Eosinophilic Esophagitis Friendly Oatmeal Cranberry White Chocolate Cookies
Total time1 hr 15 min
Prep time15 min
Cook time30 min
4.5(9)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
24 servings
- 1 cup (2 sticks) unsalted butter, softened
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ¾ cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 2 tsp vanilla extract
- 1 ½ cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- 3 cups old-fashioned rolled oats
- 1 ½ cups dried cranberries
- 1 cup white chocolate chips
Instructions
- 1
Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- 2
In a large bowl using a stand mixer or hand mixer, beat the softened butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 3 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!