Gluten-Free Chocolate Cranberry Cookies
Servings: 24
Ingredients
- 1/2 cup allowed butter ghee, palm shortening, or coconut oil (I used grass-fed butter)
- 3/4 cup granulated sugar or more to taste I used palm sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1 cup gluten-free flour I used 1/3 cup each brown rice, tapioca, and rice flour
- 1 cup gluten-free rolled oats
- 1 tablespoon gelatin or 1 teaspoon guar or xanthum gum
- 1 cup dark chocolate chips
- 3/4 cup chopped fresh cranberries
Instructions
- Preheat oven to 350° F. Line a cookie sheet with parchment paper.
- In the bowl of a mixer, beat the softened butter with the sugar until creamy. Scrape down the sides of the bowl if necessary.
- Beat in the egg and vanilla.
- With the mixer still running, sprinkle in the sea salt, baking soda, and gelatin or gum.
- Continue with the flours and the oats.
- Taste and add more sugar (or stevia) if you like.
- Mix in the chocolate chips and fresh cranberries.
- Drop rounded tablespoons about 2 inches apart onto the parchment lined cookie sheet. Bake at 350° for about 10 minutes until just golden.