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- Mixing Bowl (or Stand Mixer)
- Baking Trays & Parchment Paper
Ingredients
Flax Gel/Egg
- 5 TBSP Golden Flax Meal (Gerbs for Proper Results)
- 10 TBSP Water
Part 1
- 225 g Dairy Free Butter (8 ounces) room temperature, but not super soft
- 220 g Organic Light Brown Sugar
Part 2
- 200 g Organic GF PP Rolled Oats
- 180 g Brown Rice Flour, superfine OR Sorghum Flour, superfine
- 30 g Arrowroot
- 3 tsp Baking Powder
- 2 tsp Organic Vanilla Extract
- 2 tsp Organic Apple Cider Vinegar
- 1 tsp Sea Salt
Part 3
- 120 g Organic Cranberries
- 130 g White Chocolate Chips
Instructions
- Combine your flax and water together and set aside.
- Cream together your butter and sugar.
- Add your oats, flour, arrowroot, salt, vanilla, vinegar, and baking powder. Mix again, and the dough starts to form.
- Stop the mixer and add your flax gel. Mix until your dough forms nicely.
- Add your cranberries and chocolate chips and mix together one last time.
- Portion your dough into your desired cookie size. Place it on your baking tray lined with parchment paper.
- Roll the dough then flatten some (see video).
- Bake at 325f/160c for 18 minutes.
- Allow the cookies to cool on the tray for at least 15 minutes.
Video
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