Cranberry-Nut Chocolate Chip Cookies (lactose free) (gluten free)

Ingredients

• 140 g Gluten free flour mix
• 50 g Oats
• 1 1/8 tsp Baking powder
• 3/4 tsp Baking soda
• 3/4 pinch Sea salt
• 30 g Dried cranberries
• 3/4 tbsp Finely chopped walnuts
• 3/4 tbsp Semisweet chocolate chips, lactose free
• 55 g Cane sugar
• 55 g Unsalted butter, lactose free, softened
• 1 1/2 tbsp Honey
• 1 1/8 tsp Vanilla extract
• 3/4 pcs Egg
• 3/4 pcs Egg white
• 3/4 tsp Canola oil

Method

1. Combine flour, oats, baking powder, baking soda, pinch of salt, dried cranberries, chopped walnuts, and semisweet chocolate chips in a bowl. Set aside.
2. Take another bowl and add sugar and butter; beat with a mixer at medium speed until light and fluffy. Add honey, vanilla, egg, and egg white; beat well. Add flour mixture to sugar mixture; beat at low speed until well-blended. Cover and refrigerate for 8 hours or overnight.
3. Preheat oven to 350°C.
4. Drop batter by tablespoons onto a baking sheet coated with canola oil spraying it on top of the batter. Bake at 180°C for 10 minutes. Cool for 2 minutes on pans. Remove from pans, and cool completely on wire racks.