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Welcome Eva Bee to Coral! In this series, Eva Bee will share unique “Nom Essentials”, developing dishes that satisfy someone with or without a dietary intolerance!
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Gluten Free Cranberry Chocolate Chip Cookies

INGREDIENTS:
1 1/4 cup brown sugar
1/4 cup vanilla sugar
1 egg
1 egg yolk
8oz butter
1 1/2 tsp vanilla extract
2 cups white rice flour
1/4 cup arrowroot flour
2 tbsp tapioca starch
1 tsp baking soda
1 tsp xantham gum
1 tsp grey sea salt
1 cup dark chocolate chips
1 cup dried unsweetened cranberries

DIRECTIONS:
Preheat oven to 350F
Add butter to a stand up mixer with a paddle attachment and beat with brown and vanilla sugar for 5-7 minutes. Add vanilla extract.
Add egg and egg yolk to butter and sugar and beat for 3 minutes.
Mix dry ingredients in another bowl with a whisk.
On low speed, slowly add the dry ingredients to the wet. Mix until dry ingredients are fully incorporated.
Finally mix in the chocolate and cranberries until incorporated.
Roll cookies into a 1″ ball and place on a baking tray lined with a baking sheet.
Bake in the oven for about 12 minutes or until they begin to look golden brown around the edges.
Allow to cool on the tray for 3 minutes then carefully place on a cooling rack to harden slightly.

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