- 1 cup self rising gluten free flour (or use plain and add 1tsp of baking soda)
- 1 cup Narin’s gluten free oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon gluten free baking powder
- 1/2 teaspoon Xanthan gum
- 10 tablespoons unsalted butter, room temperature
- 1/2 cup sugar
- 1/2 cup (packed) golden brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup semisweet chocolate chips
- 1/2 cup white chocolate chips
1/2 cup dried cranberriesPosition rack in center of oven and preheat to 350°F. (180°C) Line 2 large rimmed baking sheets with parchment paper. Whisk flour, baking powder, Xanthan gum, cinnamon, and salt in medium bowl to blend. Using electric mixer, beat butter and both sugars in large bowl until smooth. Beat in egg and vanilla. Add flour mixture and oats and stir until blended. Stir in all chocolate chips and cranberries.
Leslie’s Top Tip: It’s always important to read food labels carefully. Although many recipes specify gluten free, it is possible to contaminate the dish without even knowing. Make sure that the processed ingredients that you purchase say Gluten Free or don’t mention “may contain traces of gluten”.
Chocolate or prepackaged dried fruit can be problematic as some brands are produced in factories that also manufacturer gluten products. Although rare, cross contamination can occur and cause real issues with those with celiac disease. If eating gluten free is a lifestyle choice or because of an intolerance, than most mainstream chocolate brands will be perfectly fine. Just be aware of who you are cooking for and what their level of tolerance is.