Ingredients

1 cup (2 sticks) butter or butter alternative

1 1/2 cup sugar, (I like to combine 1 cup evaporated cane juice or regular sugar and 3/4 cup brown sugar for a richer taste)

2 eggs or egg alternative (see package for substitution)

1 tsp vanilla extract

1 cup gluten-free chocolate chips, semi-sweet or milk

2 1/4 cups Bella Gluten-Free All Purpose Baking Mix

1 tsp baking powder

1 cup crasins or dried cranberries

4 oz white chocolate for drizzle

Prep:
15 min

Directions:
Mix it Up

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or light grease.

In a large bowl, mix butter and sugar until soft and blended. Add eggs, extract and stir until combined. Add chocolate chips, crasins and Bella Gluten-Free All Purpose Baking Mix and baking powder and mix until well incorporated.

Roll dough into balls (desired size). Place on cookie sheet and bake for 12-14 minutes. Melt white chocolate in the microwave for 30 second at a time until smooth when stirred. With a spoon swirl chocolate over the top of cooled cookies. Let sit for an hour to dry.