Cranberry White Chocolate Oatmeal Cookies (Gluten-free)

Cream butter, sugars, egg, water, and vanilla on medium speed with an electric mixer until light and creamy. Combine flour, xanthan gum and baking soda. Add to the creamed mixture, beating on low speed until blended. Stir in oats, white chocolate chips, dried cranberries and chia seeds.

Refrigerate dough for 1 hour. Do not skip this step—I did for the first batch, and ended up with one large cookie on the tray.

Preheat oven to 350ºF. Drop dough by heaping teaspoonfuls onto greased or parchment paper-lined baking sheets. Bake for 11-15 minutes, or until light golden.