Cranberry & White Choc Soft Cookies
A delicious gluten free soft cookie
Equipment
- Baking tray
- Scales
- Bowl
- teaspoon
- Spoon
- Oven
Ingredients
- 225 g cream cheese
- 250 g smooth peanut butter preferably sugar free
- 150 g brown sugar
- 1 tsp vanilla extract optional
- 1 egg
- 1 tsp bicarbonate of soda
- 50 g dried cranberries
- 75 g white chocolate chopped into cm sized chunks
Instructions
- Oven, 180c
- Mix the cream cheese, peanut butter, sugar and vanilla, then beat in the egg and bicarb to make a soft dough. Stir in the cranberries and white chocolate.
- Using a teaspoon or small scoop, spoon walnut sized mounds of dough on a greased/lined baking tray. You may need 2 trays as the cookies do spread a little, so make sure you leave enough space.
- Bake for 15 - 20 mins until the edges start to turn golden. If you prefer a flatter cookie, you can either press down gently with a wet spatula before baking, or halfway through cooking, take the tray from the oven using gloves/towel and bang on a hard surface. This flattens out the cookies.
- Allow to cool at least 10 mins on the baking tray before transferring to a cooling rack to cool fully.Enjoy
Notes
These cookies are very soft and almost cake like, but so delicious.
Store in an airtight container for up to 4 days. If they do last that long, or you wish to keep them longer, store in the fridge.
You can also freeze these for up to 6 months, just pop in a reusable bag or container and take out what you need to defrost. It will be easier to separate them if you pop some greaseproof paper between each cookie. If you want that freshly baked smell and gooey chocolate, pop them on a greased/lined tray and bake in a pre-heated oven (180c) for 5 mins.