Description
A delicious gluten-free bar cookie loaded with cranberries and white chocolate. All prepared in one sheet pan. Instant cookies in 20 minutes.
Ingredients
- 12 Tablespoons Salted Butter
- 1 cup Light Brown Sugar
- ¼ cups Granulated Sugar
- 1 Egg
- 2 cups Gluten Free Flour Blend With Xanthan Gum
- 1 teaspoon Baking Powder
- 1-½ cup Dried Sweetened Cranberries
- 1 cup White Chocolate Chips
Preparation
Preheat oven to 350ºF. Spray a 10 x 15 sheet pan with cooking spray. Cut a piece of parchment paper so that paper hangs over each short side by 1 inch. Press the paper into the pan; the cooking spray will help to anchor the paper. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugars for 2 minutes. Add egg and mix until incorporated.
Gradually add flour and baking powder, mixing until just combined. Fold in dried cranberries and white baking chips.
Spread and/or press the dough into the prepared sheet pan. Try to spread the dough across the sheet as evenly as possible.
Bake for 20 minutes. Allow the cookies to sit in the pan for 15 minutes. Using a pizza wheel, slice the cookies into the desired size. I typically create 18 to 24 cookie bars.
Note: There are a number of fruit juice infused dried cranberries on the market. I tested this recipe using both regular cranberries and cherry-juice infused cranberries. Any flavor would work very well!
