranberry Oatmeal Cookies
If you can't find the swirled chips, feel free to use 3 oz. white chocolate chips or chunks and 3 oz. semi-sweet chips or chunks.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3/4 cup sugar
- 1/4 cup packed brown sugar
- 1/2 cup butter, softened (1 stick)
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup your favorite gluten-free all-purpose flour blend*
- 1/2 tsp. xanthan gum
- 1 1/2 cups gluten-free quick oats
- 3/4 cup dried cranberries
- 6 ounces swirled (semi-sweet/white) chips
Instructions
- 1
Preheat oven to 375°. In the bowl of your electric mixer, combine the sugar, brown sugar and butter; mix well to cream together.
- 2
Add in egg and vanilla extract and mix until combined.
- 3
In a small bowl, whisk together the cinnamon, baking soda, salt, flour, and xanthan gum.
- 4
Add the dry ingredients to the mixing bowl and mix well.
- 5
Using a rubber spatula, fold in the oatmeal, dried cranberries, and chocolate chips until all ingredients are uniformly distributed.
- 6
Using a medium sized cookie scoop, scoop cookies onto cookie sheet that is lined with a silicon liner or parchment paper. Bake at 375° for 10-12 minutes, just until the edges are lightly golden.
- 7
Remove from oven and let cool a few minutes on the cookie sheet, then transfer cookies to a cooling rack.