Cranberry and white chocolate oatmeal cookies

Serves 12

These cranberry and white chocolate cookies are soft and chewy for a special festive bake.  They are also gluten and dairy free. 

Ingredients:

• Wet ingredients

• 1/3 cup EVOO

• 1 medium egg

• 1 tbsp vanilla extract

• Dry ingredients 

• ¼ cup brown sugar

• ¼ cup unrefined caster sugar

• 1 cup brown rice flour

• ¼ tsp sea salt

• ¼ tsp baking soda

• 1 tsp cinnamon 

• 1 cup gluten free rolled oats

• ½ cup dried cranberries (+ extra to sprinkle over the top)

• ¼ cup white chocolate chips (+ extra to sprinkle over the top)

*I used Moo Free for dairy free

Instructions:

1. Preheat the oven to 180 dc.  

2. In a medium bowl, add the EVOO and whisk in the egg and vanilla extract.

3. Add the brown and white sugar – whisk to make a creamy smooth mixture.  

4. Add the brown rice flour, sea salt, cinnamon and baking soda.  Whisk in.  

5. Add the oats and fully combine. 

6. Fold in the cranberries and white chocolate.  

7. Refrigerate for 1 hour ideally.  

8. Add 1 heaped tbsp of dough to form each cookie.  

9. Sprinkle the top with extra choc chips and cranberries.  

10. Bake for 12 minutes.

11. Remove from the oven and allow to cool.