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.

gluten-free white chocolate cranberry cookies on a countertop


 

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

overhead shot of ingredients for gluten free oatmeal cranberry cookies

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!
A stack of gluten-free white chocolate cranberry cookies on a countertop with a hand picking up the top cookie

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.

gluten-free white chocolate cranberry cookies on a cooling rack

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

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 cookies on a baking sheet
5 from 12 votes

Gluten-Free White Chocolate Cranberry Oatmeal Cookies

Prep Time 1 hour 15 minutes
Cook Time 15 minutes
Servings 24
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!
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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

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Hi, I’m Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I’m here to share my tried-and-true recipes with you!

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Comments

  1. 5 stars
    My new go to Christmas cookie! Used the Enjoy Life White Chocolate mini chips, and Melt dairy free butter sticks to make them dairy free as well as gluten free. They’ve been a huge hit wherever I’ve taken them. Thank you!

  2. 5 stars
    A wonderful holiday oatmeal cookie; or really anytime, but the colors are perfect for the holidays. Easy to make (just remember to factor in the hour for chilling), and delightful taste. They bake up perfectly, and do not have the GF trademark grittiness. I took them to a party and people commented they had no idea they were gluten free.

  3. 5 stars
    I’m already rating these 5 star and I haven’t even baked them yet! But I snitched some dough before I put it in the fridge and I can’t wait til they’re baked!!

  4. 5 stars
    There is something about white chocolate & cranberry that makes whatever it is, irresistible! These cookies are so yummy!! They will be making their way on all our goodie plates!

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