White Chocolate Orange Cranberry Cookies

White Chocolate Orange Cranberry Cookies

Learn how to make these super crispy orange flavour almond cookies with dried cranberries and dairy free white chocolate pieces. Irresistible gluten free and dairy free cookies that are a must try!

Course Baked goods

Cuisine American

Prep Time 30

Cook Time 30

Total Time 1

Servings people

Calories 405kcal

Author Charla

Ingredients

2½ cup gluten free flour (340g)
¼ cup almond flour (28g)
½ teaspoon baking soda (2g)
½ teaspoon cream of tartar (1.5g)
½ teaspoon pink salt (3g)
¾ cup raw cane sugar (150g)
1 cup dairy free butter (212g)
1 egg
1 tablespoon orange essence (15g)
¾ cup dairy free white chocolate (100g) pieces or chips
¾ cup dried cranberries (100g)

Instructions

Line a baking dish with parchment paper and set aside.In a large bowl, combine the gluten free flour, almond flour, cream of tartar, baking soda, pink salt and set aside.
Mix the dry ingredients to thoroughly combine.
Add the dairy free butter and raw cane sugar to a stand mixer.
Cream the butter and sugar until fluffy, start on the low setting and gradually move to the high setting (this will take several minutes).
Once fluffly, add the egg, vanilla, orange essence and mix on the low setting for 2-3 minutes.
While the mixer is running, add the ingredients in increments, increase the mixer to high and mix for further 2 minutes until a pliable cookie dough is formed.
Use a spoon to manually mix in the dried cranberries and dairy free white chocolate.
Knead the dough into a pliable dough ball, it should be slightly sticky but manageable to form a ball, if not add more flour a tablespoon at a time, if needed.
Cover the dough ball with saran wrap/cling film and chill in the refrigerator for atleast an hour (the longer you chill it for, the more managable the dough will be).
Preheat the oven to 160C/325F/gas mark 3.
Lay a piece of parchment paper on an even surface.
Unwrap the dough and place it on top of the parchment paper.
Place another piece of parchment paper on top of the dough so it is sandwiched in between.
Use a rolling pin to roll the dough flat to about ½inch in thickness.
Use a cookie cutter to cut out the cookies (make sure to press down firmly to cut through the dried fruit).
Carefully place the cookies on the baking tray, you may need to use a pallet knife to lift them.
Bake for 8-10 minutes or until slightly golden but soft in the inside (the cookies will continue to bake as they cool down).
Remove the oven and allow to completely cool before consuming.

Notes

- Do not skip the step instructions about chilling the cookie dough. The longer you leave it to chill, the more manageable it will be.
- There should be enough cookies for up to 5 people, this depends on the size and the total amount of cookies that are made.

- I used my own homemade Gluten Free Flour Blend to make this recipe.

- I recommend using a stand mixer to make these cookies because creaming the sugar and butter is very labour intense.

- The cookie dough should be pliable, too sticky, but manageable, if it is too sticky you will need to add more flour, a tablespoon at a time.

- This batch of cookie dough makes about 15-16 cookies in total.

- Make sure you are using the gluten free flour(s) as written, but substitute anything as I haven't tested it and if you do, then you are responsible for the outcome (good/bad).

- Make sure you are using ALMOND FLOUR and NOT ALMOND MEAL.

- Any leftover cookies so be stored in an airtight container for up to 3 days.

Nutrition