I know I know, not another health fad?! Well, you'll be pleased to know that this isn't the case. My sister was diagnosed with Coeliac disease a while back and ever since I've been experimenting in the kitchen attempting to recreate all her favourites. I was impressed with how these turned out and she loved the flavour. I do have to warn you though, gluten free flour has a texture of it's own that could take some time to get used to. One thing this recipe does well is imitate that chewiness that you would get from normal cookies.
*More inspiration* Check out similar recipes - Chunky yet Funky Biscoff Stuffed Cookies, Two Bites Sized Chocolate Chip Cookies
Gluten Free Cranberry & White Chocolate Cookies
Makes 7-9 cookies
Ingredients
100g dark brown sugar
100ml sunflower oil
65g white chocolate chips
70g caster sugar
1/4 teaspoon xanthan gum (you can find this at the supermarket or health stores)
230g gluten free flour
1 tsp vanilla extract
3 tbsp milk
1 tsp baking powder
75g dried cranberries
1 tsp bicarbonate of soda
sprinkle of salt
Method
Whisk together the dark brown sugar, caster sugar, milk, vanilla extract and sunflower oil.
Then add the xanthan gum, baking powder, bicarbonate of soda, salt and flour.
Mix all the ingredients until everything is combined and forms a cookie dough.
Add the cranberries and white chocolate chips and stir.
Refrigerate for 1 hour.
After the cookie dough has chilled, create 7 -9 equal cookies (70-75g each). Roll them into a ball and place them on a baking tray lined with baking paper. Slightly press them down and ensure that there is enough space on the tray.
Bake the cookies at 180°C for 12-15 minutes. They will still be soft when you take them out of the oven but will become firm as they cool down.
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