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
Hello! I just wanted to clarify- if I am using the 1:1 Baking Gluten Free flour, I am using 1/2 cup total? I am so excited to make these! Thank you so much!
Hi Lauren, this recipe calls for 1 1/2 cups of gluten-free 1:1 flour plus 1/4 cup of almond flour as the flour base for the dry ingredients. We hope this answers your question! Happy baking!
These look delightful! Has anyone tried with a flax egg or alternate for those with egg allergies? Thanks!
Hi Kelly, thank you for your question! We don’t typically bake with egg substitutes to say for sure. You could try Bob’s Red Mill egg replacer or a similar product. We’d love to hear how it goes!
Are the gluten free rolled oats old fashioned or quick cooking? I have both.
Hi Theresa, it’s best to use gf old fashioned rolled oats for this on! They hold up better for baking. We hope you enjoy the recipe!
So yummy. I made them with all 1:1 flour and they were a hit at my office! People were SOOO shocked it was gluten free! Are we able to refrigerate the dough overnight and bake in the AM?
Hi Bee, we’re so happy to hear the recipe was such a hit! Thanks for sharing! Yes, you can refrigerate it overnight. Make sure you wrap it tightly or put it in an airtight container. If it is too firm to handle the next day, let it sit out at room temperature for about 15 minutes. Happy baking!
I want to try these, what can I replace the coconut oil with/ I can’t have coconut
Hi Mary, you could try replacing the coconut oil with more butter or a neutral oil, like avocado. Keep in mind that the substitutions may cause the cookies to spread more and not be quite as chewy. We hope these ideas help!
OMG!!! My family refer to these cookies as “CRACK” cookies. Recently added gluten free to our family due to 1 member having an autoimmune diagnosis. Several members have verbalized their dislike of gluten free options/choices. Found this recipe and it has become the family favorite. So much so that my away at college daughter requested a that I make a big enough batch for her college team.
Yay! We’re so glad these cookies have been such a hit with your family! Thank you for sharing your experience with us.
Absolutely delicious! Made with regular chocolate chips and my husband voted them the best gluten free cookies I’ve made so far!
We love to hear that, Alisa! Thank you for taking the time to comment.
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!
These cookies were beyond delicious!! I couldn’t even tell they were made with gluten free flour! Soooo good!!!
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.
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!!
Delicious chewy cookies!
Made these with my family and we enjoyed making these adorable cookies! They turned out so chewy and decadent.
Delicious! We love these. I used milk chocolate and white chocolate chips and they were perfect.
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!