These gluten-free oatmeal craisin cookies swap the raisins in classic oatmeal raisin cookies for tangy dried cranberries and creamy white chocolate chips, with a little ground cinnamon for warmth. They’re chewy, not cakey, and the tart-sweet combination keeps them from tasting one-note.
They come together with a handful of pantry staples and no stand mixer required, just a bowl, a spoon, and 20 minutes to chill the dough. I make a batch for nearly every cookie plate between Thanksgiving and New Year’s, but they hold up just as well at a summer bake sale.
Why You’ll Love This Recipe
Ingredient notes:
- Gluten-free flour blend – I tested this recipe with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour, which already contains xanthan gum and is meant to be a 1-for-1 swap with all-purpose flour. King Arthur Gluten-Free Measure for Measure Baking Flour (also contains xanthan gum) has worked well in my other recipes too, but I haven’t specifically tested it in this one.
- Ground cinnamon – This is the secret ingredient that gives the cookies their flavor, adding subtle warmth and spiciness to the cookies.
- Unsalted butter – Make sure it’s softened to true room temperature before creaming. If it’s too cold, the dough won’t cream properly and the cookies can turn out dense.
- Sugar – I used a combination of granulated sugar and light brown sugar in this recipe to get the perfect chewiness, browning, and sweetness.
- Egg – All you need is one large egg for this recipe. In the US, a large egg is 50g. If you are outside of the US, your egg sizes may vary, so I’d recommend whisking the egg in a bowl to combine the egg white and yolk and then measuring out 50g total.
- Gluten-free oats – While oats themselves do not contain gluten, they are often commingled with gluten in the fields and manufacturing processes, which makes them not gluten-free. Use purity protocol oats, which are oats that have not been grown in fields with wheat for a specified amount of time. See my notes within the post to learn more about gluten-free oats.
- White chocolate chips – I love the sweetness that white chocolate chips bring to the cookies. You can use a white chocolate bar that you cut up into chunks if you prefer. A combination of white chocolate and dark chocolate would also be delicious.
- Dried cranberries – I used the Craisins brand of dried cranberries, but any brand will work. You can also swap with raisins, dried cherries, or chopped dried apricots for a variation.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
Stop Scooping Your Flour
One of the most common gluten-free baking mistakes is inaccurately measuring flour. Scooping flour directly with a measuring cup can compact it, leading to drier, denser baked goods. Use a food scale to weigh your flour for the most consistent results, or use the “spoon and level” method: gently spoon the flour into your measuring cup without packing it down, then level it off with the flat edge of a knife.
Are oats gluten-free?
Oats are naturally gluten-free, but they’re often grown and processed near wheat, barley, and rye, so cross-contamination is the real risk, not the oat itself. Oats also contain a protein called avenin, which a small number of people with celiac disease react to even when the oats are gluten-free.
For that reason, I use purity protocol oats, not just “certified gluten-free” oats. Purity protocol oats are grown in dedicated fields that haven’t touched gluten-containing grains and are tested throughout processing, which makes them the safer choice for celiac disease or a severe gluten sensitivity.
Recipe FAQs
Absolutely! Feel free to use a white chocolate bar and cut it into chunks. You can also replace them with dark or milk chocolate chips. If you aren’t a fan of chocolate at all, just omit them instead.
I recommend chilling for at least 20 minutes before baking to ensure that the cookies do not spread too much. The chilling also lets the flavors of the cookies meld together better. While you can technically skip it, chilling is recommended for the best texture and flavor.
Expert Tips
Storage Instructions
These cookies hold their texture well, so leftovers are worth keeping around.
Room Temperature Storage
Store in an airtight container for up to 3 to 4 days for optimal freshness.
Freezer Storage
Once cooled, flash freeze on a baking sheet for 1 to 2 hours, then transfer to a zip-top bag or airtight container for up to 3 months. Let frozen cookies sit out for about an hour to soften, or warm them in the microwave for 10 to 20 seconds.
Serving Suggestions
These cookies hold up well in other desserts too, not just on their own.
- Frosting Sandwiches – Sandwich two cookies with brown butter cream cheese frosting or chocolate cream cheese frosting.
- Ice Cream Sandwiches – Use them in place of store-bought wafers with vanilla, cinnamon, or toasted almond ice cream.
- Ice Cream Topping – Break cooled cookies into chunks and sprinkle over ice cream sundaes.
- S’mores – Swap in these cookies for graham crackers with white chocolate and toasted marshmallows, the way I do in my air fryer s’mores or on a s’mores board.
Did you make this recipe?
I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.
Gluten-Free Oatmeal Craisin Cookies
Ingredients
- 1 cup (140 g) gluten-free flour blend
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup (113 g) unsalted butter - softened to room temperature
- ½ cup (100 g) brown sugar - packed
- ¼ cup (50 g) granulated sugar
- 1 large egg - room temperature
- 1 teaspoon vanilla extract
- 1 cup (100 g) gluten-free old-fashioned rolled oats - I use purity protocol oats
- ¾ cup (135 g) white chocolate chips
- ½ cup (70 g) dried cranberries
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- Preheat the oven to 350ºF (175ºC). Line 2-3 baking sheets with parchment paper. Set aside.
- In a bowl, combine 1 cup (140 g) gluten-free flour blend, ½ teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, and 1 teaspoon ground cinnamon. Set aside.
- In a large bowl, beat together ½ cup (113 g) unsalted butter, ½ cup (100 g) brown sugar and ¼ cup (50 g) granulated sugar until creamed and smooth, about 2-3 minutes.
- Add 1 large egg and 1 teaspoon vanilla extract, and mix until combined, about 1-2 minutes.
- Add the flour mixture to the wet ingredients and mix until no streaks of flour remain.
- Stir in 1 cup (100 g) gluten-free old-fashioned rolled oats, ¾ cup (135 g) white chocolate chips, and ½ cup (70 g) dried cranberries until fully incorporated.
- Chill the dough for at least 20 minutes to let the flavors deepen.
- Use a 3-tablespoon cookie scoop (or a #20 scoop) to portion the dough onto the prepared baking sheets, leaving at least 2 inches between each ball. Bake in batches if needed, keeping the remaining dough balls refrigerated until ready.
- Bake for 10-12 minutes at 350ºF (175ºC) on the center rack. If baking multiple sheets at once, switch their positions halfway through.
- Cool the cookies on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling.
Notes
- Gluten-Free Safety: If you have celiac disease or are on a gluten-free diet for other reasons, be sure to double check that all ingredients are gluten-free, as manufacturing practices can change from time to time.
- Flour Blend: I tested this recipe with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag), which already contains xanthan gum. I cannot verify that other brands of gluten-free flour will work in this recipe, as I have not tested them.
- Oats: If you are gluten-free, be sure to use certified gluten-free oats or purity protocol oats. My preference is purity protocol oats, since they’re the strictest standard for gluten-free oats.
I love these cookies! I’ve made them 3 times now and find myself reaching for this recipe every time I’m craving a sweet treat or needing to bring a dessert. They are delicious!
I’m so glad you love them, Chall! These are one of my favorites, too. Especially in the fall!
Perfect snow day cookies!
I have also made these 3-4 times and it’s now my go-to cookie when I’m craving a sweet treat! Sooo so good and such an easy recipe!
I look so forward to making these. I realized I have craisins and not cranberries…is this a good substitution or would it be too sweet? Thanks!
Hi Betty! That’s exactly what I used so you are good to go! Enjoy!