gluten-free oatmeal craisin cookies

These gluten-free oatmeal craisin cookies are super chewy, lightly spiced with cinnamon, and loaded with white chocolate and cranberries. They’re a fun twist on classic oatmeal raisin cookies, making them perfect for the holidays, birthday parties, or simply as a treat to brighten any day.

Let's make gluten-free oatmeal craisin cookies! Gather your ingredients.

Add the gluten-free flour blend, baking powder, baking soda, salt and cinnamon to a large bowl.

Whisk to combine. Set aside.

Add the granulated sugar, brown sugar and softened butter to another mixing bowl.

Cream together the butter and sugars for 2-3 minutes, until light and fluffy.

Add the egg and vanilla extract to the creamed butter mixture.

Mix until combined and smooth.

Add the dry ingredients to the wet ingredients.

Mix until combined and no more streaks of flour remain.

Add the gluten-free oats, dried cranberries and white chocolate chips to the cookie dough.

Stir until evenly distributed.

Chill the dough for at least 20 minutes. Scoop out cookie dough with a cookie scoop to ensure uniform dough balls.

Place the dough on a baking sheet lined with parchment paper, spacing them a few inches apart.

Bake for 10-12 minutes, until the edges are light golden brown.

Let the cookies cool for a few minutes before moving to a wire rack to finish cooling.

Enjoy these ooey gooey gluten-free oatmeal cranberry white chocolate cookies!

Grab the full recipe at the link below!