Cranberry Orange Gluten Free Cookies ©heather irwin

Cranberry Orange Gluten Free Cookies

Despite some unusual ingredients, this is a moist, delicious little cookie that’s a refreshing change from the usual holiday mix.

Submitted by Sarah Smith-Benjamin 

Ingredients1 and 1/2 cups brown rice flour
1/2 cup sorghum flour
1 teaspoon xanthan gum
1 teaspoon baking powder
1 teaspoon salt
1/2 cup extra virgin olive oil
1/2 cup coconut milk
1/4 cup maple syrup
1/2 cup yellow sugar
1 teaspoon vanilla
zest of one orange
1 cup dried cranberries

1. Heat oven to 350 degrees.

2. Mix all ingredients until combined.

3. Drop by tablespoonfuls on a parchment lined cookie sheet.

4. Bake 15-20 minutes or until golden.

Notes for folks new to gluten-free cooking: Some of these ingredients can be a bit tricky to find, but Bob’s Red Mill carries brown rice flour, xantham gum and sorghum flour and you can usually find all of these at specialty grocers like Whole Foods. G&G carries most of the ingredients (though I had a hard time finding the sorghum  flour). I wasn’t sure what “yellow sugar” was, so I used raw sugar.