Gluten Free White Chocolate Cranberry Oatmeal Cookies

Trying to cook for my family can be very challenging. We have so many different food allergies that have developed over the course of 8-9 years. I have to make sure everything is gluten free, corn free, cow milk free, preservative free, and brown rice free. Needless to say, I have to make most of what we eat from scratch.

If you were to ask me what one of my favorite gluten free cookies are, hands-down it would be the White Chocolate Cranberry Oatmeal Cookies. They are full of healthy nutritious ingredients and Kroger is the only place I've been able to find corn free white chocolate chips. So, let me take the time to show you how to make these wonderful cookies.

Ingredients
2/3 Cup Earth Balance Coconut Butter
2/3 Cup Sucanant
2 Large Eggs
1 1/2 Cups Bob's Red Mill Gluten Free Old Fashion Oatmeal
1 1/2 Cups Casey's Gluten Free Flour Mix
1 Tsp Baking Soda
1/2 Tsp Sea Salt
2/3 Cup Kroger's Private Selection White Chocolate Chips
3/4 Cup Preservative Free Dried Cranberries

Directions
Preheat oven to 375 degrees.

Use an electric mixer, beat butter and sucanant together in a medium mixing bowl until thoroughly mixed together. Add eggs, mixing well. Combine gluten free oats, gluten free flour mix, baking soda, and salt in mixing bowl. Mix well. Stir in cranberries and white chocolate chips.

Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack. Enjoy!