Using a spoon, mix together the sugar, gluten-free flour, baking soda, cinnamon, cloves, ginger, salt, and rolled oats in a bowl and set aside.

If your almond butter is more solid than liquid - melt it by placing it in a microwave-safe bowl and microwaving it on high for 10–20 seconds.

Then, using another spoon or whisk, vigorously mix in the oil and vanilla extract.

Make sure the mixture isn't hot and mix in the eggs

Pour the wet ingredients into the bowl with the dry ingredients and mix well. You can use your spoon or use your hands for best results.

Add in the dried cranberries and walnuts and mix well.

When ingredients are well incorporated, start grabbing handfuls of dough and squeezing them together. The dough will be a bit like crumbs, but should hold together when squeezed. If it is more crumbly and will not stick together, add a tablespoon or two more of oil. Shape into ovals/circles and bake on parchment-lined baking tray for 12 - 14 minutes.

Remove from oven and set aside to cool down. You don't want to skip this step.

When cool, melt the white chocolate over a double boiler or like I did by placing it in a microwave-safe bowl and microwaving it on high for 20–30 seconds. Remove from microwave, give white chocolate a stir, and microwave another 20–30 seconds until white chocolate is melted and smooth.

Drizzle cookies with melted white chocolate and enjoy!