Scrape the sides of the bowl with a rubber spatula and add the egg and vanilla extract. Beat on medium to medium-high speed until the egg is well combined with the creamed butter and sugar mixture (wet ingredients). Scrape the sides of the mixer again with a rubber spatula.

In a separate bowl, stir together the gluten-free all-purpose flour, baking powder, baking soda and sea salt.

Pour the dry ingredients into the mixer with the wet ingredients and beat on medium speed until a thick cookie dough forms.

Add in the dried cranberries, macadamia nuts, and white chocolate chips. Beat just until these ingredients are well-distributed throughout the dough.

When you’re ready to bake the cookies, preheat the oven to 350 degrees Fahrenheit.

Line a large baking sheet with parchment paper.

Drop mounds of dough onto the prepared baking sheet, leaving plenty of space between each ball of dough. The cookies will spread substantially during the baking process. You can make any size cookies you like or use a small cookie scoop to make small cookies.

Bake on the center rack of the preheated oven for 11 to 13 minutes, or until the edges are lightly golden brown. 9 to 11 minutes results in chewier cookies and 12 to 13 minutes results in crispier cookies. The exact baking time will depend on the size of your cookie dough balls and the temperature of the cookie dough going into the oven. Small cookies will take less time (about 9 to 10 minutes). Large cookies will require about 11 to 13 minutes.

Remove the cookies from the oven and allow them to cool on the baking sheet for at least 10 minutes before moving them. You can transfer them to a wire rack after the initial 10 minute cooling period if you’d like.