Delight in these soft, gluten-free cookies packed with sweet white chocolate chips and tart dried cranberries, perfect for a cozy treat.
1. Preheat oven to 350°F (180°C). 2. In a bowl, mix almond flour and coconut sugar. 3. Add softened butter and egg, stirring until a dough forms. 4. Fold in white chocolate chips and dried cranberries. 5. Scoop dough onto a baking sheet lined with parchment paper. 6. Bake for 12-15 minutes or until edges are golden. 7. Let cool before serving.
¾ cup almond flour 2 ½ tbsp coconut sugar 1 ½ tbsp unsalted butter, softened 1 large egg ½ cup white chocolate chips ½ cup dried cranberries
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