Cranberry White Chocolate Chip Cookies
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 3-4 dozen
Chewy, golden brown and delicious with a hint of sweetness from dried cranberries and white chocolate chips.
  • 1 cup margarine baking squares, softened (or non-dairy margarine like Earth Balance brand)
  • 1½ cups brown sugar, packed
  • 2 large eggs, preferably pastured and organic
  • 1 teaspoon quality vanilla extract
  • 2 cups superfine brown rice flour
  • ¼ cup cornstarch
  • 1 teaspoon xanthan gum (or guar gum)
  • 1 teaspoon baking soda
  • ¾ teaspoon kosher salt
  • 1 450 g pkg white chocolate chips
  • ½ cup dried cranberries
  1. Preheat oven to 350ºF. Line a baking sheet with parchment paper.
  2. In a large bowl, cream together margarine and brown sugar. Add eggs in, one at a time, mixing to combine before adding the next one. Add vanilla.
  3. In another bowl, sift together brown rice flour, cornstarch, xanthan (or guar) gum, baking soda, and salt. Add to the wet ingredients and mix well.
  4. Fold in white chocolate chips and dried cranberries.
  5. Drop by teaspoonfuls to the prepared baking sheet. Bake in preheated oven for 10-12 minutes, until just barely golden brown. Do not overbake. Remove baking sheet from oven and let cool slightly before transferring to a cooling rack.
Recipe by These Things I Love at