The buttery taste of traditional oatmeal cookies is in full force in this gluten-free version with cranberries and white chocolate chips. Oatmeal Cranberry White Chocolate Chip Cookies are such a yummy treat the entire family and 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, 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.
I know you guys are going to absolutely love these!
How to make Oatmeal Cranberry and White Chocolate Chip Cookies:
Let’s gather up our ingredients:
- brown sugar
- granulated white sugar
- vanilla extract
- gluten-free rolled oats
- almond flour
- sea salt
- baking soda
- dried cranberries
- white chocolate chips
- shelled hemp seeds (optional)
We start by mixing room temperature butter, and both sugars into a large bowl with a mixer or a stand mixer bowl. Beat until fluffy (this will take at least a minute. Now beat in the egg and vanilla extract.
In a separate bowl, combine and stir the dry ingredients (minus the cranberries, chocolate, and hemp seeds). Slowly pour in the dry ingredients with the wet and combine until well mixed. Now fold in the cranberries, white chocolate, and hemp seeds.
Refrigerate for at least 2 hours. I know, I know. You don’t want to wait! You can also place in the freezer for 30 minutes. But don’t skip this step, or the cookies will be very flat!
Preheat the oven to 350 degrees. Once the dough is nice and chilled, use a scooper or a large spoon and place cookies on a cookie sheet. About 2 tablespoons of dough per cookie.
Bake for 20-22 minutes or until cookies are lightly browned. They still still be soft to the touch. Let them sit on the hot pan for another 10 minutes!
Let cool completely and serve!
Store these cookies in an air tight container at room temperature for a few days. Alternatively, store in a resealable freezer bag for up to 3 months. Bring to room temperature before serving.
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 2 tbsp and place on a baking sheet.
Bake for 20-22 minutes, or until edges are golden but the middle is still not cooked through.
Remove sheet from oven, and let cool for 5 minutes. Then remove from the pan and let cool completely.
*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.