I’m so tickled with myself. This recipe is one that I’ve been baking for years. I even won a cookbook at a cookie contest a few years ago with this recipe. But, those cookies were made with regular flour. I haven’t taken many of my existing recipes & switched them over to GF, but I figured I’d give this one a try. SUCCESS!
Delicious cookies that last for days on the counter in an airtight container. They were not crumbly, and I think they were even lighter than the regular version cookies. I’m quite excited about these, and hope that you will be too. The dried cranberries & white chocolate are a really great combination. I hope you add these to your GF Christmas baking!
- 1/2 cup butter, softened
- 1/2 cup packed brown sugar
- 1/2 cup white sugar
- 1 egg (if it’s too dry after mixing, add a second egg)
- 1 1/2 tsp brandy flavouring
- 3/4 cup brown rice flour
- 1/2 cup potato starch
- 1/4 cup tapioca flour
- 1 tsp xanthan gum
- 1 tsp baking soda
- 1/2 tsp baking powder
- 3/4 cup white chocolate chips
- 1 cup dried cranberries
- Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
- In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and brandy flavour.
- Sift all remaining dry ingredients together to mix well.
- Stir the dry ingredients into the butter, sugar & egg mixture. Mix in the chocolate chips and cranberries.
- Drop by a heaping tablespoon onto prepared cookie sheets.
- Bake approximately 12 minutes in the preheated oven. For best results, take them out while they are still slightly doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.