Miss Cristina

Gluten-Free White Chocolate Cranberry Cookies Ingredients: ⅔ cup butter-flavored Crisco shortening ¾ cup packed light brown sugar ½ cup granulated sugar 1 large egg 2 tablespoons orange juice 1 teaspoon vanilla extract 2 cups Bob’s Red Mill Gluten Free All Purpose Flour Blend 1½ teaspoons salt ½ teaspoon baking soda ½ teaspoon xanthan gum 1 cup white chocolate chips ¾ cup dried cranberries Instructions: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Beat the shortening and both sugars until smooth. Beat in the egg, orange juice, and vanilla. Mix in the gluten-free flour, salt, baking soda, and xanthan gum until combined. Fold in the white chocolate chips and dried cranberries. Scoop tablespoon-sized portions onto the baking sheets, leaving at least 2 inches between cookies. Bake for 10–12 minutes, until the edges turn golden. Cool on the baking sheet for 2–3 minutes, then transfer to a wire rack. Skip the added xanthan gum if your flour blend already contains it. Use gluten-free-labeled ingredients throughout.