YIELD: 24 COOKIES
These soft clusters of fragrant citrus, tangy cranberry, and creamy white chocolate will have you reaching in the cookie jar again and again!
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Ingredients
2 tablespoons flaxseed meal
4 tablespoons water
½ cup non dairy margarine
½ cup unsweetened applesauce
1 cup sugar
1 teaspoon vanilla extract
½ teaspoon orange zest
1 teaspoon salt
1 teaspoon baking soda
1½ cups superfine or regular brown rice flour
1 cup cornstarch
½ cup tapioca flour
1 teaspoon xanthan gum
½ cup dried cranberries
½ cup non dairy white chocolate chips
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Directions
- Preheat oven to 375 °F.
- In a small bowl, mix together the flaxseed meal and the water and let rest until gelled, for about 5 minutes.
- In a large mixing bowl, cream together the margarine, applesauce, sugar, vanilla extract, and orange zest until smooth.
- In a medium bowl, whisk together the salt, baking soda, brown rice flour, cornstarch, tapioca flour, and xanthan gum.
- Gradually incorporate into the sugar mixture until a soft dough forms.
- Fold in the cranberries and white chocolate chips.
- Drop by the tablespoonful onto a parchment-lined cookie sheet, about 2 inches apart.
- Bake for 12 to 15 minutes, until golden brown on edges.
- Let cool completely before serving.
- Store in an airtight container for up to 1 week.
