gluten free white chocolate cranberry cookies

Gluten free white chocolate cranberry cookies

Dry ingredients:

2 cups brown rice flour

½ cup corn starch

½ cup sweet rice flour

¾ teaspoon xantan gum

1 teaspoon baking soda

¾ teaspoon salt

Wet ingredients:

1 cup (2 sticks) butter, room temperature

1 cup packed golden brown sugar

¾ cup sugar

2 large eggs

1 tablespoon vanilla extract

1 ½ cups dried cranberries

1 pkg. white chocolate chips

1. pre-heat oven to 350
2. in a large bowl wisk together dry ingredients
3. in standing mixer (or hand mixer) beat butter until fluffy
4. add both sugars to butter and beat until blended
5. beat in eggs one at a time, then the vanilla
6. switch standing mixer to paddle attachment and on med speed add dry ingredients a cup at a time until well incorporated.
7. Using a spatula stir in cranberries and white chocolate chips
8. Spoon onto greased cookie sheet and bake for approx 10 min, or until the top of cookies is just golden (do not overcook)