These gluten-free white chocolate cranberry cookies are made with my all-time favorite gluten-free oatmeal cookie base. They’re are soft and chewy, and loaded with sweet white chocolate chips and dried cranberries!
You also might like these recipes for gluten-free oatmeal raisin cookies and gluten-free chocolate chip cookies.
Why I Love This Recipe
- Perfectly chewy – I use the base from my favorite gluten-free oatmeal chocolate chip cookies for this recipe. A combination of butter and coconut oil yield perfectly chewy cookies.
- Festive – Tart cranberries and rich white chocolate make a beautiful (and delicious) combination.
- Make-ahead -The cookie dough can be made ahead up to 3 days in advance. The cookies also freeze great, ready to place on Santa’s plate on Christmas Eve!
Ingredients You’ll Need
Here are a few notes on the key ingredients:
- Gluten-free flour: Be sure to use high-quality 1:1 gluten-free baking flour for this recipe. I always look for a version with xanthan gum to get the best results. I like using gluten-free flour in combination with almond flour for a better chewy texture.
- Almond flour: I like combining gluten-free flour and almond flour for the best texture. If you want these cookies to be nut-free, add an additional 1/4 cup of gluten-free flour in place of the almond flour.
- Butter/coconut oil: I always use salted butter instead of unsalted. I like the hint of coconut flavor that comes from the coconut oil. It pairs well with the white chocolate and dried cranberries!
How to Make These Cookies
- In a medium bowl, whisk together the dry ingredients.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a handheld mixer) combine the butter, coconut oil, brown sugar and white sugar.
- Beat until smooth and fully incorporated. Mix in the egg and then the vanilla, scraping down the sides of the bowl as needed.
- Add the dry ingredients to the bowl. Mix until fully incorporated.
- Add the oats, dried cranberries, and white chocolate chips and mix on low until combined.
- Refrigerate the dough for 1 hour.
- Preheat the oven to 375F. Line 2 baking sheets with parchment paper or silicone mats. Use a cookie scoop to portion out 2 tablespoon-size rounds and bake for 12-15 minutes.
- Cool on the pan for 2 minutes, then transfer to a wire cooling rack to continue cooling. Enjoy!
Storage Instructions
Store these white chocolate cranberry cookies in an airtight container for up to five days. You can also store cookies in a Ziplock bag in the freezer for up to three months.
Recipe Tips
- For dairy-free cookies: Use vegan butter in place of regular butter.
- For nut-free cookies: Add an additional 1/4 cup gluten-free flour in place of the almond flour.
- For chewy, non-gritty cookies: After you mix the dough together it’s important to give it a 1-hour chill. This gives the gluten-free flour time to hydrate and really makes a difference. It’s key for non-gritty gluten-free cookies!
More Gluten-Free Christmas Treats
- Gluten-Free Starbucks Bliss Bars
- Gluten-Free Shortbread Cookies
- Gluten-Free Christmas Cookies
- Gluten-Free Sugar Cookies
- Soft Caramels
- Marshmallow Cream Fudge
I hope you love this recipe as much as we do! If you try these gluten-free white chocolate cranberry cookies, be sure to leave me a comment/rating below. I’d love to hear from you!
Gluten-Free White Chocolate Cranberry Oatmeal Cookies
These gluten-free white chocolate cranberry cookies are soft and chewy, dotted with sweet white chocolate chips and tart, dried cranberries. They're the perfect alternative to classic oatmeal cookies!
Ingredients
DRY INGREDIENTS:
- 1 1/2 cups (225g) gluten-free 1:1 baking flour
- 1/4 cup (25g) almond flour (or and additional 1/4 cup gluten-free 1:1 baking flour for nut free)
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
WET INGREDIENTS:
- 1/2 cup (113g) butter softened
- 1/4 cup (54g) coconut oil, softened
- 1 cup (213g) brown sugar
- 1/2 cup (100g) white sugar
- 2 teaspoons vanilla extract
- 2 large eggs
OTHER:
- 2 cups (200g) gluten-free rolled oats
- 3/4 cup (105g) sweetened dried cranberries
- 3/4 cup (140g) white chocolate chips
Instructions
- In a medium bowl, whisk together the dry ingredients.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl using a handheld mixer) combine the butter, coconut oil, brown sugar and white sugar. Beat until smooth and fully incorporated. Mix in the egg and then the vanilla, scraping down the sides of the bowl as needed.
- Add the dry ingredients to the bowl. Mix until fully incorporated. Add the oats, dried cranberries, and white chocolate chips and mix on low until combined.
- Refrigerate the dough for 1 hour.
- Preheat the oven to 375F. Line 2 baking sheets with parchment paper or a silicone mat. Scoop out 2 tablespoon-size rounds and bake for 12-15 minutes. Cool on the pan for 2 minutes, then transfer to a wire rack to continue cooling. Enjoy!
Notes
RECIPE NOTES
-
- For dairy-free cookies: Use vegan butter in place of regular butter.
- For nut-free cookies: Add an additional 1/4 cup gluten-free flour in place of the almond flour.
- For chewy, non-gritty cookies: After you mix the dough together it’s important to give it a 1-hour chill. This gives the gluten-free flour time to hydrate and really makes a difference. It’s key for non-gritty gluten-free cookies!
Nutrition
Calories: 217kcal | Carbohydrates: 30g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 139mg | Potassium: 62mg | Fiber: 2g | Sugar: 20g | Vitamin A: 140IU | Vitamin C: 0.04mg | Calcium: 37mg | Iron: 1mg
Can the sugars be replaced with zero calorie sugars
Hi Tammy, we haven’t tried that substitution, so we can’t say for sure. It will probably compromise the flavor and texture of the cookies quite a bit. But let us know if you try it!
Omg! These were amazing!! I was worried the dough wasn’t wet enough but they turned out perfect! So delicious!
Hi Shannon, yay! Glad you enjoyed them and thanks for the great review!
Can you make into balls and freeze to bake later?!
Definitely, Amy! The dough balls should keep for 3 months in the freezer. We hope you enjoy the cookies!
Would coconut flour work in place of the almond flour?
Hi Cynthia, unfortunately coconut flour won’t work as a 1:1 swap for the almond flour and will cause dry, crumbly cookies. Coconut flour is very absorbent and would require further changes to the recipe. If wanting to sub out the almond flour, it’s best to use more of the gf 1:1 baking flour in its place. We hope this helps!
Could I use all almond flour
Hi Janette, unfortunately almond flour doesn’t work as a 1:1 swap for the gluten-free 1:1 flour as their properties are very different. Using all almond flour would require multiple changes to the recipe to ensure the structure and texture turn out well. We’re sorry!
Excellent recipe! I even overbaked one batch and they are still good – just a little crunchy. Look just like the picture.
We’re so pleased to hear how much you enjoyed the cookies, Pamela! Thank you for sharing your positive baking experience with us!
Hi! I want to try this recipe but I’m curious to know why you used baking soda instead of baking powder. Also, can I use avocado oil instead of coconut?
Hi Meghry, we recommend baking soda in this recipe because it works with the brown sugar to create a chewy texture whereas baking powder would result in a more cake-like cookie. You can definitely try the avocado oil, but since it’s liquid at room temperature and coconut oil is solid, you may want to chill the dough longer to ensure they don’t spread too much. We hope you enjoy the cookies!
Oh my goodness. I am the only gluten free member of my family and I made these cookies for a family gathering and it was the only dessert that was all gone by the end of the night. Everyone loved these and they all said they could not tell at all that they were gluten free. These cookies are pure perfection. Amazing recipe