There’s just something special about these gluten-free oatmeal craisin cookies. The balance of chewy oats with the tangy burst of craisins and creamy white chocolate is simply irresistible.
These cookies offer a delightful twist to the classic oatmeal raisin cookies. The dried cranberries make them a little tangier, which is balanced by the sweetness from white chocolate chips.
Ground cinnamon gives these cookies a little bit of warmth, which makes them a family favorite during the fall and winter months. They’re the perfect cook to round out a cookie plate at Christmas or to bring to a cookie swap. But they’re just as much as at home in the spring and summer months for birthday parties, too.
You’ll love how simple these cookies are to make with just a few ingredients. They’re soft, chewy and so moist. The whole family will love them!
You’ll love this recipe because:
Ingredients
Ingredient Notes
- Gluten-free flour blend – I tested this recipe with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour. This flour blend already contains xanthan gum and is meant to be a 1-for-1 swap with all-purpose flour. I cannot verify that other brands of gluten-free flour will work, as I have not tested them.
- Baking soda and baking powder – For proper leavening, we use a combination of baking soda and baking powder in these cookies. Be sure that both ingredients are fresh.
- Salt – Use table salt or kosher salt in this recipe. Salt brings out the other flavors of the cookie, but the cookie itself will not taste salty.
- Ground cinnamon – This is the secret ingredient that gives the cookies their flavor, adding subtle warmth and spiciness to the cookies.
- Unsalted butter – Description in 1-2 sentences.
- 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.
- Vanilla extract – Use pure vanilla extract instead of imitation vanilla for best results.
- 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 the 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 or dried cherries for a variation.
One of the most common gluten-free baking mistakes is inaccurately measuring flour. When you scoop flour directly using a measuring cup, you risk compacting it, which can result in drier and denser baked goods. I recommend using a food scale to weigh your flour for the most consistent results. If you must use a measuring cup, use the “spoon and level” method. Gently spoon the flour into your measuring cup without packing it down, then use the flat edge of a knife to level it off.
Are oats gluten-free?
Oats are naturally gluten-free, but there are some important considerations to make if you have a gluten intolerance, allergy or celiac disease:
- Cross-contamination: Oats are often processed in facilities that also process wheat, barley, and rye, which contain gluten. This can lead to cross-contamination, making the oats unsafe for those with celiac disease or severe gluten sensitivity.
- Avenin: While oats themselves don’t contain gluten, they have a protein called avenin, which can cause reactions in some individuals with celiac disease. However, the majority of people with celiac disease can consume oats without any issues, as long as they are gluten-free.
- Certified Gluten-Free Oats: For those with celiac disease or strong gluten sensitivities, it’s important to buy oats that are certified gluten-free. This means they have been processed in a facility that doesn’t handle gluten-containing grains, reducing the risk of cross-contamination. I personally recommend using purity protocol oats, which are even safer than certified gluten-free oats.
If someone has celiac disease or a severe gluten sensitivity, using oats that adhere to the “Purity Protocol” is often recommended. Here’s why:
- What is Purity Protocol? The Purity Protocol is a set of stringent guidelines that some oat producers follow to ensure their oats are gluten-free from seed to packaging. This includes growing the oats in fields that have not grown gluten-containing grains for a specified amount of time, dedicated equipment and storage, and regular testing for gluten.
- Safety: Oats produced under the Purity Protocol are considered the safest for those with celiac disease because they eliminate potential sources of cross-contact at every step of the growing and processing stages.
- Certified Gluten-Free vs. Purity Protocol: While many products are labeled as “certified gluten-free,” this can sometimes mean the oats have been mechanically or optically sorted to remove gluten-containing grains. While effective, this process might not always be as reliable as Purity Protocol oats, especially for those who are highly sensitive or have celiac disease.
Step-by-Step instructions
These gluten-free white chocolate cranberry cookies are very simple to make with just a few ingredients. The below steps with matching photos are not the full recipe, but are meant to help you see the cookies made at various stages so you can make them perfectly every time!
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
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 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 as I have not tested them. I generally also have good luck with King Arthur Gluten-Free Measure for Measure Baking Flour (also contains xanthan gum) in my recipes.
Definitely! You can substitute dried cranberries with raisins, dried cherries, or even chopped dried apricots for a different flavor twist.
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.
Yes, you can prepare the dough and refrigerate it for up to 48 hours. When ready to bake, let it sit at room temperature for a few minutes to make scooping easier. You can also freeze the cookie dough balls for up to 3 months before baking. Freeze them in a single layer on a baking sheet for an hour and then transfer to a freezer-safe bag for longer storage.
hints & tips
Storage instructions
- Storage: Store cookies at room temperature in an airtight container for up to 3-4 days for optimal freshness.
- Freezer Option: For longer storage, you can freeze these oatmeal cookies. Once cooled, place them on a baking sheet and flash freeze for about 1-2 hours. After they’re frozen, transfer them into a zip-top bag or an airtight container, for up to 3 months.
- Reheat: Leave leftover cookies out at room temperature for about an hour to soften. Alternatively, for a quicker option, you can microwave a cookie for 10-20 seconds to warm them.
Serving suggestions
While I love these oatmeal cranberry cookies warm from the oven, they’re also great for using in other desserts, too!
You can sandwich two cookies with your favorite frosting. My brown butter cream cheese frosting or chocolate cream cheese frosting would both be delicious!
Use these gluten-free cookies for a gluten-free ice cream sandwich! Try it with vanilla ice cream, cinnamon ice cream, or toasted almond ice cream.
Break up chunks of the cookie and use it to top on your ice cream sundaes. They’re such a delicious ice cream topping!
Make a s’mores with your cookies! Substitute the graham crackers with these cookies and pair it with white chocolate and toasted marshmallows. This would work well with my air fryer s’mores recipe! It’s also a fabulous addition to a s’mores board, too.
More gluten-free cookies to try
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 gluten-free flour blend - 144g
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter - 113g, softened to room temperature
- 1/2 cup brown sugar - packed (100g)
- 1/4 cup granulated sugar - 50g
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup purity protocol oats - 100g, or gluten-free certified oats *(see notes)
- 3/4 cup white chocolate chips - 135g
- 1/2 cup dried cranberries - 70g
**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 gluten-free flour, xanthan gum (if using), baking soda, baking powder, salt and cinnamon. Set aside.
- In a large bowl, beat together granulated sugar, brown sugar and butter until creamed and smooth, about 2-3 minutes.
- Then, add in the egg and vanilla, and mix until combined, about 1-2 minutes.
- Add the gluten-free flour mixture to the cookie dough and mix until no more streaks of flour remain.
- Stir in oats, chocolate chips, and 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 the yellow #20 scoop), to scoop the dough and place on the prepared baking sheets, leaving at least 2 inches between each ball. You may want to bake the cookies in batches. Leave the remaining cookie dough balls in the refrigerator until you’re ready to bake them.
- Bake for 10-12 minutes at 350ºF (175ºC) on the center rack of the oven. If placing multiple baking sheets in the oven, switch their positions halfway through baking. Cool the cookies on the baking sheet for 5 minutes before transferring to wire racks to finish cooling.
Notes
- 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.
- 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 if other brands of gluten-free flour work in this recipe, as I. have not tested them.
- If you are gluten-free, be sure to use gluten-free certified oats or purity protocol oats. My preference is purity protocol oats as they are the strictest form of 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!