Irresistible. That is the only word I can come up with to describe these gluten free oatmeal cookies with dried cranberries and white chocolate chip. I mean, prepare a container to store them in, but I highly doubt you'll need it because these cookies will be gone in a flash.
There are times when you go back to make a recipe and realize it can be better. That was the case with these cookies! So...recipe updated 7/8/20, and my sincere apologies if you made these before and I asked you to refrigerate them. You can certainly refrigerate if needed.
I actually made no changes to the recipe itself, rather the process and updated images. I recently made these cookies for a family in need and realized you can throw out the entire process of refrigeration before baking - woohoo! Time crunches have a way of changing things :).
I do promise these cookies are delicious as ever, whether you refrigerate or not! The extra oat flour combined with the rolled oats create the perfect oat flavor.
Are rolled oats different than quick oats?
Totally. In fact, do yourself a favor and just purchase rolled oats from now on. They provide such a nice texture to baked goods. Plus, they're not as processed as a quick oat and have more of the good stuff still intact.
I've been buying these oats lately because they have the perfect combination of gluten free, cost, and availability. Not paid by GF Harvest, I just like their oats!
Do I really have to use gluten free oats?
If you plan on serving these to someone with a gluten sensitivity or Celiac, YES!!! Oats are heavily cross-contaminated, both in harvesting and manufacturing. Buying gluten free oats ensures the oats were planted in a field dedicated to gluten free and the equipment used to process was not contaminated with gluten.
What if I don't have oat flour?
Not a problem! If you have a food processor or mill you can simply pulse the rolled oats to create a flour. Or you can buy an oat flour to have on hand like this: oat flour.
The best gluten free flour blend to use:
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Gluten Free Oatmeal, Cranberry and White Chocolate Chip Cookies
- ½ cup unsalted butter, room temperature
- ¼ cup sugar
- ½ cup brown sugar
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- ½ cup (75 grams) gluten free flour blend
- ½ cup gluten free oat flour
- ¼ teaspoon guar or xanthan gum (omit if in gluten free flour blend)
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 2 cups gluten free rolled oats
- ½ cup dried cranberries
- ½ cup white chocolate chips
- Preheat oven to 325° F. Prepare baking sheets with a silicone mat, parchment paper, or leave plain.
- In a stand mixer, combine butter, sugar, and brown sugar until light and fluffy. Add egg and vanilla until combined.
- Add in gluten free flour, oat flour, guar gum, cinnamon, salt and baking soda and stir until everything is combined.
- Using a spoon instead of the mixer, gently add in the oats, cranberries, and white chocolate chips.
- Shape the dough into balls slightly smaller than a golf ball and place on baking sheet about 2 inches apart.
- Bake for 9-10 minutes. Be careful not to overbake, a slightly uncooked center is perfect for these cookies! Remove from oven and allow to cool slightly before transferring to a cooling rack. Repeat with remainder dough.
- Store in airtight container.
Hey there! Just As Good Gluten Free LLC participates in the Amazon Associates Program, which mean many outgoing links on Just As Good Gluten Free are affiliate links. After clicking on a link, I may receive a small percentage of the sale for referring you, which comes at no extra cost to you. This allows me to continue creating gluten free recipes for you! Many thanks - Amy