These bad boys happen to be gluten-free!
Gluten-free cranberry & double chocolate rolled oat cookies…nom nom nom
|
White Rice Flour |
580g |
14.34% |
|
Sorghum Flour |
414g |
10.24% |
|
Baking Soda |
20.8g |
0.51% |
|
Salt |
12.5g |
0.31% |
|
Xanthan Gum |
02.5g |
0.06% |
|
Unsalted Butter, melted |
600g |
14.83% |
|
Brown Sugar, Light |
1000g |
24.72% |
|
Egg, Whole |
415g |
10.26% |
|
Gluten Free Oats |
1000g |
24.72% |
|
Cranberries, Dried |
500g |
12.36% |
|
Chocolate Chips, White |
600g |
14.83% |
Blend your flours, baking soda, salt, and xanthan together. In a separate bowl, blend butter, sugar, and eggs. Add wet ingredients to the dry, and mix until evenly incorporated. Fold in oats, cranberries, and chocolate chips. Refrigerate for 1/2 hour.
Plop 1 heaping tablespoon of dough on a parchment lined baking sheet, and cook for 15 minutes in a 350°F oven. You will need to form the cookies before you bake then, because they do not spread out on the pan like a traditional cookie. Also, let the cookies sit for 5 minutes before placing on a cooling rack.
Drizzle the top with melted bittersweet chocolate and a little sea salt if you are feeling sassy.
More of the same…nom nom nom
