Gluten-Free Cranberry White Chocolate Oat Cookies

Is there anything more delightful than biting into a melt-in-your-mouth cookie? Try these Gluten-Free Cranberry White Chocolate Oat Cookies made with sprouted quick oats, dried cranberries, white chocolate, almonds, and other simple ingredients.

Preheat your oven, gather ingredients, and deck your halls with the sweet aroma of perfectly baked cookies!

Ingredients:

1 1/2 cups One Degree Organics Sprouted Quick Oats
1 1/2 cups gluten-free all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup butter (room temp)
1/2 cup brown sugar
1/4 cup sugar
1 Flax egg (one tablespoon of flaxseed meal and three tablespoons of water)
1 tsp vanilla extract
1 cup dried cranberries
1 cup white chocolate chips
1/2 cup sliced almonds

Directions:

Preheat your oven to 350°F.

In a large bowl, mix quick oats, flour, baking soda, baking powder, and salt, and then set it aside.

In a separate bowl, cream softened butter, sugar, and brown sugar until smooth. Next, add the flax egg and vanilla extract, mixing well until combined. Gradually add the dry ingredients to the wet mixture, stirring until well combined. Then, fold in cranberries, almonds, and white chocolate chips.

Scoop the dough onto a baking sheet, placing the cookie dough balls about 1-2 inches apart. Bake the cookies for 10-12 minutes, or until the edges turn golden. Once baked, let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Enjoy!