Gluten Free Oatmeal Cranberry and White Chocolate Chip Cookies

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!

It’s COOKIE SEASON!!! Don’t mind me as I bake my way through this entire month. Are you a cookie for dessert kind of person? Truth be told, cookies are one of my all-time favorite desserts. It was the only homemade dessert my mom baked as a kid, and all of my memories of baking are with amazingly delicious cookies.

So you can bet I love baking a ton of cookies during the holidays!! A few of my favorites: Pumpkin Molasses, Double Chocolate Peppermint, Thumbprint Cookies, and these Cranberry White Chocolate Chip Cookies.

I love taking some of my favorite classic cookie flavors, and turning them into a healthier variation! As a nutritionist, I still love to eat sweets, but like to enjoy mine without excess sugar and junk ingredients. That’s where these Gluten-Free Cranberry White Chocolate Chip Cookies come in! They are perfectly sweetened, and use good for you baking ingredients like almond flour and rolled oats.

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:

• butter
• brown sugar
• granulated white sugar
• egg
• vanilla extract
• gluten-free rolled oats
• almond flour
• cinnamon
• 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!

Storing:

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.

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Gluten Free Oatmeal Cranberry and White Chocolate Chip Cookies

With only 15 minutes of prep time, you'll love these amazingly easy and delicious Oatmeal Cranberry and White Chocolate Chip Cookies! Gluten-free and loved by all.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 24

Calories 111 kcal

Author Amy Rains

5 from 2 votes

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Ingredients

• 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

Instructions

1. Using an electric mixer, beat sugars and butter until nice and fluffy (at least 1 minute).
2. Add in egg and vanilla, continue to beat until well incorporated.
3. In a medium sized bowl, combine oats, flour, cinnamon, salt, and baking soda. Add to butter/sugar mixture.
4. Slowly fold in the remaining ingredients.
5. 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.
6. Preheat oven to 350 degrees.

7. Using an ice cream scoop or measuring cup, form dough balls that measure out to approximately 2 tbsp and place on a baking sheet.

8. Bake for 20-22 minutes, or until edges are golden but the middle is still not cooked through.

9. Remove sheet from oven, and let cool for 5 minutes. Then remove from the pan and let cool completely.

Recipe Notes

*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.

Calories 111kcal

Fat 4g

Saturated fat 1g

Trans fat 1g

Polyunsaturated fat 1g

Monounsaturated fat 1g

Cholesterol 8mg

Sodium 79mg

Potassium 40mg

Carbohydrates 18g

Fiber 1g

Sugar 13g

Protein 2g

Vitamin A 12%

Vitamin C 1%

Calcium 27%

Iron 1%