The buttery taste of traditional oatmeal cookies is in full force in this gluten-free version with cranberries and white chocolate chips! A yummy dessert the entire neighborhood will enjoy!!
Okay guys, here’s my story with these cookies. I’m still in limbo between our big move from Europe, not in my house yet, staying with friends, living out of a suitcase for 6 weeks now, you get the idea. Let’s just say that I am a little on hold in the cooking the department at the moment, but when I can squeeze it in, I squeeze it in! The friends we are staying with are like family, but unfortunately for me, the kitchen is gleaming white and sparkling clean without a crumb on the floor. I can’t exactly go recipe creating everyday, and making a disaster of a kitchen that is too perfect and not mine!
Until the other day happened……….
My sweet friend was out of the house for about 3 hours with my kids. I knew we had a dinner with friends that night at the pool, so I wanted to make something sweet that all the kids would love. So I went to work. I raided the pantry and found ingredients that I knew would work well together, discovered some almond flour that was begging to be used, and kind of threw this together last minute. Guess what?? They were RIDICULOUSLY Good. Like not a crumb left good. The kids I made them for, gobbled them up so fast that some of us were left wanting more.
So because of my 3 hour time limit, my pictures were a bit limited. I know you’ll forgive me and just look at the recipe below. Oh, and please don’t think these cookies actually require 3 hours of your time. I had to figure it all out and make a recipe, bake them, and get that kitchen looking like nothing had ever happened that afternoon. Success!!
A few other little things about this recipe: I would suggest refrigerating the dough until it’s nice and hard (a few hours at least). I was in a hurry and stuck it in the freezer for only about 15 minutes. So the cookies were a bit more flat because the butter melted faster. Regardless, they still tasted fantastic. I also added in hemp seeds here just to add a nice crunch and to vary nutrients, but totally optional!
Gluten Free Oatmeal Cranberry and White Chocolate Chip Cookies
- 1 stick salted butter softened
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 egg
- 1 tsp vanilla
- 1 1/2 cups Gluten Free rolled oats Bob's Red Mill is my favorite brand
- 1 cup almond flour
- 2 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 cup dried cranberries
- 1/2 cup white chocolate chips*
- 1/4 cup raw shelled hemp seeds optional
- Using an electric mixer, beat sugars and butter until nice and fluffy (at least 1 minute).
- Add in egg and vanilla, continue to beat until well incorporated.
- In a medium sized bowl, combine oats, flour, cinnamon, salt, and baking soda. Add to butter/sugar mixture.
- Slowly fold in the remaining ingredients.
- Refrigerate for at least 2 hours (not absolutely necessary, but the cookies maintain a better shape that way), or alternatively place cookie dough in freezer for 20-30 minutes.
- Preheat oven to 350 degrees.
- Using an ice cream scoop or measuring cup, form dough balls that measure out to approximately 1/4 cup and place on a baking sheet.
- Bake for 14-16 minutes, or until edges are golden but the middle is still not cooked through.
- Remove sheet from oven, and let cool completely before transferring to plate or eating.
*Not all white chocolate chips are GF, be sure to use a high quality brand*. If using smaller cookies, bake for only 10-12 minutes.