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A stack of gluten-free white chocolate oatmeal cranberry cookies with the top two cookies ripped in half to see the inside.
5 from 3 votes

Gluten-Free Oatmeal Craisin Cookies

These gluten-free oatmeal craisin cookies are soft and chewy, packed with tart dried cranberries and sweet white chocolate chips, with just enough cinnamon to round out the flavor. The dough only needs 20 minutes in the fridge, so you can go from mixing bowl to cookie plate in under an hour.
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Prep Time 10 minutes
Cook Time 12 minutes
Chilling Time 20 minutes
Total Time 42 minutes
Servings 18 cookies
Metric - US Customary

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

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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.
    A glass mixing bowl with gluten-free flour, ground cinnamon, salt, baking soda and baking powder before whisking together.
  • 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.
    A glass mixing bowl of a creamed butter and brown sugar mixture.
  • Add 1 large egg and 1 teaspoon vanilla extract, and mix until combined, about 1-2 minutes.
    A glass mixing bowl of a creamed butter and brown sugar mixture.
  • Add the flour mixture to the wet ingredients and mix until no streaks of flour remain.
    A glass mixing bowl of gluten-free batter topped with gluten-free flour blend.
  • 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.
    A glass mixing bowl of gluten-free cookie dough topped with dried cranberries, white chocolate chips and gluten-free certified oats.
  • Chill the dough for at least 20 minutes to let the flavors deepen.
    A glass mixing bowl of gluten-free oatmeal cranberry white chocolate cookie dough.
  • 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.
    An overhead view of six oatmeal cranberry cookie dough balls on a baking sheet lined with parchment paper.
  • Bake for 10-12 minutes at 350ºF (175ºC) on the center rack. If baking multiple sheets at once, switch their positions halfway through.
    An overhead view of six gluten-free oatmeal cranberry cookies with white chocolate on a baking sheet lined with parchment paper.
  • Cool the cookies on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling.
    Multiple gf oatmeal cookies cooling on a wire rack.

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.

Nutrition

Calories: 174kcal | Carbohydrates: 24g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 108mg | Potassium: 65mg | Fiber: 1g | Sugar: 16g | Vitamin A: 173IU | Vitamin C: 0.05mg | Calcium: 36mg | Iron: 1mg
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