Gluten Free Oatmeal Cranberry White Chocolate Cookies
Gluten Free Oatmeal Cranberry White Chocolate Cookies - One Bowl - Sweetened with Honey - Soft & Chewy
Ingredients
- 1 ¼ cups almond flour
- ⅓ cup gluten free oats
- 3 tbsp coconut flour
- ¼ cup melted coconut oil
- ⅛ cup creamy almond butter
- 1 egg - (at room temp.)
- ⅓ cup Wholesome Organic Honey
- ¼ cup white chocolate chips
- ¼ cup dried cranberries (I used unsweetened)
Instructions
- Mix together all ingredients until well-combined. Freeze the cookie dough for 10 minutes.
- Use a 2 tbsp scoop and roll the dough into balls, place on a baking sheet lined with parchment paper and flatten with your hand. Bake for 9-12 min. in a 350 degree oven.
- Place the cookies onto a wire rack to cool completely.
- I drizzled mine with white chocolate!
- Place the cookies in an airtight container and store in the fridge for about 4 days. You can also store the cookies in the freezer.
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.
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