Gluten & Dairy-free White Chocolate Craisin Cookies (Gluten, dairy, soy, peanut & tree nut free

• Vegetarian
• Gluten free

• Produce

  • 1/2 cup Cranberries/craisins, dried

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1/2 tsp Baking soda
  • 1/2 cup Brown sugar
  • 3 cups Oat flour
  • 1/2 tsp Salt
  • 1 tsp Vanilla
  • 3/4 cup White chocolate chips, dairy-free
  • 1/2 cup White sugar

• Oils & Vinegars

  • 1/2 cup Coconut oil

Found on allergyawesomeness.com

Description

Ingredients

• ½ cup coconut oil, softened
• ½ cup brown sugar
• ½ cup white sugar
• 1 egg
• 1 teaspoon vanilla
• ½ teaspoon baking soda
• ½ teaspoon salt
• 3 cups oat flour (*see note)
• ¾ cup dairy-free white chocolate chips (or bars broken into pieces)
• ½ cup dried cranberries/craisins

Directions

• Preheat the oven to 350ºF.
• Mix together the oil and sugars in a stand mixer with the paddle attachment. Add the egg and vanilla and beat until smooth. With the stand mixer on low, put the salt and soda in. Once incorporated, add the oat flour, one half cup at a time. Turn off the mixer and stir in the chocolate chips. Dough will be slightly sticky.
• Bake on greased baking sheets for about 7 minutes or until the edges are just BARELY becoming golden. Let cookies rest 1-2 minutes on the baking sheet before removing them. They will almost seem too soft to move, but trust me, once these cool they will be the perfect texture!