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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 1 vote

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, perfect for the holidays, birthday parties, or simply as a treat to brighten any day. These gluten-free cookies are quick to whip up and on the table 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

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. 

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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